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Pizza with Sun-dried Tomatoes

Two 11-inch thin crust pizzas or one 14-inch thick crust pizza)

In a bread machine, or a large bowl, mix:
  1 cup and 2 tbsp. water
2 tbsp. olive oil
or vegetable oil
3 cups high gluten flour
1 tbsp. sugar
1 tsp. salt
2 tsp. dry yeast
Set your bread machine to "Pizza Dough" and let it take care the dough until it finishes the first rise. If not using a bread machine, take out the dough onto the floured flat surface. Knead the dough by hands for 10~15 minutes until the dough becomes elastic.
Grease a large bowl evenly. Put the dough and cover with plastic wrap or a wet paper towel. Let it rise until almost doubled at 80°~85°F. If the room is cool, let it rise in an oven heated less than 1 minute.
Divide the dough in half if you want a very thin crust pizza. You can freeze the rest of the dough. Take out the dough on a greased flat surface (a pizza stone would be the best) and with a rolling pin, roll the dough to 11-inch round shape or to preferred thickness and size. Spreading olive oil on the dough surface will make the work easy.
Preheat an oven to 400°F(200°C).
Spread the pizza with:
  pesto sauce
1/2 cup sun-dried tomatoes
several garlic slices
fresh mozzarella cheese
black pepper
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Bake for 18~20 minutes at 400°F(200°C).
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If you are using store-bought sun-dried tomatoes in olive oil, put them under cheese. They tends to get burnt if they are placed on top of pizzas.
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