Pizza Pomodoro
Serving Size : 8
Ingredients for prepare Pizza Pomodoro
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | teaspoons | dry yeast |
| 1/2 | cup | warm water - (105-115F.) |
| 1 | teaspoon | sugar |
| 1/2 | cup | non-fat milk |
| 2 | teaspoons | minced garlic |
salt
pizza pomodoro |
| 3 | cups | flour |
| 2 | tablespoons | yellow cornmeal |
| 1 1/2 | tablespoons | olive oil |
| 5 | | thinly sliced roma tomatoes |
| 2 | tablespoons | chopped fresh basil |
| 1/3 | cup | shaved parmesan cheese |
recipe Pizza Pomodoro
Sprinkle yeast over warm water in small bowl. Stir until
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dissolved. Stir in sugar. Let stand until mixture begins to bubble. Stir in milk, garlic
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and 1 teaspoon salt. Beat in enough flour to make moderately stiff dough.
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Turn dough out onto lightly floured surface and knead until smooth and satiny,
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10-12 minutes. Shape into ball and place in lightly greased bowl, turning
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to grease all sides. Cover and let rise in warm place until doubled. Punch
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dough down. Roll out on lightly floured surface to a 13x9" rectangle. Place on
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lightly greased baking sheet sprinkled with cornmeal. Brush dough with half of oil. Cover with tomato slices slightly overlapping
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in rows. Brush tomatoes with remaining oil. Season tomatoes to taste with salt and pepper. Bake at 350F. 20-25
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minutes or until edges of pizza dough are browned. Sprinkle with fresh basil and cheese. Cut into 2x4"
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pieces.
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