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rye pizza with roasted red peppers, garlic, and indian-spiced mustard green tomato sauce

October 30, 2010

rye crust:

Dissolve the yeast (2 packages or 4 Tbs fresh yeast) in 1/2 cup of warm water and stir in the light brown sugar. Set this mixture aside and let it stand for at least 5 minutes.

Meanwhile, sift 2c rye flour and 2 cups white flour into a large mixing bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil and 1 cup of warm water. Add the yeast mixture, mixing the dough with your hands. Place flour on the kneading surface and lift the dough onto it. Knead for 8 to 10 minutes.

Place the dough in a clean bowl that has been brushed with oil. Brush the top of the dough with oil. Put a clean cloth over the bowl and put it in a warm, draft-free place for 1 1/2 hours.

to top the dough, i tore a few big mustard green leaves into pieces and added them to tomato puree seasoned with cumin, coriander, fresh parsley, and pepper and simmered for five minutes. i topped both pizzas with this sauce, added roasted red peppers and garlic, and topped one pizza with fresh mushrooms and the other with swiss cheese.

i baked them at 500 until the crusts were browned.

 

i thought they were decent, but my housemates LOVED it.

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