Categories: Entree, Pizza

Ingredients

• Dough:
• 2 cups bread flour
• 1 teaspoon sugar
• 2 packages dry yeast
• 2 cups warm water
• 2.5 cups AP flour
• 1 teaspon salt
• 2 teaspoons olive oil
• Cooking spray
• Topping:
• 2 teaspoons dried oregano
• 2 teasponns ground cumin
• 1 teaspoon hot paprika
• 3/4 teaspoon black pepper
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 teaspoon salt
• 5 garlic cloves, minced
• 1 bay leaf
• 1 (28-ounce) can diced tomatoes
• 10 ounce thinly sliced kasseri cheese
• 3 tablespoons minced fresh parsley

Directions

1. To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

2. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

4. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.

5. Preheat oven to 450°.

6. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

7. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

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