You can call this a pizza, but that word has the implications of so much. pizza is fast food, its delivery for lazy or drunken nights, its cheap lunch. its red sauce covered with canned veggies and various spicy or sweet pork products. well. i aint havin it. so this is flat bread because it has no sauce and really is more like a relaxed foccacia. this is another one of my bread inventions, no recipe used. im getting good as long as i keep it simple.
Herbes de Provence is a french herb mix made from the things they would find in the woods. it has things like lavender and rosemary and i have no idea what else but it smells wonderful and tastes as good as it smells. I bought mine in bulk at huckleberries (a natural market here in spokane). if you dont have it, i guess you could use italian seasoning, but its not the same.
this pizza is very dense and toasty. the dough could be used for all kinds of autumn applications, as it seems right for a fall night....
2 cups flour
1 cup cornmeal (not polenta)
1 tsp salt
1 tsp sugar
1 tsp yeast
1 tbsp herbes de provence
3 tbsp butter, cold and sliced thi
sliced tomato, zucchini sliced paper thin, and anchovies (optional) i used both veggies fresh from my garden....yay!
cheese of choice, grated
garlic butter for basting
mix together yeast and dry ingredients.add butter and mix with your hands until well incorporated. run the tap water until hot, but not too hot to touch (hand hot), sprinkle one cup of the warm water over the flour and mix with your hands. bring dough together. turn out onto the table or a board. bring over another bowl of warm water, knead the dough one or two minutes, wet your hands, knead until no longer sticky, wet your hands, repeat, keep doing this until you have a soft but not sticky dough. flatten into a 3/4 inch thick circle or square and move to a pizza pan or baking sheet. sprinkle a very thin layer of cheese on the dough, add sliced tomatoes and zucchini, well spaced, add just a little more cheese, just for effect.
place on the center rack of a 450 degree oven until golden brown, basting the edges every five minutes or so with butter.
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