(makes 16 little pizzas)
Pizza Dough
1 tsp. sugar
1/2 cup very warm water
1 envelope yeast
3 cups flour
1 tbl. olive oil
1 tsp. salt
1/2 to 3/4 cup additional warm water
1 tablespoon finely sliced red onion
For garnish:
1/2 cup sour cream (reduced fat is fine)
a scant 1/2 cup sun dried tomato tapenade
Dissolve sugar in warm water. Sprinkle in yeast and stir well. Let sit for 10 minutes until foamy.
In food processor, mix flour, oil and salt. Add yeast mixture and process for 30 seconds. Add another 1/2 cup warm water and process until dough forms a ball about 30 seconds. Add an additional 1/4 cup of water if necessary. Process another minute. Remove from processor and knead in to a ball for a minute or two until smooth.
Place in an oiled bowl and turn over. Cover with plastic and leave in a warm place to rise for an hour to an hour an half until doubled in volume.
Punch down dough. Cut dough in half. Put one half back in bowl and leave to raise for another half hour. Freeze the other half for another time. (Bring frozen dough to room temperature when ready to use.)
Knead red onion into dough. Cut dough into four pieces and each of those into 4 pieces. You'll have 16 pieces. Press or roll each piece into a little round, pressing the red onion pieces in well.
Place on a hot grill and grill for about 2 to 3 minutes on each side until nicely browned. Set aside until ready to use.
Top with sour cream and then a spoonful of Sun-Dried Tomato Tapenade.
Sun-Dried Tomato Tapenade
big handful of parsley
10 kalamata olives
5 sun-dried tomatoes in oil, drained
2 tsps. balsamic vinegar
2 tsps. tomato paste
1/2 tsp. dried thyme
1 garlic clove, pressed
1 tbl. olive oil or water
Place parsley in food processor. Process until finely chopped. Add remaining ingredients. Process until chopped finely.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.