Saucy Pizza

We love pizza. Doug is all about the sauce and I am typically all about vegetables as toppings. I ran across this recipe in the essential mediterranean cookbook.

Dough:

7 ounces white bread flour
3/4 ounces dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
3 fluid ounces milk
1/3 cup warm water

Place flour, sugar, yeast and salt in a large bowl. In a second bowl, stir olive oil with the milk, then add warm water, and add this combination to the first bowl. Stir with a wooden spoon.

Place dough on a lightly floured towel or board. Knead five minutes or until soft. Lightly oil a bowl, add your dough and coat dough. Set bowl in a warm place for an hour or until dough has doubled in size.

Preheat your oven to 415 degrees C.

Saucy Tomato Sauce

1 tablespoon olive oil
1 clove crushed garlic or liberal sprinkling of garlic powder
1 can tomato sauce (I use Contadina sauce because it contains no MSG. Huzzah!)
1 bay leaf
thyme
basil
oregano
black pepper

Heat the olive oil and garlic in a small saucepan over medium heat for thirty seconds. Add the remaining ingredients, stir until bubbling, then reduce heat to simmer, cover and let sit for 20-25 minutes, stirring occasionally, until mixture thickens. Cool, remove bay leaf, set pan aside.

When the dough has risen, place it again on your floured work surface. Knead for five minutes. Shape it into a ball and roll it out to an eleven to twelve inch diameter circle. Oil a pizza tray the size of your dough. Sprinkle corn meal on the tray to prevent the crust from sticking/burning. Place dough on top. Oil it with olive oil. Pour sauce atop dough, leaving a three inch border around the edges.

Bake for fifteen minutes.

Yield: 8 goodly sized triangles
Serves: Guess that depends on how hungry you are and whether you're willing to share. I can put away four pieces of this pie when I am really hungry.