Delicious and Simple

We do homemade pizza a lot in our house. I don’t really need a recipe for it, but this one sounded interesting.

First, the dough for the crust was quite lovely. It is fairly easy to put together and it rises beautifully.

The crust is nice and crisp on the outside edges and soft and pliable in the middle. The oil and herbs give it a fabulous flavor.

Not using tomato sauce was a little different. I had a ton of tomatoes from the garden so I used those instead of canned tomatoes.

The fresh tomatoes gave the pizza a very bright flavor. I used a variety of colors, so it was visually appealing as well.

The parmesan cheese gives the dish a little saltiness, while the mozzarella give the pizza a lovely creaminess.

I love moth cheeses as it adds more depth. I am also a big fan of using sliced mozzarella instead of shredded.

The pizza is simple when compared to the pizzas you normally get at the pizza chains. The ingredients are quality and stand up well on their own.

I didn’t even miss the meats and extra vegetables.

ITALIAN STYLE PIZZA

1/2 Cup Milk, Scalded

1 Tablespoon Oil

1 Teaspoon Sugar

1 Teaspoon Salt

1 Package Active Dry Yeast

1/4 Cup Lukewarm Water

1 3/4 Cups Sifted Flour

1 Cup Canned Tomatoes, Drained

2 Tablespoons Grated Parmesan Cheese

1 Tablespoon Olive Oil

1/2 Teaspoon Oregano

Dash Cayenne Pepper

1/2 Pound Mozzarella Cheese

1 Teaspoon Minced Parsley

In a bowl combine the milk, oil, sugar and salt. Cool to lukewarm. Sprinkle yeast over lukewarm water and let stand five minutes. Add to the milk mixture. Beat in the flour to make a dough that can be handled. Knead on a floured board for five minutes until smooth and elastic. Shape into a ball and place in a greased bowl, turning to coat. Cover and let rise until the dough doubles in bulk, about 1 hour. Divide the dough in half. Roll each piece into a circle on a floured board. Place in oiled pans and stretch to fit. Spread half the tomatoes parmesan cheese, olive oil, oregano and cayenne over each piece of dough. Leave 1/2 inch of the dough uncovered around the edges. Arrange thinly sliced mozzarella on top. Sprinkle with parsley. Bake in a 400 degree oven for 20 minutes. Cut into wedges and serve piping hot.