MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gardener's Pizza, Part Two
 Categories: Pizza, Cheese, Herbs, Vegetables
      Yield: 4 Servings
 
           Continued from Part One
 
  Generously dust a pizza peel or baking sheet or tray with corn meal
  and lay on the dough, shaking the peel or sheet or tray back and
  forth a little to make sure the dough slides easily.
  
  Chop or slice all the vegetables into small pieces that will cook
  quickly in the hot oven. Top the pizzas with any topping that needs
  to be cooked or melted, like cheese, sliced garlic, mushrooms, and
  small pieces of vegetables that need cooked through (the key is to
  use a light hand here, since overtopped pizzas tend to turn soggy),
  dividing the toppings between all the dough.
  
  Slide the pizza onto the stone (or cook directly on the baking
  sheet) and bake larger pizzas one at a time, smaller ones two at a
  time, until puffed, crisp and evenly baked through, about 8 to
  10 minutes.
  
  Remove and top with fresh and raw ingredients like shaved corn,
  sliced tomatoes, fresh basil, arugula or rocket, or sorrel. Shave
  or grate fresh Parmigiano-Reggiano over the top, drizzle with your
  best olive oil, and season with salt & black pepper.
  
  Get Yeast Smart:

  If you've never worked with yeast before, or if you don't have a
  thermometer to test the temperature of the water, try this: Dip
  your finger in the warm water. It should be about slightly warmer
  than your body temperature, or in other words, about like a very
  hot bath. To double check your judgment, sprinkle just a few grains
  of yeast over the water. If they soften and puff into the water,
  the temperature is likely just right. Add the remaining yeast and
  set aside until foamy (like shaving cream) and softened, about
  5 minutes.
  
  Recipe by Sarah Copeland; The Newlywed Cookbook
  
  Recipe FROM: Epicurious, May 2012
  
  Formatted by: Dave Drum, May 12, 2012
  
  Uncle Dirty Dave's Archives
 
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