Tomatoes, bread and cheese. Tomatoes, bread and cheese.
For a while now I have been craving little except for crusty fresh bread, sweet garden tomatoes and any cheese I can get my hands on. Something about the simple and classic combinations of flavors appeals to my occasionally queasy, first-trimester-preggers stomach. Of course the bountiful harvest of fresh tomatoes from my little kitchen garden would be tempting to just about anyone.
While tomato sandwiches have been a lunch staple for a good week now, I decided to take my trio of ingredients to the next level--and use up that fresh mozzarella in my fridge. What could be better than a pizza?
Allow me to share my current favorite pizza dough recipe with you. I say current, because I am always on the hunt for the perfect crust. Like the ones I had in Italy. Who knows if my search will ever come to an end this side of the pond, but for now this one will do.
60 ml warm water
1 tablespoon yeast
2 1/2 cups white flour
180 ml cool water
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon honey
In the bowl of your Kitchen Aid or stand mixer, dissolve yeast in warm water and let sit a few minutes. Add the rest of the ingredients and with the dough hook, beat on medium for a minute until combined. Knead on low for five minutes. Dough will be soft.
Coat dough in olive oil and cover with a towel. Let rise in a warm place 30 minutes. Punch down dough and divide into portions. It is now ready for pizza making!
Makes enough for three 12 inch pizzas.
May be refrigerated for up to two days. Freezes well.
Cherry tomatoes, basil and fresh mozzarella were my toppings of choice as well as a drizzle of olive oil, homemade sauce, and fresh cracked pepper.
Mmm, just what the doctor ordered!