mlynn
08-27-2001, 10:57 AM
I just wanted to share this recipe, which I thought was terrific--we had it for dinner last night. I found it in the latest issue of Glamour; it is from Pizza by Silvana Franco. I reduced the oil and and goat cheese by half (roughly), and still thought it added plenty of flavor to the pizza.
Basic Pizza Dough
1 package active dry yeast
1/2 cup warm water
1 2/3 cups all-purpose or bread flour, plus extra for sprinkling
1 tsp salt
1 tbsp olive oil
Place the yest in a bowl and pour water over it. Let stand 5 minutes to activate, then stir to dissolve. Toss the flour and salt into a separate large bowl and make a well in the center. Add the yeast mixture and oil to the well, gradually working the flour in with a fork. Sprinkle with flour if the mixture gets sticky, but make sure it doesn't get too dry. Transfer to a lightly floured surface and knead for 10 minutes, sprinkling with flour as needed, until dough is lump free. Rub oil over the dough and return it to the bowl. Cover with plastic wrap and let rise at room temperature for about 1 hour, until the dough has doubled. Transfer to a floured surface and knead for another 30 seconds. Using fingers, press out dough to desired size. Serves 4
Bacon, Rosemary and Goat Cheese Pizza
Basic Pizza Dough
2 tbsp olive oil (I used two tsp)
8 oz. soft goat cheese (I probably used 3 1/2 oz, but could have used less)
2 tbsp chopped fresh rosemary (I couldn't find fresh, so I used dried... I just sprinkled away until I was satisfied)
4 oz. thinkly sliced bacon, cut into inch-long strips, or cubed pancetta
Salt and pepper to taste
Put a baking sheet in an over preheated to 400 degrees. Roll out the dough on a lightly floured surface to 12 inches in diameter and brush with 1 tablespoon of the oil. Crumble cheese over the dough, then top with the rosemary and bacon strips (or pancetta cubes.) Drizzle the remaining oil over the pizza and sprinkle with salt and pepper. Transfer to the heated baking sheet and cook for 20 to 25 minutes, until crisp and golden. Cut into wedges and serve either warm, at room temperature, or cold. Serves 4.
Basic Pizza Dough
1 package active dry yeast
1/2 cup warm water
1 2/3 cups all-purpose or bread flour, plus extra for sprinkling
1 tsp salt
1 tbsp olive oil
Place the yest in a bowl and pour water over it. Let stand 5 minutes to activate, then stir to dissolve. Toss the flour and salt into a separate large bowl and make a well in the center. Add the yeast mixture and oil to the well, gradually working the flour in with a fork. Sprinkle with flour if the mixture gets sticky, but make sure it doesn't get too dry. Transfer to a lightly floured surface and knead for 10 minutes, sprinkling with flour as needed, until dough is lump free. Rub oil over the dough and return it to the bowl. Cover with plastic wrap and let rise at room temperature for about 1 hour, until the dough has doubled. Transfer to a floured surface and knead for another 30 seconds. Using fingers, press out dough to desired size. Serves 4
Bacon, Rosemary and Goat Cheese Pizza
Basic Pizza Dough
2 tbsp olive oil (I used two tsp)
8 oz. soft goat cheese (I probably used 3 1/2 oz, but could have used less)
2 tbsp chopped fresh rosemary (I couldn't find fresh, so I used dried... I just sprinkled away until I was satisfied)
4 oz. thinkly sliced bacon, cut into inch-long strips, or cubed pancetta
Salt and pepper to taste
Put a baking sheet in an over preheated to 400 degrees. Roll out the dough on a lightly floured surface to 12 inches in diameter and brush with 1 tablespoon of the oil. Crumble cheese over the dough, then top with the rosemary and bacon strips (or pancetta cubes.) Drizzle the remaining oil over the pizza and sprinkle with salt and pepper. Transfer to the heated baking sheet and cook for 20 to 25 minutes, until crisp and golden. Cut into wedges and serve either warm, at room temperature, or cold. Serves 4.