Paraphrased from Madeline Cooks by Madeline Kamman Make a well in flour, add yeast and water. Mix yeast and water well and let stand till yeast is dissolved and starts to bubble. Add olive oil and salt. Gradually bring in flour and work into smooth bread dough. Knead for ten minutes and then turn in lightly oiled bowl (Madeline doesn't say so, but I did so). Let rise till doubled. Punch down and let rest ten minutes. Roll out (or pat onto cookie sheet) into twelve inch round. (Again, Madeline doesn't say so, but I sprinkled cornmeal on the cookie sheet first). Top with whatever you like (see notes below). Bake in 425F oven about 20 minutes or till toppings look right and crust is nicely brown. last time I used: Pesto without cheese which I had lying around Meatless tomato sauce Gruyere and parmesan cheeses Also another pizza with onion and chopped kalamata olives and sauce and cheese. Id skip either the sauce or the cheese on this one as otherwise there's just too many strong tastes going on. Madeline offers: Garlic, salt and parsley pizza Sprinkle rolled-out pizza dough with 1/4 cup minced garlic, salt, and olive oil. Let double. Bake in 425F oven 20 minutes or till garlic is browned. Sprinkle with cracked pepper and chopped parsley.
Posted to FOODWINE Digest by Michele Spainhour Rumohr
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|Serving Size: 1 Serving (706g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 100 (6%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 485.3mg||13 %|
|Total Carbohydrate 343.5g||101 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 331.3g|
|Protein 46.5g||66 %|
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Calories per serving: 1698
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