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  1. Exported from MasterCook

  2. Pizzettas (R T)

  3. Recipe By : Polenta by Brigit Legere Binns

  4. 5 Preparation Time :

  5. Categories : Bread-Bakers Mailing List Eat-Lf Mailing List

  6. Italian Low Fat

  7. Main Dish

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. Pizza Dough:

  10. 2/3 C Warm Water -- (Abt 110 Deg F)

  11. 1/2 Tsp Sugar

  12. 1 Tsp Active Dry Yeast

  13. 2 C All-Purpose Flour

  14. 1/2 C Polenta -- Or Coarsely Ground Cornmeal

  15. 2 Tbsp Whole-Wheat Flour

  16. 1 Tbsp Finely Chopped Rosemary -- Or 1 Tsp Dried

  17. 1 1/2 Tbsp Extra Virgin Olive Oil -- *Note Plus

  18. 2 Tbsp Additional Water

  19. 1 Tsp Coarse Sea Salt

  20. *NOTE: The original recipe used 2 T olive oil but I decreased it and added

  21. the additional water which was not called for in the recipe.

  22. To Make The Dough:

  23. In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10

  24. minutes until it has a frothy head. If no frothy head forms, the yeast is

  25. bad and you will need to start again.

  26. In the bowl of a food processor fitted with the metal blade, combine the

  27. all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil,

  28. and salt. Process briefly just to blend. With the motor running, pour the

  29. yeast mixture steadily through the feed tube and process until the mixture

  30. forms a rough ball on the central stem. If the dough has not formed a ball

  31. within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of

  32. water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no

  33. air will get in (I also covered the food processor with a towel to maintain

  34. the heat ... I had the air conditioner on all day so it was cool in my

  35. 1 to 1 1/2 hours, or until it has doubled, puffed, and softened.

  36. While the dough is rising, prepare any toppings you want to use. I used

  37. rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green

  38. bell peppers, and capers. I just matched whichever I wanted onto each of

  39. the pizzas. If you need to hold the dough for baking later...just form the individual

  40. pizzas (without topping them) and put them onto a refrigerator on nonstick

  41. cookie sheets for up to 2 hours. They do not need to be reheated when you

  42. take them out of the refrigerator and put the topping on them.

  43. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone.

  44. Process the dough in the food processor again for 5 seconds, then turn it

  45. out onto a lightly floured board. Work the dought together to forinto 8 to

  46. 10 equal-sized balls.

  47. 5 individual pizzas with the dough...as I

  48. wanted them to be a bit large to hold the fillings I had chosen.) Place

  49. the dough balls on a lightly oiled large baking sheet, covered with a

  50. slightly dampened towel, and allow to rest for 15 minutes. Press each ball

  51. 3 inch round. Put the toppings on and leave a 1/4-inch border

  52. around the edge.

  53. Bake for 10 - 12 minutes.

  54. These were wonderful!!

  55. Entered into MasterCook and tested for you by Reggie Dwork <reggie

  56. reggie.com>

  57. - - - - - - - - - - - - - - - - - - NOTES : Cal 282.4

  58. Fat 4.8g

  59. Carbs 51.8g

  60. Fiber 1.6g

  61. Pro 7.1g

  62. Sod 379mg

  63. CFF 15.6%

  64. Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860

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