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Parent Category: Recipes
1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
3/4 cup homemade or purchased marinara sauce, recipe follows
1 1/3 cups grated pasteurized mozzarella
2 tablespoons grated Parmesan
4 canned pineapple slices, coarsely chopped
4 thin slices cooked ham, coarsely chopped
Position 1 oven rack in the center and the second rack on the bottom
of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2
rimless baking sheets. Roll out each piece of pizza dough into a 10 to
11-inch round. Transfer 1 dough to each prepared baking sheet.
Spoon the marinara sauce over the dough, dividing equaling and leaving
a 1-inch border around each pizza. Sprinkle the cheeses over the
sauce. Arrange the pineapple pieces in a single layer over the
cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are
crisp and brown on the bottom and the cheese is melted on top, about
12 minutes. Cut the pizza into wedges and serve immediately.
Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
Mix the warm water and yeast in a small bowl to blend. Let stand until
the yeast dissolves, about 5 minutes. Mix the flour and salt in a food
processor to blend. Blend in the oil. With the machine running, add
the yeast mixture and blend just until the dough forms. Turn the dough
out onto lightly floured surface and knead until smooth, about 1
minute. Transfer the dough to a large oiled bowl and turn the dough to
coat with the oil. Cover the bowl with plastic wrap and set aside in a
warm draft-free area until the dough doubles in volume, about 1 hour.
Punch the down dough and divide into 2 equal balls. (The dough can be
used immediately or stored airtight in the refrigerator for 1 day.)
