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Name: Rustic Provencal Pizzas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1/4 ts Sugar; olive oil; (or 1 tspn dried thyme); 1 tb Grated Parmesan cheese; Parmigiano-Reggiano; 1/2 c Pitted sliced olives Nicoise; Black Pepper freshly ground; 2 tb Fresh thyme; 1 tb Salt; Black Pepper freshly ground; 1 tb Fresh rosemary leaves; Salt; 2 tb Cornmeal; 1/4 ts Red pepper flakes; optional; 1 pk Dry yeast -; (1/4 oz); 1 1/4 c Water; 3 c Flour; 1 lb Plum tomatoes; 1/2 c Grated Parmesan cheese; 1 tb Extra-Virgin Olive Oil; Parmigiano-Reggiano

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INGREDIENTS

1/4 ts Sugar
olive oil
(or 1 tspn dried thyme)
=== OLIVE-ROSEMARY TOPPING
=== SPICY ROASTED TOMATO
1 tb Grated Parmesan cheese
Parmigiano-Reggiano
1/2 c Pitted sliced olives Nicoise
Black Pepper ; freshly ground
2 tb Fresh thyme
1 tb Salt
Black Pepper ; freshly ground
1 tb Fresh rosemary leaves
Salt
=== CRUST ===
2 tb Cornmeal
1/4 ts Red pepper flakes; optional
1 pk Dry yeast -; (1/4 oz)
1 1/4 c Water
3 c Flour
1 lb Plum tomatoes
1/2 c Grated Parmesan cheese
1 tb Extra-Virgin Olive Oil
Parmigiano-Reggiano

Servings

INSTRUCTIONS

CRUST: Mix yeast, 1/4 cup warm water and sugar in large mixing bowl. Let rest until mixture begins to bubble, about 10 minutes. Stir in 1/4 cup olive oil, salt and remaining 1 cup water. Add about 1 1/2 cups flour and stir with wooden spoon until blended. Continue to add flour little at a time, stirring, until dough comes together in ball. Sprinkle remaining flour onto work surface. Turn out dough and knead, incorporating flour just until dough is smooth and elastic, 3 to 5 minutes. Do not over-knead. Coat dough with 1 teaspoon olive oil and place in large plastic food storage bag or large bowl and cover with dish towel. Allow dough to rise until doubled in bulk, about 1 hour. Sprinkle 2 (15-inch) pizza pans or backs of 2 (15- by 9-inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in half. Roll out each piece on lightly floured surface to 14-inch circle 1/8-inch thick. Or roll out into 14- by 8-inch rectangle if using baking sheets. Place dough on pans, patting edges to make roughly even circle, leaving 1-inch border. Drizzle each crust with 1 tablespoon oil and smear over entire surface. SPICY ROASTED TOMATO TOPPING: Place tomatoes on baking sheet and broil about 2 inches from heat source until skins are partly blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool, then put through food mill fitted with fine disk. Heat oil in skillet over high heat. Add tomato pulp and cook, stirring frequently, until thickened and reduced by 1/4, about 5 minutes. Remove from heat and season to taste with salt. Sauce may be prepared up to 2 days ahead and refrigerated. Smear 1 crust with tomato sauce mixture, leaving 1/2-inch border. Sprinkle with 1 tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if desired. OLIVE ROSEMARY TOPPING: Sprinkle remaining crust with cheese to edges of dough. Top with olive pieces, rosemary leaves and freshly ground black pepper to taste. ASSEMBLY: Bake pizzas on lowest rack in well-preheated oven at 475 degrees until crust is browned and bubbled, 10 to 15 minutes. Cut into appetizer-size pieces. Yields 12 servings with Tomato Topping and 12 servings with Olive Rosemary Topping. Each serving with Tomato Topping: 108 calories; 334 mg sodium; 0 cholesterol; 6 grams fat; 14 grams carbohydrates; 2 grams protein; 0.32 gram fiber Each serving with Olive Rosemary Topping: 120 calories; 496 mg sodium; 4 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 4 grams protein; 0.20 gram fiber Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Rustic Provencal Pizzas

1/4 ts Sugar
 olive oil
 (or 1 tspn dried thyme)
 === OLIVE-ROSEMARY TOPPING
 === SPICY ROASTED TOMATO
1 tb Grated Parmesan cheese
 Parmigiano-Reggiano
1/2 c Pitted sliced olives Nicoise
 Black Pepper freshly ground
2 tb Fresh thyme
1 tb Salt
 Black Pepper freshly ground
1 tb Fresh rosemary leaves
 Salt
 === CRUST ===
2 tb Cornmeal
1/4 ts Red pepper flakes; optional
1 pk Dry yeast -; (1/4 oz)
1 1/4 c Water
3 c Flour
1 lb Plum tomatoes
1/2 c Grated Parmesan cheese
1 tb Extra-Virgin Olive Oil
 Parmigiano-Reggiano

CRUST: Mix yeast, 1/4 cup warm water and sugar in large mixing bowl. Let  rest until mixture begins to bubble, about 10 minutes. Stir in 1/4 cup  olive oil, salt and remaining 1 cup water. Add about 1 1/2 cups flour and  stir with wooden spoon until blended. Continue to add flour little at a  time, stirring, until dough comes together in ball. Sprinkle remaining  flour onto work surface. Turn out dough and knead, incorporating flour just  until dough is smooth and elastic, 3 to 5 minutes. Do not over-knead. Coat  dough with 1 teaspoon olive oil and place in large plastic food storage bag  or large bowl and cover with dish towel. Allow dough to rise until doubled  in bulk, about 1 hour. Sprinkle 2 (15-inch) pizza pans or backs of 2 (15-  by 9-inch) baking sheets with 1 tablespoon cornmeal each. Divide dough in  half. Roll out each piece on lightly floured surface to 14-inch circle  1/8-inch thick. Or roll out into 14- by 8-inch rectangle if using baking  sheets. Place dough on pans, patting edges to make roughly even circle,  leaving 1-inch border. Drizzle each crust with 1 tablespoon oil and smear  over entire surface. SPICY ROASTED TOMATO TOPPING: Place tomatoes on baking  sheet and broil about 2 inches from heat source until skins are partly  blackened on all sides and tomatoes are soft, 7 to 10 minutes. Let cool,  then put through food mill fitted with fine disk. Heat oil in skillet over  high heat. Add tomato pulp and cook, stirring frequently, until thickened  and reduced by 1/4, about 5 minutes. Remove from heat and season to taste  with salt. Sauce may be prepared up to 2 days ahead and refrigerated. Smear  1 crust with tomato sauce mixture, leaving 1/2-inch border. Sprinkle with 1  tablespoon Parmesan cheese, thyme, pepper to taste and red pepper flakes if  desired. OLIVE ROSEMARY TOPPING: Sprinkle remaining crust with cheese to  edges of dough. Top with olive pieces, rosemary leaves and freshly ground  black pepper to taste. ASSEMBLY: Bake pizzas on lowest rack in  well-preheated oven at 475 degrees until crust is browned and bubbled, 10  to 15 minutes. Cut into appetizer-size pieces. Yields 12 servings with  Tomato Topping and 12 servings with Olive Rosemary Topping.    Each serving with Tomato Topping: 108 calories; 334 mg sodium; 0  cholesterol; 6 grams fat; 14 grams carbohydrates; 2 grams protein; 0.32  gram fiber    Each serving with Olive Rosemary Topping: 120 calories; 496 mg sodium; 4 mg  cholesterol; 6 grams fat; 12 grams carbohydrates; 4 grams protein;     0.20    gram fiber    Recipe Source: Los Angeles Times - 01-13-1999    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 24 servings

Calories: 128
Calories from Fat: 46 (36%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1g
Cholesterol 4.7mg		1 %
Sodium 83.5mg		3 %
Potassium 82.8mg		2 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 1g	4 %
	Sugars, other 15.1g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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