1 Medium Tomato—150 grams
|Crude Fiber||1 Grams|
|Vitamin A||20%||Vitamin B6||8%|
|Vitamin C||40%||Folic Acid||4%|
|Calcium . . . . . *|
|* Contains less than 2% of the U.S. RDA.|
Yield: One 16-inch pizza
Dissolve yeast and sugar in water. Proof 5 minutes.
Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment.
Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic.
Place dough in a greased bowl. Cover with plastic an let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust.
Pinch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using
Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for 1-2 hours.
Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 Tablespoons olive oil.
Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese.
Bake at 500 degrees F in a pizza oven for 10 minutes, or until crust is golden brown.
Remove from oven and sprinkle with mint and arugula.
Cut into desired number of slices and serve at once.
Provided by California Tomato Board
This page originally published as a FoodDay article in 1997.
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This page modified March 2007
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