Tomato Pizza

  1. Combine oil, garlic and chili in small bowl and let stand atleast 4 hours.
  2. For dough: Sprinkle yeast over 1/2 cup warm water in another small bowl and let stand until dissolved; stir to blend.
  3. Let stand until foamy and proofed, about 10 minutes.
  4. Combine flour, oregano, salt and pepper in large bowl.
  5. Add yeast mixture, 1/2 cup warm water and stir with wooden spoon to form slightly sticky dough.
  6. If dough is too dry, add remaining 1/4 cup warm water 1 tblsp at a time.
  7. Turn out onto lightly-floured surface and knead until smooth and elastic, about 10 minutes.
  8. Oil large bowl.
  9. Add dough, turning to coat; cover and let rise in warm draft-free area until doubled in volume, approximately 1 1/2 hours.
  10. Punch dough down, knead 20 seconds.
  11. Let stand until ready to use.
  12. Preheat oven to 450 degrees F.
  13. Drain garlic and chili; reserving oil.
  14. Lightly oil baking sheet with this oil.
  15. Flatten dough between palms.
  16. Set on prepared sheet.
  17. Using heel of hand, press dough to fit sheet; thickness should be about 1/8 inch thick.
  18. Cover dough with tomatoes, leaving 1/4 inch border; sprinkle with onion, cheese, herbs and olives.
  19. Bake 10 minutes.
  20. Sprinkle with Parmesan.
  21. Bake 2 minutes.
  22. Sprinkle with chives and serve immediately.

olive oil, garlic, red chili pepper, yeast, water, flour, oregano, salt, pepper, olive oil, tomatoes, red onion, montrachet, black olives, parmesan cheese, fresh chives

Taken from www.food.com/recipe/tomato-pizza-63670 (may not work)

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