Recipe By : Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
2 cups warm water
4 Tablespoons yeast
2 Tablespoons sugar
2 Tablespoons white flour
4 cups white and whole wheat flour
------------ -----------------
4 tablespoons dijon mustard
1/2 teaspoon soup stock -- use from beans
3 cloves garlic
2 potatoes cut in thin slices potato white or red
1/4 cup garbanzo beans -- mashed slightly
1/2 teaspoon red pepper flakes -- or to taste
1 teaspoon corn meal
Proof yeast until bubbles form on bowl (about 10 minutes) add half
the flour and stir until you arm falls off. Add the rest of the
flour and 1 teaspoon of salt one cup at a time, kneading until it no
longer sticks to your hands. Cover in a floured bowl and let rise
until almost doubled in bulk (about 1 hour in a warm kitchen).
Preheat Oven to 450 degrees, put pizza stone in.
Heat stock in skillet, add garlic and potato: saute until potato is
translucent (but still crisp) and garlic is brown, about 6 minutes.
Add beans and red pepper flakes: cook 1 minute.
Roll out pizza dough good and thin on a cutting board or device used
for delivery to oven, liberally sprinkle with polenta or corn meal.
Spread with mustard, arrange potato mixture on top, sprinkle with
cheese if desired.
Put quickly in oven, bake until crust is brown and vegetables are
hot, about 8-10 minutes. Cut and serve.
