Organic Garlic, Herb & Sun Dry Tomato Three Cheese Pizza

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PIZZA Dough:

INGREDIENTS:

1 cup spring water; ice cold

Few drops dark sweet vinegar

1 cup organic whole wheat flour + 1/3 cup whole wheat flour (roll

dough)

1 cup organic self rising flour

1/4 cup organic extra virgin olive oil

 

METHOD

In a bowl add the water, drops of vinegar and the olive oil.

Add the whole wheat flour (1/3 cup at a time)

then last add rising flour (1/3 cup at a time).

Work the mixture well as much as it needs to become tight.

If it requires more water and flour add in order for the dough to

become as thick as it needs.

Cover the dough with plastic wrap

and leave it for at least an hour before it is used.

 

Topping:

1 bunch organic green onion; finely chopped

1 organic onion; finely sliced

1 cup sun dry tomatoes; cubed

1/3 cup organic extra sharp no fat cheddar cheese

1/3 cup organic no fat cheddar cheese

1/3 cup organic no fat mozzarella cheese

1 tablespoons organic extra virgin olive oil

4 oz organic no fat slices swiss cheese (for pizza crest)

 

Tomato Sauce:

1/2 cup homemade organic sun dried tomato juice

dash organic oregano

dash organic basil

dash organic dill

4 cloves organic garlic; grinded

dash black pepper if desired

 

To make the sauce:

Add tomato juice in a sauce pan with very low fire, add seasoning,

keep stirring until you see the sauce thicken, turn it off.

To make the topping:

Add 1/2 tablespoon olive oil on flat pan, add sun dry tomato, green

onion, onion & dash dill, cook for 2-3 minutes, do not over cook

them, turn it off, set aside.

After at least an hour, take the dough out (dough is still oily and

sticky) and roll out dough evenly & smoothly with the remain 1/4 cup

wheat flour, try to make it as round as possible and make sure the

crust edge is equally same as the base. Place aluminum foil on the

pizza pan with slightly olive oil (to avoid your dough stick on the

pan or pizza bottom burns).

Put the pizza dough on the aluminum foil and trim the edge carefully

if they are out of the pan too much.

Remember to leave enough dough to fold cheese to make cheese crust

edge. Double folded swiss cheese and put them around the edge, roll

up the pizza edge slightly so that the swiss cheese will hide inside

the edge, use fingertips to press the opening, they do not have to be

closed because when the cheese melts, they will close by itself.

Brush tomato sauce on the pizza dough, add topping sun dry tomato,

green onion, onion & dill mixture, then cheese.

Bake 400F 20 minutes, remove the aluminum foil.

Add a bit more cheese if desired.

The crust is really crispy, cheesy and flaky.

 

Make 14 " Pizza, 8 slices