stellino's garlic rosemary flat bread

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* Exported from MasterCook *

 

Garlic Rosemary Flatbread

 

Recipe By :Nick Stellino's Passione: Pasta, Pizza and Panini

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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Traditional Pizza Dough (One recipe makes 2 rounds)

flour or cornmeal for dusting

2 tablespoons olive oil

2 cloves garlic -- chopped

1 teaspoon chopped fresh rosemary

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Options:

capers

black olives

diced tomato

 

1. Preheat oven to 500F. If you are using a pizza stone, place it on a middle

rack and preheat it with oven. If you are using a pizza pan, arrange the rack

near the center of oven.

 

2. Divided pizza dough in half. Pat or roll each half into a 1-inch round. Place

on a wooden pizza peel or pizza pan generously dusted with four or cornmeal.

Spread half the oil evenly over each round. Sprinkle each with half of the

garlic, rosemary, red pepper flakes, salt, pepper and Parmesan. Add additional

ingredients as desired. Cover pizza not being bake immediately with plastic wrap

and refrigerate.

 

3. If you are using a pizza stone, slide pizza directly onto preheat stone.

Otherwise place prepared pizza on it's pan on rack. Bake for 8 to10 minutes,

until brown, crisp and bubbling. Remove from oven and cut into strips or squares

and serve. Bake second pizza similarly. Makes two 12-inch pizzas

 

Description:

" PIZZA AGLIATA AL ROSMARINO "

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Per Serving (excluding unknown items): 332 Calories; 11g Fat (29.1% calories

from fat); 9g Protein; 49g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;

496mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

Serving Ideas : As pizza with salad or as bread with pasta and salad/soup.

 

 

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

* Exported from MasterCook *

 

Traditional Pizza Dough (One recipe makes 2 rounds)

 

Recipe By :Nick Stellino's Passione: Pasta, Pizza and Panini

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Makes Two 14-Inch Pizzas Bases:

1 1/2 cups warm water

3/4 tablespoon dry yeast (or a 1.25-oz pkg)

1 teaspoon sugar

4 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil -- plus

additional oil as needed

 

Stir together the water, yeast, and sugar. Let the mixture rest until the yeast

blooms, 3 to 4 minutes.

 

Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture

and oil, and stir together to form a sticky dough. Knead, adding the remaining

flour a little at a time, until the dough becomes a smooth, elastic ball, about

5 to 8 minutes. If you prefer to use an electric mixer, combine the ingredients

with the paddle attachment and then change to the dough hook. Add the flour, a

little at a time, until the dough is smooth and comes away from the sides of the

bowl, about 2 to 4 minutes.

 

Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic

wrap. Let rise for 30 minutes in a draft-free spot before stretching or rolling

into desired shape.

 

Chef’s Tip: Pizza dough does not require as much kneading or rising time as many

bread doughs. If you are in a hurry knead only until it forms a smooth ball. If

you have the time, though, knead further to strengthen the gluten. The result

will be a chewy, stronger crust.

 

Description:

" IMPASTO PER LA PIZZA "

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Per Serving (excluding unknown items): 2221 Calories; 46g Fat (18.8% calories

from fat); 55g Protein; 389g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

2157mg Sodium. Exchanges: 25 Grain(Starch); 1/2 Lean Meat; 8 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Here is a basic recipe for all your pizza needs, which you will enjoy

time and time again.

 

Nutr. Assoc. : 0 0 5626 0 0 0 0 0

 

 

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