1 (.25 ounce) package active dry yeast
3/4 cup warm water
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups broccoli florets
4 garlic cloves, minced
1 tablespoon olive oil
175ml tomato sauce 2/3 cup
1/8 tsp. fennel seed
1 tsp. oregano
1 tsp. basil
4 tomatoes, sliced lengthwise
1 1/2 cups shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
First, prove the yeast. Add pinch of sugar to warm water and give it a couple of stirs.
Sprinkle yeast over top and leave to stand for 10 minutes.
After this time there will be a layer of foam on top of the water. If there isn’t, maybe your yeast is too old, or the water wasn’t the right temperature.
While yeast is proving, measure flour into a large mixing bowl. Stir in salt and set aside.
When yeast is ready, stir in the 1-1/2 tablespoons olive oil, then add to the flour.
Stir until it’s more or less evenly mixed. Turn out onto a lightly floured countertop and knead for 10 minutes, until smooth, springy and elastic. Add flour a bit at a time if dough is too sticky. Shape dough into a ball and place in a large greased bowl. Set aside in a warm place for 1-1/2 hours to rise.
While dough is rising, make the sauce. Mix together the tomato puree, garlic and herbs..
After dough has risen, punch down and shape into two balls. Press one ball into a 20cm (8″) circle, then transfer to an oiled pizza pan and continue to press dough until it fits the pan. Repeat with second ball of dough and second pizza pan. Set pans aside in a warm place for 15-30 minutes, until risen slightly.
Meanwhile, preheat oven to 200C (400F).
At this point, Bake for three minutes, then rotate pan and bake for another three minutes. Remove from oven and cool on a wire rack. When cooled, wrap pizza (and pan) in foil, then place in a heavy plastic bag and freeze.
Assemble pizza. Spread sauce evenly onto crust, leaving a 2.5cm (one inch) border all around. Brush the edge with a bit of olive oil.. Spread with the tomato mixture over crust.
Top with brocolli, tomatoes & cheeses. Drizzle with remaining olive oil.
Bake at 425 degrees F for 12-14 minutes or until crust is golden and cheese is melted.Sending it to
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