Herb-Crusted Pizza

My grandsons came to stay overnight last Friday night. Because their family’s tradition is pizza on Friday night, I made an old favorite that I don’t believe I’ve ever shared here. What?! I decided you need this recipe, too! It took me 2 hours from start to sitting at the table to enjoy. That might sound like lots of work, but part of that time is when the dough is resting. This recipe (from Cooking Light) is delicious and worth the effort!!

Herb-Crusted Pizza
Dough:
2 Cups bread flour, divided
1 tsp sugar
2 pkgs. dry yeast (about 4 1/2 tsp)
2 Cups warm water, divided
2 1/2 cups all-purpose flour, divided
1 tsp salt
2 tsp olive oil
Cooking spray
Topping:
2 tsp dried oregano
2 tsp. ground cumin
1 tsp paprika
3/4 tsp ground black pepper, divided
1 tsp olive oil
1 cup finely chopped onion
1/2 tsp salt
5 garlic cloves, minced
1 bay leaf
1 (28 oz.) can diced tomatoes, undrained
10 oz. thinly sliced provolone cheese
3 Tbl. minced fresh parsley

1. To prepare dough, lightly spoon bread flour into dry measuring cups, level with a knife. Combine 1 cup bread flour, sugar, yeast and 1 cup warm water in a bowl, let stand 15 minutes.
2. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 tsp salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 tsp oil to flour mixture; stir well.
3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
4. Place in a bowl, coated with cooking spray, turn to coat top. Cover; let rise in a warm place (85 °) free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen long enough.) Punch down divide into 8 equal portions. Cover; let rest 20 minutes.
5. To prepare topping, combine oregano, cumin, paprika, and 1/2 tsp. pepper; set aside. Heat oil in a large non-stick skillet over medium-high heat. Add onion, sauté’ 3 minutes. Add 1/2 tsp. salt, 1/4 tsp pepper, garlic, bay leaf, and tomatoes, bring to a boil. Reduce heat to medium, and simmer 15 minutes or until thick. Remove from heat, discard bay leaf.
6. Preheat oven at 450 °
7. Working with 1 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 this procedure with the remaining dough portions.
8. Top each crust with 1/4 cup tomato mixture, 1 1/4 oz. cheese, and 1/2 tsp. oregano mixture. Bake at 450 ° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with parsley.
   Yield: 8 servings
   

Personal suggestions about this recipe:
I don’t like a ton of the tomato topping on the crust because it keeps it from browning nicely. I try to go lightly. The same goes for the herb mixture. I sprinkle on a little of the herbs around the edges of the crust, add a little garlic salt as well.

This is a delicious pizza, and so much cheaper than one purchased from a pizza place!! Everyone gets their own little pizza, too, which feels like a real splurge!

After we enjoyed pizza with the boys, it was out to our cute little pool on that 90+° day! Pizza and a pool are great combinations! If you can’t have the pool, I hope you’ll at least give this pizza recipe a try!