Tomato Garlic And Oregano Pizza Recipes

Steps:

• Sprinkle cornmeal evenly over two greased 14-in. pizza pans; set aside. In a bowl, dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes. , Broil onions and garlic in batches 3-4 in. from the heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic., Arrange onions, garlic and tomatoes over crust. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450° for 8-9 minutes or until cheese is melted.

Steps:

• 1 Prepare the dough and sauce, if necessary. Then, 30 to 60 minutes before baking, place a pizza stone, unglazed quarry tiles, or a baking sheet on a rack in the lowest level of the oven. Turn on the oven to the maximum--500° or 550°F. 2 Spread the dough with a thin layer of the sauce, leaving a 1/2-inch border all the way around. Arrange the anchovies on top. Sprinkle with the oregano and scatter the garlic on top. 3 Open the oven and gently slide the dough off the peel by tilting it toward the back of the stone and shaking it gently forward and then back. Bake the pizza 6 to 7 minutes or until the crust is crisp and browned. 4 Transfer to a cutting board and drizzle with a little extra-virgin olive oil. Cut into wedges and serve immediately. Make more pizzas with the remaining ingredients. VARIATION: Before baking, top this pizza with thinly sliced pepperoni and drained pickled hot peppers. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.