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Tuesday, 3 May 2016

A-HIKING she does go . . . and Pizza MARGHERITA

LATEST ADVENTURE:  VEDDER MOUNTAIN TRAIL:   11 km and 575 m elevation




ESSENTIAL:  Pack water and a lunch – a Pizza Margherita is PERFECT.




Thin & Crispy Crust Pizza Dough

          From all the best pizzas by Joie Warner

1 envelope dry yeast (2 ½ tsp)
¼ tsp sugar
¾ cup lukewarm water
2 ½ cups flour
½ tsp salt
1 large egg
Olive oil
Canola oil

·        Stir yeast and sugar into water.  Let stand 5 – 7 minutes.
·        Meanwhile, start oven preheating to 350 but turn off after one minute.
·        Stir flour and salt together in a large mixing bowl.
·        Lightly beat the egg.  Stir in the yeast mixture.
·        Add yeast mixture to flour and knead.
·        Lightly brush the mixing bowl with olive oil.  Turn dough around in it to oil all over.
·        Cover with tea towel and let rise in oven for one hour.
·        Brush the pizza pan with canola oil.
·        Turn dough out onto pizza pan and pat out to fill the pan.

TO COOK:


·        Preheat oven to 500. 

THE TOPPING:

½ cup grated fontina cheese = 4 ounces
¼ cup grated provolone cheese
½ cup grated mozzarella
1 ripe medium tomato: sliced very thinly
Shredded fresh basil leaves:  about ½ cup

*Spread cheeses over a thin crust dough.
*Top with sliced tomatoes and half the basil leaves.
*Bake at 500 for 13 to 15 minutes.  Dough should be golden brown at edges and cheese should be flecked with golden-brown spots.
Sprinkle with remaining basil leaves.