The Villages - May 2008 - (Page 45)

by Samantha Koontz and Debra North Dough: 2 1/2 teaspoons active dry yeast 1 2/3 cups water 1 teaspoon sugar 4 cups bread ﬂour, plus more for kneading 1 envelope of savory herb with garlic soup mix 1 cup fresh grated Parmesan cheese 3 tablespoons extra-virgin olive oil, plus more for the pans and bowl In a small bowl, sprinkle the yeast over the water and stir in the sugar. Let the mixture stand until it bubbles, about 10 minutes. Place the ﬂour, soup mix and cheese in a large mixing bowl or food processor ﬁtted with a steel blade. Add the yeast mixture and oil and stir with a wooden spoon or process until the mixture forms a ball. If mixing by hand, turn the dough out onto a ﬂoured board and knead it until it is smooth and elastic, about ﬁve minutes. Oil the inside of a medium mixing bowl and turn the dough into the bowl, coating it with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm, dry spot until it is doubled in bulk, about 60-90 minutes. Preheat the grill on high. Coat two pizza pans with olive oil. Punch the dough down, cut it in half, and form it into two balls. Working on a ﬂoured counter, ﬂatten each piece of dough with a rolling pin, rolling it out into a 12-inch oblong. Place each dough round on the grill. Top the dough with your favorite toppings and bake the pizza until the crust is crispy, about 20-25 minutes. Tomato Basil Sauce: 1 (6 ounce) can tomato paste 6 ﬂuid ounces warm water (110º F) 3 tablespoons grated Parmesan cheese 1 teaspoon garlic, minced 3/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper salt to taste Combine all ingredients. Chicken: 4 whole chicken breasts 1/4 tablespoon garlic, minced 1/4 tablespoon oregano Salt and pepper to taste Coat chicken in seasonings, grill until juices run clear. Slice into half-inch strips. Dressing: 1 c. olive oil 1/4 c. apple cider vinegar 1 tsp. Italian seasoning 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tsp. grated cheese Mix all above ingredients well. Toppings: 1 head of sliced romaine lettuce 1/2 cup Parmesan cheese, grated Coat the sliced grilled chicken in Tomato Basil Sauce. Ladle remaining Tomato Basil Sauce on crust. Top with coated grilled chicken. Toss lettuce with dressing and place on top. Serve immediately. Garlic Parmesan MAGAZINE 45

Table of Contents Feed for the Digital Edition of The Villages - May 2008

The Villages - May 2008 Contents Latin Dancing Makes for Fun Fitness Making Graceful Moves in the Water Students Create Culinary Ecstasy in Pizzas Summer Plants and Flowers Brain Exercises Shopping & Dining Guide Retail Briefs Entertainment Briefs Major Events Snapshots

The Villages - May 2008

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