Thursday, October 15, 2009

Cuisinart Pizza

We're visiting my family for a few days for my mom's birthday. Tonight, B and I made pizza, taking advantage of my parents' food processor to do all the hard work. For five people, we doubled the following:

Preheat the oven as hot as it will go. In the cuisinart, combine three cups all-purpose flour, one packet of yeast, and a large handful of salt, and pulse to mix. In a measuring cup mix one cup warm water and two heaping Tbsp honey. With the food processor on, pour in the water. The dough should come together, but you may need to add up to another half cup water, depending on whether you round up or down with your measurements. Rub olive oil in a large bowl, and transfer the dough; allow to rise.

Clean the cuisinart and pulse four medium tomatoes. Pour the resulting pink smoothie into a sieve set in a bowl to drain some of the juice. Clean the cuisinart and use it to mince three or so large cloves garlic, peeled; set aside. Clean the cuisinart, change the blade for a grater, and grate a little over 1/2 pound of brick mozzarella. Also, wash and julienne two to three orange squash. Find a large can of sardines, and go pick some fresh oregano.

When the dough is ready, roll it out on a floured surface. Sprinkle a large rimmed cookie sheet with corn meal, and transfer the dough to the cookie sheet, hoping that you rolled it so that it will fit well. Brush the dough with the garlic, and then spread it with the tomato puree, leaving between half an inch and an inch crust at the edge. Sprinkle with whole fresh oregano leaves, and then two thirds of the cheese. Salt liberally.

Next evenly distribute the sardines. Probably you will have to inspect each sardine: they definitely have backbones to remove, but you may also need to remove fins and scales (the scales of any fish come off really easily by rubbing your fingers from tail to head — the canned sardines have had their heads and tails removed, but you can still figure out which way to rub — and some running water takes care of them easily). After the sardines, cover with the peppers, and then the rest of the cheese.

Bake at 500 degrees for about twenty minutes. If the crust browns before the cheese does, switch to broil for just a few minutes more. When the pizza is done, remove from the heat and let cool a few minutes; then transfer to a cutting board and let cool a few minutes more. Cut into pieces and serve with a light-bodied red wine; finish the meal with a lettuce salad (mustard balsamic vinaigrette) and a blueberry pie.

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