As I write this, I’m sitting on the couch wrapped-up in a blanket and surrounded by water, tissues, cough drops and cough syrup.
The sun is shining and I wish that I could be outside, taking a walk and enjoying the beautiful weather, but instead I’m inside, nursing a sore throat.
I also wish I could tell you that I ate something like this pizza with fresh basil, olives and caramelized onions over the weekend, but to be honest, the only things that have been appetizing these past couple days have been crackers, toast and tea.
It’s not often that I lose my appetite, but when it happens, I realize how much pleasure I derive from cooking and eating. Normally, I wake-up everyday excited about what I’m going to eat for breakfast, whereas my mornings this weekend have consisted of looking around to see if there’s anything that I can handle the thought of swallowing.
I know I sound pathetic (just be glad you’re not my husband who’s had to listen to me whining all weekend), but I’m actually optimistic that I’ll be feeling better soon and ready to tackle our fridge full of fresh CSA produce in no time.
I also hope you’re feeling better than me and are can take advantage of being able to enjoy a pizza like this, that is bursting with fresh mediterranean flavors and
asking pleading to be eaten.
Dough Adapted from “The Fundamental Techniques of Classic Bread Making”
Keywords: bake pizza/flatbread entree vegetarian olives mushrooms cheese Mediterranean
Ingredients (Dough makes 2 crusts)
- Note: Dough makes 4 baguettes or 2 pizza crusts (I use half the recipe for pizza crust and refrigerate the other half for later in the week). If you don’t have time to prepare the crust, you can buy a pre-made dough and just skip to the toppings section in the directions.
- 5 1/2 cups bread flour
- 2 1/3 cup warm water
- 3/4 tbs. salt
- 1 1/4 tsp. yeast
- 2 tbs. olive oil
- 1/3 cup pizza sauce
- 1 onion, sliced
- 3-5 button mushrooms, sliced
- 4 oz. fresh mozzarella, shredded or cut into small pieces
- 1 oz. parmesan cheese
- 1/4 cup sliced olives
- About 7 basil leaves, roughly chopped
- Oregano, to taste
- Salt and pepper
For the dough
1. Combine bread flour and water and mix on low speed until blended. Set aside and let sit for 15 minutes.
2. Add the salt and yeas and mix on low speed for 5 minutes. Place in bowl lightly covered in oil (dough may be sticky, this is okay). Cover and set aside for 20 minutes. Uncover and punch-down dough. Cover and set aside 20 minutes. Uncover and punch-down dough again. Cover and set aside a third time for 20 minutes.
3. Finally, uncover and pinch-down dough. Cover and set aside for 2 hours (I let it sit for about 4 hours and it came out great).
4. About an hour before baking time, preheat oven to 450 degrees with baking stone in oven. If using dough for pizza crust, divide dough in half. Refrigerate half for later use. Take other half and shape into a circle. Dust top and roll out with rolling pin. Cover and let rest for 15 minutes.
5. Uncover dough and stretch out. Cover and let sit 30 minutes. Add toppings (see below) and place on preheated baking stone, dusted in cornmeal. Bake for about 20 minutes, or until crust is golden brown. Serve and enjoy!
1. Heat olive oil in skillet over medium-high heat. Add onion and cook, stirring frequently about 10 minutes. Stir in oregano, salt and pepper while cooking. Set aside.
2. When pizza dough is ready, add pizza sauce, cooked onions and remaining toppings.
Using Random.org the winner of the NuNaturals Giveaway is Renata!
~How do you take care of yourself when you’re sick?