Pizza Pizza!

We made the yummiest pizza on Sunday. Manuel described a pizza he tried at work last week and so Lindsey tried to recreate it. Here is her recipe if you'd like to try it. Hope you enjoy the slide show which features the creation of the pizza from its humble beginnings as ingredients to the masterpiece it became. Don't drool on your keyboard!

Grecian Pizza

Pizza Dough:

• · 1 ½ cup flour
• · ½ cup corn meal
• · ½ tsp sugar
• · 1 pkg. dry active yeast
• · ¼ cup water
• · 1 Tbsp oil

Pesto Sauce:

• · ½ cup olive oil
• · 1 Tbsp red wine vinegar
• · ¼ cup pine nuts (or your favorite nuts)
• · ½ Tbsp basil
• · ¼ cup shredded parmesan cheese
• · 1 clove garlic
• · Dash of salt & pepper

Toppings:

· 1 cup of salami or sliced Italian sausage

· 1 can red olives

· 1 large can artichoke hearts, halved

· ½ cup sliced mushrooms

· 1 pkg. feta cheese (usually in the deli section)

· 1 ½ cup shredded parmesan cheese

In a large bowl combine ¼ cup flour, salt, sugar, and yeast; blend well. In a small sauce pan heat water and oil until very warm. Add to flour mixture. Blend until moistened. Stir in ½ cup flour to form a stiff dough. On a floured surface kneed in remaining flour until dough is smooth and elastic. Place dough in a greased bowl and cover loosely with plastic wrap. Let rise in a warm place until double in size (about 40 minutes).

Punch down several times. Remove all bubbles. Sprinkle corn meal on a flat surface and roll dough into shape of your pizza pan. Dust cornmeal on edges of crust. Bake at 425° for 9 minutes. Blend pesto sauce ingredients in blender and spread over crust. Add toppings and cheese and bake at 400° for about 18 minutes.