pizza

As I write this, the last movement of Beethoven's 9th symphony is playing loud and clear, flowing through the entire downstairs. So glorious! :)

Anyway. This is the pizza recipe I've been using this summer, along with one of our favorite pizza toppings ensemble.
 I've found that while you can make ahead and bake the dough, and then freeze it, it isn't nearly as good as making it right there, same day, and plopping the toppings on it right away. But either way it's still good...


Here is the recipe for the dough: (makes 2 pizzas)
1/2 cup whole wheat flour
3½ cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 2/3 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast
Put it in the breadmaker on "dough setting." I usually make two batches on one day, freeze one, and put the other in the fridge til I'm ready for it. But--do make sure to take it out of the fridge a while before! Like...half an hour!
Divide the dough in half, and roll out to be about 13"in diameter. Sprinkle cornmeal on the hot pizza stones, then slap the pizza dough on and bake at 500 for only 5 minutes. Do watch it!!

Toppings:
Slice up some Roma or beefsteak tomatoes in the food processor. Then rinse out the food processor, and put in about 3 handfuls of spinach leaves, one handful of basil leaves, two or three cloves of garlic, and about a tablespoon of olive oil, and puree.
Spread the tomatoes on the pizza, and put the basil stuff over the top of that (I've tried it other way around. It's easier, but I think it tastes better with the basil on top of the tomatoes). Then comes your toppings--I like mushrooms, bell peppers, and canadian bacon, and maybe some roasted grape tomatoes...or sun dried tomatoes...or leftover chicken...or really...lots of things. Then the cheese goes over the top...we use mozzarella, but I think a blend of mozzarella and shredded parmesan would be great! Stick back in the oven at 400 for about 15minutes, until cheese is bubbly and turning brown.
Slide onto a cutting board and slice, then slide back onto the pizza stone and serve up! Oh, and don't leave it on the cutting board...it gets soggy. Yuck.

Another topping we've found that's good is to sautee mushrooms, bell peppers, and halved grape tomatoes, then to add a bit of balsamic vinaigrette and some italian seasoning. also yummy. :)
Enjoy! :)