Pizza Recipe

This won't be a long post. I got a request for the pizza recipe and figured it's only fair that if I write about food that I share the recipes with you. For the macaroons you'll have to wait until I have the recipe perfected.

Pizza Dough
Modified from Bon Appetit March 2007

• a little greater than 1/3 cup warm water
• 1 1/8 tsp active dry yeast
  
• 1 cup flour*
• 1/2 tsp brown sugar (not packed)
  
• 1.5 tbsp olive oil

Add the warm water to the yeast and let sit for ~ 5 min. Mix together the flour and sugar, pour in olive oil and yeast mixture. Knead on a floured surface until elastic, continuing to add flour until the dough only just doesn't stick to your hands. Let rise in a oiled bowl covered with plastic wrap and a towel. It will rise better if it's in a warm place. After an hour punch down the dough. At this point you can either use the dough or I like to put it in the fridge for the next day. I like to make it a day ahead, otherwise it takes too long to make your pizza after work when you're stomach is grumbling. When you're ready to use, spread the dough on a greased pizza sheet. This is enough dough for one pizza.

*NOTE. Sometimes I add flax (I usually just pour some in, I'll guess it's between 1/4 and 1/2 a cup) to the mixture. If you do this you will want to wait to add all of the flour as you may not need the full cup.

Topping
Be creative

• tomato sauce (I don't really remember how I did this, perhaps I'll do another post when I make another batch)
• 1 orange pepper, chopped
  
• a small onion, chopped
  
• mushrooms, sliced
  
• green olives, sliced
• spinach
• goat cheese

Cover dough with tomato sauce. Saute the onion, pepper and mushrooms and spread over the sauce. Add the olives. Cover with spinach and add goat cheese. Bake at 425 ˚F for ~ 20 minutes or until the crust is nicely browned.

Enjoy!