Yesterday I started off my morning with a dance class filled with a group of forty or so women and a couple of men. It was a benefit called Dance for BoldeReach.
The class itself was a blast but what made it so special was the coming together of people for the common cause of good. There is something very powerful that happens when the collective consciousness of a group is intent on compassion and helping others.
By each of the attendees giving a small donation a significant amount of money was raised. Multiply that over a year and lives are changed for the better and we are doing something healthy for ourselves in mind, body and heart.
After such an active start to my day, running errands and doing a little spring cleaning, Ric and I decided to make a pizza for dinner. I have to admit that it is a take-off of a pizza that can be found locally in Boulder, but honestly, it is so easy to make at home with the organic ingredients that we love, that we now make it ourselves most of the time.
1 packet active dry yeast
1 1/2 cup warm water
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon dried herbs (oregano, rosemary or herbs du Provence)
Dissolve the honey in the warm water. Add the oil to the mixture.
In a bowl, combine the flour, yeast, herbs and the salt. Add the water mixture and stir with a wooden spoon until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low-speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Knead the dough by hand for 3-5 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl, coat with some olive oil, cover with a clean, damp towel and let it rise for 1-1/2 to 2 hours.
Punch dough down.
14” Super Aegean Pizza
2 tablespoons olive oil
1/4 cup pesto
1/2 cup tomato sauce
1 red pepper, diced
1 small clove garlic, minced
5 mushrooms, sliced thin
1/2 medium red onion, sliced into thin crescents
5 ounces fresh organic spinach
2 cups mozzarella shredded
1/2 cup Parmesan cheese, grated
1/4 cup feta or goat cheese crumbled
1/4 cup oil packed sun-dried tomatoes, diced
1/2 cup semolina
Salt & Pepper
Optional: red pepper flakes
If you are using a pizza stone, heat it in your oven at 500 degrees for 30 minutes; otherwise, preheat the oven to 500 degrees.
Sauté the garlic, sliced mushrooms and red peppers until just tender, about 5 minutes. Set aside.
Using approximately two-thirds of the pizza dough, stretch the dough carefully until it is 14” in diameter. Place it on pizza peel or baking sheet that has been sprinkled heavily with semolina.
Spread the pesto across the dough, and then spread the tomato sauce over the pesto.
Pile the spinach over the sauce…
…and then sprinkle 1 cup of the mozzarella over the spinach.
Layer the mushroom and red peppers on top of the mozzarella, then the rest of the mozzarella, sundried tomatoes, sliced onions…
…Parmesan and finally, the crumbled goat cheese. Season with a bit of salt, black pepper and red pepper flakes if you’d like it a little spicier.
Slide the pizza onto the hot stone or place the baking sheet in the hot oven and bake for 8-12 minutes (if you are using a baking sheet, it will probably take longer to bake). Remove from oven, slice and enjoy!
I use the leftover dough to make a small pizza or a flatbread that I can save. You can also freeze the dough.
Here I pressed the dough out with my fingers…
…brushed it with a little pesto…
…pressed some pear tomato halves into it and scattered a few onion slices on it…
…and the sprinkled a handful of Parmesan, salt and pepper across it.
I baked it for 8 minutes on a hot stone at 500 degrees.
Active Giving and Our Super Aegean Pizza ~ by Eva Marie