Focaccia Style Mini Pizzas

DSC_0112Dough
½ cup white flour (I use organic to avoid gmos)
1 package/ 1 tablespoon yeast
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup warm water (slightly warmer than body temperature)
2 1/2+ cups whole wheat flour (I use organic to avoid gmos)
Toppings can really be whatever you like. Some household favorites are- marinara sauce, fresh tomatoes; thinly sliced, onions; thinly sliced, peppers; cubed, mushrooms; sliced, broccoli; sliced, artichoke hearts; quartered, garlic; crushed, olive oil to drizzle, basil, oregano, thyme, salt, black pepper, parmesan/Pecorino cheese, mozzarella; fresh sliced or shredded, feta cheese; crumbled.

Preheat oven to 500ºF (the oven should be warmed for a long time) with a rack in the center of the oven. Mix together ½ cup flour, yeast, salt and olive oil then add the warm water. Mix with a wooden spoon or dough hook. Continue adding enough flour to make a firm dough that releases from the sides of the mixing bowl. If mixing by hand, get your hands in there and knead to form a ball. Cover dough and let rise until doubled (about 1 hour).

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Meanwhile, generously oil 4 pie plates/cake pans/cast iron skillets with extra virgin olive oil and prepare toppings. Today I used marinated sun dried tomatoes (that I prepared and had left over from another meal), sliced garden fresh zucchini, sliced yellow pepper, sliced onion, and grated Manchego (a Spanish sheep’s milk cheese).

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To marinate sun dried tomatoes: slice sundried tomatoes into strips, place in a heat resistant bowl, pour boiling water to 1 inch over the tomato tops and cover for ½-1 hour. Strain the liquid in a sieve (this can be reserved for making soup or simmering a legume or even rice). Return tomatoes to the bowl, add crushed garlic, dried basil, sea salt, fresh ground black pepper and mix. Pour into a glass jar add extra virgin olive oil to just cover the tomato mixture. Store in the refrigerator but remove prior to using as olive oil solidifies in the cold.

Once dough has doubled punch it down, knead it for 5 minutes by hand or 2 with a machine, divide into 4 sections and roll out on a floured board. Place dough into oiled pie plate/cake pans/cast iron skillets cover and let rise for ½ hour.

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Brush a generous amount of extra virgin olive oil on the dough and top with desired ingredients. Bake in the center of a preheated, 500 degree oven until the cheese is melted and the crust is golden, 15-20 minutes.

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Gluten and Dairy Free Option
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For a gluten and dairy free option- sauté the vegetables in olive oil, crack an egg on top and put a lid on to cook the egg white through. Scoop out the egg and vegetable on top of a bed of rice (I had some left over rice and peas), salt and pepper to taste and put a salad on the side. If only avoiding gluten, sprinkle on some of the cheese.
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