"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Midwest/Mediterranean Mouth-Waterer Pizza Recipe

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This recipe for Midwest/Mediterranean Mouth-Waterer Pizza, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Hill
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dough
2 packages of dry yeast
2 teaspoons of salt (sea salt)
4 tablespoons of extra virgin olive oil
2 cups of warm water (bottled)
2 tablespoons of sugar (natural)
5 cups of flour (Unbleached)

Toppings, in order of application:
Mayo/Miracle Whip/neither
2 Cups mozzarella
Bacon, generously!
Crushed black pepper to taste (a lot)
Lettuce or baby spinach
2 med sized diced tomatoes
(Feta cheese)
(Black Olives)

Directions:
Directions:
Dissolve the yeast in the water. Add the sugar, oil and salt. Mix in flour. Beat (I usually mix this by hand). Rest for 5 minutes. Spread on pans. I have found if the crust is sticky while spreading it on the pan, I sprinkle flour on the crust. Use a preheated pizza stone to ensure even cooking. I also add garlic powder and a pinch of salt to melted butter and brush that mix on to the surface of the dough prior to going in the oven. Bake at 400 degrees for 20-25 min. Remove from the oven. Add the mayo layer here (Optional) and the mozzarella. I reapply a coat of garlic butter to the outer crust and then put it all back into the oven until the cheese has melted. Start cooking the bacon now so that when the cheese melts, the bacon is hot when it goes on the pizza for the next layer. Remove the pizza from the oven again and now add cooked bacon, pepper, lettuce and tomatoes. Slice and salivate.

Personal Notes:
Personal Notes:
Items in () are in my opinion the up-grade ingredients.

 

 

 

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