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Categories: Bakery, Italian, Breads, Lunch, Vegetarian



Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam. In a mixing bowl, combine the flours & salt. Add 2 tb of olive oil& knead into a ball. Continue to knead until the dough is elastic. Place dough in an oiled bowl & loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12" round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal & slide dough on to it. Pinch up the edges & brush with olive oil. While the dough is rising, toss the garlic with a little olive oil, salt & pepper. Spread them on a cookie sheet & roast in an oven preheated to 350F, until they are soft: about 45 minutes. Cool, remove skins & slice. Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes. Sprinkle over the dough with the garlic cloves & thyme. Bake in a 375F oven for 15 to 20 minutes. Brother Ron Pickarski, "Friendly Foods"