APPETIZER
Note: If you do not keep sourdough, use any recipe for pizza crust.
SOURDOUGH PIZZA CRUST
- 1 cup starter
- 1 cup whole wheat flour
- 1 cup flax seed or meal
- 1 cup semolina flour
- 1 T olive oil
- 1 ts. Salt
TOPPING
- Brush with purchased, fresh pesto
- Top with dab of fresh spinach or arugula
- Top with good quality goat cheese
- (after baking): Top with proscuitto
Mix ingredients in the morning, if possible. Let stand at room temp, covered loosely with plastic wrap during the day. Knead before rolling it out. Makes one large pizza. I roll it and then stretch it into a large circle. Just patch any tears, the more rustic the better. About 1/8th inch thick.
Using a water glass or cookie cutter, cut dough into small pizzas. Brush lightly with olive oil. Bake for 3 minutes at 450 degrees. (Can bake on lightly greased cookie sheet, sprinkled with cornmeal, or use mesh pizza baking sheet sprayed with oil) Set aside.
Top pizzas. Bake at 450 for 10 minutes or until crust is lightly brown on bottom, and cheese is melting. Remove from oven and top with a small piece of proscuitto, or to make it vegetarian, a slice of roasted red pepper (added for the baking phase). Serves 6 to 8 as an appetizer.
Serve with Bethel Heights Pinot Gris