Saturday, October 15, 2005

Dinner 10/16

Semolina Pizza
(semolina dough, tomato sauce, onion, portobella mushroom, kalamata olives, jalapeno and soy cheese)

We're painting our kitchen for first time in almost 10 years, so everything is off the walls, and all the cooking utensils and plates are on the floor in the dining room. No small feat... ;)

So, for dinner, we needed something that could be cooked in one pan (the cast iron skillet) -- Semolina Pizza. The pizza dough is simple, and because of the lack of yeast, doesn't have to rise for hours -- this only takes 15 minutes. While it was resting, we fried up the veggies, and we heated up the last of the leftover tomato sauce, and then watched Napoleon Dynamite with the kids...

Semolina Pizza Dough

1 cup Semolina Flour
1 tsp. baking powder
1/2 tsp. salt
1 tbs. extra virgin olive oil
1/3 cup warm water

In a bowl, mix together dry ingredients, add the wet ingredients and work the mixture together until a ball forms, cover with plastic and let rest for 15 minutes.

Start to heat the cast iron skillet with canola oil. Divide the dough into four pieces and roll it out to about a 7" circle.

Place the dough in the skillet, and immediately start to add your toppings. With a spatula check the bottom of the pizza after a minute or so and adjust the heat if neccessary, it should be slightly bubbling on top and turning golden brown on the bottom.

You only cook the one side, so total cooking time will vary, but it usually averages around 3 minutes, depending on how hot your skillet is.

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