I know tonight, homes all over the country will be ordering pizza, but I didn't feel like being around crowds or in traffic. If you're the same way, try this recipe...I know you'll love it.
3 T olive oil
3/4 cup warm water
1 1/2 cups bread flour
2 1/4 tsp. instand or rapid rise yeast
1 tsp. sugar
3/4 tsp salt
For the dough, coat a rimmed baking sheet with 2 T olive oil and set aside. Combine water and remaining 1 T olive oil in a 1 cup measuring cup. Using a stand mixer with a dough hook, mix flour, yeast, sugar and salt and mix on low until combined. With the mixer running, add the water mixture and mix until dough comes together, about 1 minute. Increase speed to medium low and mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.
Transfer dough to the oiled baking sheet and turn to coat. Use your hands to stretch the dough to a 10" x 6" rectangle.
For the Topping:
1 28 oz. can diced tomatoes
1 T olive oil
2 cloves of garlic, minced
1 tsp. dried oregano
1/4 tsp. salt
8 ounces of mozzarella, shredded, about 2 cups
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh basil (in season) or 1 tsp. dried
Drain the tomatoes in a colander. In a bowl, add the tomatoes and the remaining ingredients, except for the fresh Basil (if using dried, you can add now).
Tomorrow is Thanksgiving and once more, I take an account of all my blessings. I think this will always be one of my favorite holidays because I was in the kitchen with my mom. Happy Thanksgiving, y'all!