Home Bread-Bakers v096.n048.3


Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 11 Oct 1996 10:06:11 -0700
Made these for dinner last nite and they were wonderful!!


                     *  Exported from  MasterCook  *

                             Pizzettas (R T)

Recipe By     : Polenta  by Brigit Legere Binns
Serving Size  : 5    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List        Eat-Lf Mailing List
                Italian                          Low Fat
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pizza Dough:
     2/3  C             Warm Water -- (Abt 110 Deg F)
     1/2  Tsp           Sugar
   1      Tsp           Active Dry Yeast
   2      C             All-Purpose Flour
     1/2  C             Polenta -- Or
                        Coarsely Ground Cornmeal
   2      Tbsp          Whole-Wheat Flour
   1      Tbsp          Finely Chopped Rosemary -- Or 1 Tsp Dried
   1 1/2  Tbsp          Extra Virgin Olive Oil -- *Note Plus
   2      Tbsp          Additional Water
   1      Tsp           Coarse Sea Salt

*NOTE:  The original recipe used 2 T olive oil but I decreased it and added
the additional water which was not called for in the recipe.

To Make The Dough:
In a glass measuring cup with a lip, combine the water and the sugar and
stir to mix.  Sprinkle the yeast over the top and allow to stand for 10
minutes until it has a frothy head.  If no frothy head forms, the yeast is
bad and you will need to start again.

In the bowl of a food processor fitted with  the metal blade, combine the
all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil,
and salt.  Process briefly just to blend.  With the motor running, pour the
yeast mixture steadily through the feed tube and process until the mixture
forms a rough ball on the central stem.  If the dough has not formed a ball
within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of
water over the dough, then process again.  The dough should be processed for
a total time of about 45 seconds.  Replace the feed tube cover so that no
air will get in (I also covered the food processor with a towel to maintain
the heat ... I had the air conditioner on all day so it was cool in my
house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or
until it has doubled, puffed, and softened.

While the dough is rising, prepare any toppings you want to use.  I used
rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and
toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green
bell peppers, and capers.  I just matched whichever I wanted onto each of
the pizzas.  

If you need to hold the dough for baking later...just form the individual
pizzas (without topping them)  and put them onto a refrigerator on nonstick
cookie sheets for up to 2 hours.  They do not need to be reheated when you
take them out of the refrigerator and put the topping on them.

Preheat the oven to 450 deg F on the middle shelf.  I put in my baking stone.

Process the dough in the food processor again for 5 seconds, then turn it
out onto a lightly floured board.  Work the dought together to forinto 8 to
10 equal-sized balls. (I made 5 individual pizzas with the dough...as I
wanted them to be a bit large to hold the fillings I had chosen.)   Place
the dough balls on a lightly oiled large baking sheet, covered with a
slightly dampened towel, and allow to rest for 15 minutes.  Press each ball
out into a 3 inch round.  Put the toppings on and leave a 1/4-inch border
around the edge.

Bake for 10 - 12 minutes.

These were wonderful!!

Entered into MasterCook and tested for you by Reggie Dwork  <reggie@jeff-and-reggie.com>

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

NOTES : Cal  282.4
Fat  4.8g
Carbs  51.8g
Fiber  1.6g
Pro  7.1g
Sod  379mg
CFF  15.6%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860