Unicorn (Unicorn@Indenial.com)
Sun, 28 Feb 1999 02:59:37 -0500
Reader Allan Bethel says he's not sure whether this qualifies as
food humor, but he thinks it's funny anyhow. I agree.
A man once counseled his son that if he wanted to live a long life,
the secret was to sprinkle a little gunpowder on his Cornflakes every
morning. The son did this religiously, and he lived to the age of 93.
When he died, he left 14 children, 28 grand-children, 35 great-grand
children, and a 15 foot hole in the wall of the crematorium.
Now, let's get on with our "World Wide Vegetarian" menu. Today we
offer up everybody's favorite - PIZZA! This can be made as vegetarian
or non-vegetarian as you choose, and fat content can be controlled
through your choice of cheeses for the topping. Use this merely as a
starting point for making pizza the way you like it.
Pizza
For the crust:
1+1/2 cups (375 ml) all-purpose flour
1/2 tsp (2 ml) salt
1 packages (1 Tbs, 15 ml) active dry yeast
1/2 cup (125 ml) warm water
1 Tbs (15 ml) olive oil
For the sauce:
1 Tbs (15 ml) olive oil
1/4 cup (60 ml) finely chopped onion
2 cloves garlic, finely chopped
1 16 oz (454 g) can Italian style tomatoes
1 Tbs (30 ml) tomato paste
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) sugar
1/4 tsp (1 ml) cinnamon
Salt and freshly ground black pepper to taste
Toppings:
1 cup (250 ml) shredded mozzarella cheese
1/4 cup (60 ml) grated Parmesan cheese
Assorted vegetables (mushrooms, olives, artichoke hearts,
bell peppers, etc.) of your choice
To make the crust, sift together the flour and salt. Dissolve the
yeast in the warm water in a mixing bowl. Add the olive oil, flour,
and salt. Turn onto a lightly floured surface and knead until smooth
and elastic. Place the dough in a lightly greased bowl and allow to
rise until double in volume.
Meanwhile, heat the oil for the sauce in a sauce pan over moderate
heat. Add the onions and garlic and cook for about 5 minutes,
stirring frequently. Do not brown. Puree the tomatoes and their
juice in an electric blender and add to the onions, along with the
remaining sauce ingredients. Bring to a boil, reduce the heat, and
simmer uncovered, stirring occasionally, for about 1 hour, until
thick.
When the dough has doubled in bulk, punch it down and place on a
lightly floured surface. Allow to rest for 10 minutes before rolling
into a 12 inch (30 cm) circle. Spread the sauce over the top,
followed by the cheeses and additional toppings of your choice. Note:
If topping with sausage, be sure to brown the sausage before putting
on the pizza. Place on a pizza pan or baking sheet and bake in a
preheated 450F (230C) oven for 15 to 20 minutes, until the edge of the
crust is brown and the cheese is melted in the center. Makes one 12
inch (30 cm) pizza.
This archive was generated by hypermail 2.0b3 on Sun Feb 28 1999 - 09:00:01 EST