Yesterday while Kim was busy making jam, I decided that we needed pizza for dinner. During the school year I buy the crust from either Trader Joe’s or use the Pillsbury ones, but since it’s summer I make it myself! I found a simple recipe from the same bread machine cookbook that makes enough dough for 2 nice sized pizzas. It keeps in the refrigerator for a week, so I will now always make this and not buy it anymore!
I topped the pizza with fresh ricotta cheese from Krieger’s, thinned with lemon juice and a little olive oil. Add salt and pepper and spread on the crust. I added thin slices of zucchini that I got at the Farmer’s Market Saturday, some kalamata olives, a little cheddar cheese that we already had grated from another day, and after it came out of the oven, topped it with a fair amount of basil that we grow at home. Delicious, easy, and I also gave the other crust to Benji and Tionna so they could make a pizza too! We also had a salad courtesy of Birdsong Farm. The lettuce is so good that we are now topping it with only a little good olive oil and balsamic vinegar. And a glass of wine for good measure.
Here’s the pizza dough recipe:
Seminola Pizza Dough
1 1/2 cups water
3 tbsp. olive oil
3 1/3 cups unbleached all purpose flour
2/3 cup seminola pasta flour (durum flour) (from Beiler’s Market)
1 tbs. sugar
2 tsp. salt
2 tsp. yeast
Place all ingredients in order in the bread machine. Program on the Dough cycle and press start. When it beeps, plop out on a floured counter, knead a couple of times, cut in half, and let rest on the counter covered by a damp kitchen towel. In about 30 minutes you can make your pizza and give the other half away!