According to legend, rosemary is good for improving the memory.
1 tablespoon honey
1 package dry yeast
1 cup warm water (105° to 115°)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
4 teaspoons olive oil, divided
Cooking spray
2 tablespoons yellow cornmeal
3/4 cup chopped onion
2 garlic cloves, minced
4 1/2 cups chopped plum tomato (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups chopped yellow tomato
2 cups (6 ounces) finely grated Asiago cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Dissolve honey and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
Yield: 2 pizzas, (4 servings per pizza) (serving size: 2 slices)
NUTRITION PER SERVING
CALORIES 336(24% from fat); FAT 9g (sat 4g,mono 3.4g,poly 0.8g); PROTEIN 14.4g; CHOLESTEROL 14mg; CALCIUM 281mg; SODIUM 576mg; FIBER 4.2g; IRON 3.7mg; CARBOHYDRATE 50.2g
Cooking Light, JUNE 1996
Place flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 teaspoon oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 1 additional minute.
Turn dough out onto a lightly floured surface, and knead 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on two 12-inch pizza pans or baking sheets that are each coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
Preheat oven to 450°.
Heat remaining 3 teaspoons oil in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Remove from heat; stir in plum tomato, 1/2 teaspoon salt, and pepper.
Spread plum tomato mixture evenly over prepared crusts, leaving a 1/2-inch border. Divide yellow tomato evenly between pizzas, and sprinkle each pizza with 1 cup cheese. Bake at 450° for 15 minutes. Remove pizzas to cutting boards; let stand 5 minutes. Sprinkle 1 tablespoon basil and 1 tablespoon oregano over each pizza. Cut each pizza into 8 slices.
