Pizza with Sundried Tomatoes
This delicious pizza is worth making, especially when your origanums are in bloom. If you don’t have time to make the crust you can use a pre-made pizza crust. Excerpted from Flowers in the Kitchen by Susan Belsinger, Interweave Press, 1991.
Ingredients
- 1 Tbsp active dry yeast
- 1 pinch sugar
- ¼ cup warm water
- 2 cups unbleached white flour
- ¼ cup rye flour
- ⅔ cup warm water
- 1 Tbsp olive oil
- ½ tsp salt
- 1 large clove garlic (very finely minced)
- 1 ½ Tbsp olive oil
- salt
- ¾ cup sundried tomatoes (cut into 1/4-inch slivers)
- 1 medium onion (quartered lengthwise and sliced thinly)
- 5 ½ ounces goat cheese (crumbled)
- 1 Tbsp finely chopped Italian parsley
- 2 Tbsp marjoram or oregano blossoms
- olive oil (for burnishing)
Instructions
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Dissolve the yeast and sugar in the 1/4 cup warm water.
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Mix the flours in a bowl and make a well in the flour.
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When the yeast is foamy, add it to the well.
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Let the sponge rise about 5 minutes.
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Gradually add the 2/3 cup water, adding 1 tablespoon olive oil and 1/2 teaspoon salt about halfway through adding the water.
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Stir well with a wooden spoon, incorporating all of the flour; the dough will be a bit sticky though very lively.
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Turn the dough onto a floured surface and knead for 10 minutes, adding a little more flour if necessary.
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Transfer the dough to a lightly oiled bowl, cover with a damp tea towel, and let rise for 1–1 1/2 hours, until doubled in bulk.
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Punch the dough down and let it rest for 15 minutes before forming into pizza shapes.
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Mix the finely chopped garlic with the olive oil.
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Preheat a baker’s tile or pizza stone in a 450–500°F oven for 20–30 minutes.
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Divide the pizza dough into two equal parts.
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Form one piece of dough into a 9 or 10-inch round on a pizza paddle lightly dusted with flour or cornmeal.
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Brush the top of the dough with half of the garlic in olive oil. Sprinkle lightly with salt.
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Spread half of the sundried tomatoes over the dough and cover with half of the onions.
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Slide the pizza onto the baking stone and bake about 5 minutes, until the crust is puffed around the edge and just starting to turn golden.
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Remove the pizza and evenly spread half of the crumbled goat cheese over it.
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Return the pizza to the oven for about 3 minutes more, until the cheese begins to melt and the bottom crust is done.
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Transfer to a cutting board and sprinkle with half of the parsley and half of the marjoram or oregano blossoms.
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Brush the edges of the pizza crust lightly with olive oil. Cut into 8 pieces and serve hot.
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Repeat the procedure for the second pizza.
