The days are passing into an autumn chill. There is much work to be done to prepare us for autumn, yet we want to linger in the warmth of the sun; just one more minute. The sun sets more quickly as we settle into the comfort of the chill called fall. There is much to look forward to and much to pine for yet we know the best is yet to come.
2 ½ cups flour
2¾ tsp. baking powder
¾ tsp. salt
3 tbs. olive oil
½ cup water
½ cup milk
Combine the flour, baking powder and salt. Make a well add the water and olive oil. Stir with a fork. Make another well and slowly add the milk; stirring with a fork. If dough is too dry add a touch more water. Try to get it just right. Form into ball.
Dust a little flour on a clean surface and knead the dough for 3-4 minutes. Dough should feel soft and springy.
Gently roll out the dough.
For the Sauce:
3 long hot Italian peppers – remove seeds and slice
3 red bell peppers – sliced
4 cloves of garlic – chopped
1 sweet onion – sliced
2 cups dried apricots – chopped
28 oz. can of crushed tomatoes
¼ cup red wine
½ cup fresh basil – chopped
½ tsp. red pepper flakes
1 tsp. salt
1 tsp. dried oregano
2 tablespoons olive oil
Heat a cast iron frying pan with the olive oil. Add the sliced peppers, onions, garlic and apricots. Sauté until the onions are clear and the peppers become slightly charred and soften.
Add the crushed tomatoes, wine and seasonings. Simmer the sauce on low while preparing the dough.
For the pizza:
8 oz. shredded mozzarella or your favorite shredded cheese
Romano or Parmesan cheese – for grating
Dust the pizza pan with cornmeal. Roll out the dough to loosely fit the pizza pan.
Top with the sauce, shredded cheese, grated cheese and a tablespoon or two of olive oil.
Preheat Oven 375 degrees:
Bake the pizza until it is golden and beautiful; about 20-25 minutes.
Enjoy with Love,