2.75 cups flour
.5 cup semolina flour
2 teaspoons sugar
one teaspoon salt
1.5 cups very warm water: all into the bread machine on ‘pizza dough’, with
2 teaspoons yeast in the yeast compartment
That’s the dough – take half of it for one pizza, and roll it out on a pizza board covered in semolina flour.
Spread two spoons of pesto onto it, add too much chopped onion, a handful of baby spinach (wilt it in the microwave if it doesn’t behave itself), sprinkle most generously with grated parmesan and a handful of walnuts.
Bake at high heat about twenty minutes. The spinach is crisp, almost like seaweed.
My biggest failure is getting the pizza from the paddle to the pizza stone sizzling in the oven. Next time I’m using Silpat.
Will, this is for you!