Pizza Dough Prestissimo
2 cups all purpose white flour
1 package quick rising yeast
1 t salt
½ t sugar
1 t olive oil
In a food processor, combine flour, yeast, salt and sugar; Pulse to mix.
In a small saucepan or the microwave, heat ¾ cup water and oil to between 125 – 130 degrees F. With the processor on, gradually pour the hot liquid through the feed tube. Process until the dough forms a ball. Then process for 1 minute to knead.
Turn the dough out onto a lightly floured surface. Cover with plastic wrap and let rest for 10 minutes. (The dough can be made ahead, enclosed in a plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.)
Makes 1 pound dough, enough for 1 large pizza.
Greens and Gorgonzola Pizza
Topping:
¼ cup raisins
1 t olive oil
2 cloves minced garlic
¾ pound mixed greens, such as spinach, arugula or radicchio washed and torn
1/3 cup crumbed gorgonzola cheese
¼ cup freshly grated parmesan cheese
2 tablespoons pine nuts
Salt and freshly ground pepper to taste
Preheat oven to 425ºF. Lightly oil a large baking sheet; set aside. Put raisins in bowl and add hot water to cover. Set aside until soft.
In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add greens and stir until wilted, 3 to 4 minutes, let cool.
Punch down the dough and roll out to a 12 by 18 inch rectangle. Transfer to the prepared baking sheet. Roll in the edges of the dough to form the edge of the crust.
Drain the raisins and scatter them over the dough. Cover with the greens and sprinkle with gorgonzola and parmesan. Scatter pine nuts over the top and sprinkle with pepper.
Bake for 15-20 minutes, or until the bottom of the pizza is golden. Serve hot or at room temperature.
Source: unknown
Prepared by: Margarette for the December 2000 meeting.