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Thin Crust Garlic-Herb Pizza

3/4 cup warm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread flour
2 teaspoons instant active dry yeast

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting.

Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.

When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.

Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.

Makes 1 large pizza or 16 servings.

Wild Mushroom Pizza

1 Recipe Whole Wheat Pizza Dough
1 Cup Prepared Tomato Sauce
4 Cups Coarsely Chopped Mixed Mushrooms
2 Tablespoons Olive Oil
2 Garlic Cloves, Minced
1 1/2 Cups, Sauteed Spinach
4 Slices Cooked Pancetta or Bacon, Chopped
1/2 Cup Finely Diced Onions
3 Cups Thinly Sliced or Shredded Fontina Cheese
1 1/2 Cups Grated Parmesan Cheese

Preheat your oven to 425 degrees F. In a heavy pan, heat the oil, and add the onions and mushrooms. Cook over medium heat until tender and lightly browned. Add the garlic, and cook another couple of minutes. Set aside. Prepare your pizza dough, and after the first rising fit each ball into a pan prepared by lightly oiling or sprinkling with cornmeal.

I used round pizza pans, but you could use baking sheets. Your dough should be at a thickness of about 1/2 inch. Spread over the sauce onto each of the prepared doughs, then add the mushroom mixture, spinach, and bacon. Divide the cheese evenly between the three pizzas.

Bake for about 30 minutes or until golden brown and bubbly. Let sit 5-10 minutes before cutting and serving.

PIZZA COMPUESTO

Yield: One 14" pizza
INGREDIENTS:
Salsa, thick & chunky 1/2 c.
Pizza sauce 1/2 c.
Pizza shell 14 in.
Tezzata® Mexican-Style Beef Crumbles, 3395, thawed 12 oz.
Black beans, canned, drained 1/2 c.
Corn, canned, drained 1/2 c.
Bell pepper, green, diced 1/2 c.
Cheddar-Monterey Jack cheese blend, shredded 8 oz.

PROCEDURE:
Mix salsa and pizza sauce together in a bowl. Spread sauce evenly over pizza shell, up to 1/2-inch of edge. Place beef, black beans, corn and peppers evenly over pizza surface. Sprinkle on cheese. Place in preheated 450° F conventional or pizza oven and bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown. Great pizza recipe.