Herbed Cheese Pizza

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Chewy, tender crust, rich Greek cheese, and subtly spiced tomato sauce make this a pie you'll love, too.

Yield:

8 servings (serving size: 1 pizza)

Recipe from

Nutritional Information

Calories 493
Fat 13.7 g
Satfat 7.9 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 19.4 g
Carbohydrate 73.9 g
Fiber 5.1 g
Cholesterol 38 mg
Iron 5.2 mg
Sodium 917 mg
Calcium 296 mg

Ingredients

Dough:
9.5 ounces bread flour, divided (about 2 cups)
2 cups warm water (100° to 110°), divided
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
14.6 ounces all-purpose flour, divided (about 3 1/4 cups)
1 teaspoon salt
2 teaspoons olive oil
Cooking spray
Topping:
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon coarsely ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaf
1 (28-ounce) can diced tomatoes
10 ounce sliced kasseri cheese
3 tablespoons minced fresh parsley

Preparation

1. To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 4.75 ounces (about 1 cup) bread flour, 1 cup warm water, sugar, and yeast in a bowl; let stand for 15 minutes.

2. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 13.5 ounces (about 3 cups) all-purpose flour, remaining 4.75 ounces (about 1 cup) bread flour, and 1 teaspoon salt in a large bowl; make a well in center. Add yeast mixture, remaining 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

4. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat, and simmer for 15 minutes or until thick. Remove from heat; discard bay leaf.

5. Preheat oven to 450°.

6. Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with parsley.

Note:

Viviana Carballo,

September 2009