I really liked the pizza crust, and the tomato topping was delicious and easy to put together. I could not find kasseri cheese anywhere, so I settled for scarmorza, (though I think I could have just as easily used mozzarella). I'm curious to see how my leftover pizzas reheat in the toaster oven. I'll probably make this again. Next time, I'll likely use the dough hook on my mixer, instead of kneading with my hands - I assume it will be very much the same.
Herbed Cheese Pizza
Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 493
- Fat: 13.7g
- Saturated fat: 7.9g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.4g
- Protein: 19.4g
- Carbohydrate: 73.9g
- Fiber: 5.1g
- Cholesterol: 38mg
- Iron: 5.2mg
- Sodium: 917mg
- Calcium: 296mg
- 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
- 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
- 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.
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