Pizza Dough (for 2 - 12" pizzas)
cups fresh spinach,
washed, dried and chopped
1 cup marinated artichokes,
cups grated Mozzarella
- Prepare all ingredients for
oven to 450º F (230º C).
Preheat the oven for at least 20 minutes. It needs to be really hot
dough into a two 12 inch circles.
With your fingers, gently push dough outward to form a shallow 1/2 inch
wide rim. Keep your hands lightly floured while working with the dough
so that it doesn't stick.
brush first dough with extra
virgin olive oil. Cover with fresh, chopped spinach. Garnish with half
marinated artichokes. Top with half of grated Mozzarella cheese.
process with second dough.
- Drizzle extra
virgin olive oil over the top and bake until cheese is melted and the
crust is well browned on the bottom, about 15 to 20 minutes.
Makes two 12" pizzas.
TIP: If your owen
cannot accommodate both pizzas, cover and refrigerate the second pizza
until it is ready to be put into the hot owen. If you don't need both,
freeze the second pizza and use as needed.
|Did You Know?
most commonly Saccharomyces cerevisiae, is used
in baking as a leavening agent, where it converts the fermentable
sugars present in the dough into carbon dioxide. This causes the dough
to expand or rise as the carbon dioxide forms pockets or bubbles. When
the dough is baked the yeast dies off and the air pockets "sets",
giving the baked product a soft and spongy texture. The use of
potatoes, water from potato boiling, eggs, or sugar in a bread dough
accelerates the growth of yeasts. Salt and fats such as butter slow
down yeast growth. The majority of the yeast used in baking is of the
same species common in alcoholic fermentation.
Saccharomyces exiguus (also known as S.
minor) is a wild yeast found on plants, fruits, and grains that is
occasionally used for baking. Sugar and vinegar are the best conditions
for yeast to ferment. In bread making the yeast respires aerobically at
first producing carbon dioxide and water. When the oxygen is used up
anaerobic respiration is used producing ethanol as a waste product;
however, this is evaporated during the baking process.