VCE: Pizza with Tomato and Gorgonzola

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* Exported from MasterCook *

 

Pizza with Tomato and Gorgonzola

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Tarts,Pies,Turnovers, & Pizzas

 

Amount Measure Ingredient -- Preparation Method

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

1/4 recipe Pizza Dough

3/4 cup Tomato Sauce For Pizza

3 ounces Gorgonzola -- crumbled

2 tablespoons freshly grated Parmesan

1 tablespoon finely chopped rosemary

Salt and freshly milled pepper

 

Preheat the oven to 500F.

 

Roll or stretch the dough into a 10-inch circle, set it on a floured peel or

pizza pan, and let rest for 10 minutes. Cover it with the tomato sauce,

then the Gorgonzola. Bake on a stone or in the pan until the cheese is

melted and bubbling and the crust is browned, about 7 minutes. Add the

Parmesan and rosemary and bake for 2 minutes more. Remove and season with

a little salt and pepper.

 

Description:

" This pizza contains the combined delights of tomato, rosemary, and

Gorgonzola. Use the Gorgonzola dolcelatte or, if you can't find it,

Gorgonzola or Saga blue. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 9/20/01 "

Yield:

" 1 10-inch pizza "

 

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Per Serving (excluding unknown items): 1055 Calories; 65g Fat (54.3%

calories from fat); 35g Protein; 89g Carbohydrate; 5g Dietary Fiber; 84mg

Cholesterol; 2177mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat;

1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pizza Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 506

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups warm water

2 teaspoons active dry yeast

2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1/2 cup whole-wheat flour -- to taste, up to 1

3 cups flour -- up to 3 1/2

 

MAKES ENOUGH DOUGH FOR EIGHT 6-INCH PIZZAS, FOUR 10-INCH PIZZAS, OR TWO

14-INCH PIZZAS

 

There's nothing complicated about pizza dough. It's simply a bread dough

that includes some olive oil, like the focaccia dough.

 

Pour 1/2 cup of the water into a mixing bowl, stir in the yeast, and set

aside until foamy, about 10 minutes. Add the remaining water, olive oil,

and salt, then beat in the whole wheat flour followed by enough white flour

to form a shaggy dough. Turn it out onto the counter and knead until

smooth, adding more flour as needed to keep it from sticking. For a crisp,

light crust, pizza dough should be on the moist side, which means it will be

slightly tacky.

 

Put the dough into an oiled bowl, turn it once to coat, then cover with a

towel and set aside to rise until doubled in size, 40 to 60 minutes. Turn

the dough onto the counter and divide into the number of pizzas you want.

Shape each piece into a ball, set on a lightly floured counter, cover with a

towel, and let rise for another 20 to 30 minutes.

 

Shaping the Dough. Taking one ball at a time, flatten it into a disk,

pushing it outward with your palm. Working from the middle, push the dough

out with your fingers until it's about 1/4 inch thick and fairly even,

thickening slightly at the edge. Or roll the dough into a circle, then push

up the sides to make a slight rim. Dust the peel or pan with semolina, fine

cornmeal, or flour, set the dough on top, cover with a towel, and let it

rest for 10 or 15 minutes before you add the toppings.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

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Per Serving (excluding unknown items): 1831 Calories; 32g Fat (15.9%

calories from fat); 50g Protein; 333g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 3223mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomato Sauce For Pizza

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 507

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

2 garlic cloves -- thinly sliced

salt and freshly milled pepper

28 ounces canned crushed tomatoes in sauce

 

MAKES ABOUT 3 CUPS, ENOUGH FOR FOUR 10-INCH PIZZAS

 

The sauce needs to be fairly thick, or the crust will come out soggy.

 

Warm the oil over medium heat in a wide skillet with the garlic and a little

black pepper. Add the tomatoes and a pinch of salt and raise the heat.

Cook, stirring frequently, until the juices are evaporated and the sauce hat

remains is thick enough to mound on a spoon with no surrounding watery

liquid. Taste and correct the seasonings.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

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Per Serving (excluding unknown items): 248 Calories; 27g Fat (96.3% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0