Early Spring Pizza

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The finished meal- Early Spring Pizza and Roasted Vegetables.

Homemade pizza is one of my favorite go to dishes when I want something simple and fast.  I make the dough in my mixer but making it by hand adds very little preparation time.

The dough recipe I use is from a book called Amish Cooking from Pathway Publishers.

1 pkg dry yeast

1 cup warm water

3 cups flour (I often use half white and half whole wheat)

1 tsp sugar

1 1/2 tsp salt

1/4 cup oil

I start at the top and dump everything into the mixer in order and mix with the mixing paddle. Once it’s about half mixed I switch to the dough hook to finish mixing and knead for 5 minutes. Grease one large (or two small cookie sheets) and pat the dough out on it. Remember to leave the edges slightly thicker than the middle. Lightly brush or sprinkle with olive oil (this is in addition to the oil used in the dough) and set in a warm place to rise for about 20 minutes. After rising, top as desired and bake at 450F for 15 minutes or until lightly browned.

Early Spring Pizza Topping

4 cloves garlic finely minced

double handful of Swiss chard washed and chopped

2/3 cup of dried tomatoes

1 T of minced green olives

1 cup grated mozzarella cheese

Saute garlic, chard and tomatoes until chard is wilted.

Saute chard and garlic

 

 

 

 

Add dried tomatoes.

 

 

 

 

 

Spread over pizza dough.

Spread the topping on the pizza.

 

 

 

 

 

Sprinkle with olives and cheese.

Add cheese and olives

 

 

 

 

 

Bake 15 minutes at 450F.

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