Pizza Crust:
2 1/2 teaspoons active dry yeast
Pinch granulated sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Toppings:
5 to 6 medium California roma tomatoes, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head garlic, roasted and chopped
1/2 cup goat cheese
1 tablespoon chopped fresh mint
1/2 cup chopped arugula
Dissolve yeast and sugar
in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix
in 2 cups flour and salt using paddle attachment. Change to dough
hook. Incorporate remaining flour and mix 10 minutes, or until
dough is smooth and elastic. Place dough in a greased bowl. Cover
with plastic and let rise 1 1/2 hours, or until doubled in size.
A longer, slower rising time will make a more flavorful crust.
Punch dough down. Form into a ball and refrigerate until ready
to use. Bring to room temperature before using.
Marinate tomatoes in 1
tablespoon olive oil, vinegar, salt and pepper for 1 to 2 hours.
Roll out pizza dough to
make a 16-inch circle. Brush with remaining 2 tablespoons olive
oil. Arrange marinated tomato slices on pizza dough. Dot with
garlic and goat cheese.
Bake at 500*F (230*C)
in a pizza oven for 10 minutes, or until crust is golden brown.
Remove from oven and sprinkle with mint and arugula. Cut into
desired number of slices and serve at once.
Makes 6 servings.
Recipe provided courtesy of the California Tomato
Commission.
