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Cheesy Fresh Herb Pizza

Cheesy Herb Pizza

Pizza Crust:

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*3/4 cup Warm Water, 105-110 F.

*1/2 teaspoon Active Dry Yeast

*pinch Sugar

*2 cups All-purpose Flour

*1/2 teaspoon Sea Salt

*Scant 1/4 cup Extra Light Olive Oil, scant is a little less than 1/4 cup

*Extra Light Olive Oil, for drizzling

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Crust Toppings:

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*1-2 Mozzarella slices, sliced (I used 1)

*1/2-1 can Black Olives, drained and sliced

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In a two cup measuring cup add warm water, yeast and pinch of sugar, stir with a clean finger and allow rising until bubbly. Set aside.

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In a stand mixer, add the flour and salt. On a low-speed begin mixing flour mixture and drizzle in the olive oil. Then slowly add yeast mixture and mix just until combined.

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In a medium mixing bowl coat the bowl with olive oil and remove pizza dough from mixing bowl and place in coated bowl, drizzle and coat the pizza dough ball with olive oil, cover top of bowl with plastic wrap or damp cloth, allow rising, at least 1 hour or you can refrigerate dough up to 3 days.

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After dough rises, roll out dough thinly on a flour surface in a rectangular shape or spray a (14 1/2 X 9 1/2) baking sheet and press onto pan with your fingers. Drizzle on olive oil, salt and pepper to your taste and top with Mozzarella Slices and sliced olives.

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In a pre-heated 500*F. oven, bake the crust for 12 minutes or until slightly golden and cheese is bubbly.

Toppings after Baking:

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*17 Grape Tomatoes, sliced

*3 cups Fresh Baby Spinach leaves

*3 cups Fresh Arugula Leaves

*2 cups Fresh Basil Leaves

*1/2 cup Fresh Parsley Leaves

*1 tablespoon Balsamic Vinegar

Freshly Grated Parmesan Cheese, to as desired

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Layer the above toppings on hot pizza crust, cut into serving pieces and enjoy!
Recipe adapted from Food Network Ree Drummond

Enjoy!

Lindy

Three Cheese Italian Breadsticks

*1 1/2 cups warm Water
*2 teaspoons Instant Dry Yeast
*Pinch of Sugar, food for the yeast
*4 1/2 cups All-Purpose Flour, more if needed
*2 tablespoons Sugar
*2 tablespoon Extra Light Olive Oil
*2 teaspoons Sea Salt

Butter and Topping

*1/2 cup Butter, Melted
*1/8 teaspoon Garlic Powder
*1/8 teaspoon Garlic Salt
*2 tablespoons Kraft Shredded Parmesan, Romano and Asiago Cheese, blended in small chopper or blender, chop until almost powder consistency

In small glass bowl combine the warm water, yeast and pinch of sugar and set aside to allow the yeast to become bubbly/foamy.

In a stand mixer on medium speed add the sugar and oil and salt creaming together. Now alternating the yeast and flour and mix about 6-8 minutes until dough forms a soft slightly sticky ball adding more flour if needed. Remove mixing bowl with dough from mixer and cover with a slightly damp flour sack/tea towel and allow to rise until double in bulk or about 30 minutes.

After the dough has risen, with a pastry cutter, cut about 1.9 ounces of dough for each breadstick, form dough and roll in 6 inch long roll sticks. (Pour 1/8 of a cup of melted butter onto half baking sheet, you will need two half baking sheets, so repeat.). Place the breadsticks on half baking sheet about 1 1/2 inches apart and with a pastry brush, brush breadsticks with melted butter.

In a bowl combine the garlic power, garlic salt and the three cheeses, mix together and sprinkle on top of each breadstick.

Bake in a 400*F. oven for 17-20 minutes or until a golden brown

Makes about 16 breadsticks