Green Tomato Pizza
From The California Farm Cookbook
CRUST
1 pkg dry yeast
1 cup lukewarm milk or water
1 tsp salt
1 3/4 cups flour
1 cup whole wheat flour
1 tbl lemon juice
3 tbls olive oil
1 tbl cornmeal
TOPPING
1/4 cup olive oil
1 medium onion, chopped
1 bell pepper, seeded and thinly sliced
2 cloves garlic, minced
6 large mushrooms, cleaned and sliced
1 1/2 cups provolone cheese
4 large green tomatoes, sliced 1/4" thick
1/2 cup fresh basil leaves, chopped
In a small bowl, combine yeast, milk, and salt. Let stand until mixture bubbles, about 10 minutes. Transfer to a large bowl, and add all remaining crust ingredients. Stir until smooth. Cover bowl with a clean cloth, and set in a warm place until dough doubles in size. Lightly grease a 14" pizza pan. Drizzle with olive oil and sprinkle with cornmeal. Turn dough onto pan, and stretch to cover pan evenly. Set aside.
In a large frying pan, heat oil, then cook onions and peppers until soft. Add garlic and mushrooms, and cook until mushrooms are tender. Remove from heat and allow to cool.
Preheat oven to 400 degrees. Sprinkle cheese evenly over pizza dough. Cover with cooked vegetables. Top with green tomato slices. Drizzle with a little olive oil and sprinkle with basil leaves. Bake in oven for 20 to 25 minutes, until crust is golden.
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