Stranger Food Part 2

You may want to read Stranger Food Part 1 first...or not.

So, this weekend I went garage sale-ing.  As you may know, going to garage sales in itself is a bit scary. First, you have to get up REALLY early to get the "good stuff" and if you don't then you just get old home interiors big fork and spoon type stuff.  Then, you have to worry about the "regulars".  Regulars are the people who garage sale 3 weeks out of 4 and then sell the crap that they bought at their own garage sale as if it came out of their attic.  Well, this weekend I ran into some "regulars".                                     

Me:  La la la...ho hum.....what's on this

Regular: (in a German accent) "Come try zome fresh focaccia it just came out of zee oven"                 I look at my friend, we both pretend not to hear her...

Me:  ho hum la la la, how about this baby buggy from 1974, look at the orange flowers on the side

Regular:  "Zee focaccia is hot, voud you like to try zee dip, I'm selling zee dip"

Me:  "No, no, I'm all right" (I mean, it's frickin 7:30 in the morning, who eats stranger garage sale faccacia at 7:30 a.m......must get out, must go)

Regular:  "Common, try ze focaccia."

I notice my friend is starting to give...don't do it, don't do it!!!!! The pressure is getting to her! Damnit...now we have to eat poisoned focaccia and garlic dip....at 7:30 a.m.  Now, I'm not only a
garage-saler, I have garlic breath.  Back in the car....I stuff the remaining piece of focaccia into the side pocket and watch to see if it melts the plastic.  I feel sick to my stomach over eating stranger food again....at a garage sale.  Somehow this makes sale lobster seem like a good option.  WHY DO STRANGERS WANT TO FEED ME?  WHY WHY WHY????

On to the Recipe.... this is not exactly focaccia bread, but it is Italian, and well we are of German decent...so it sort of ties into our little story. -Robin

Classic Roma Tomato and Basil Pizza.

For the crust ( You can divide this into 4 or 6 for smaller pizzas...and this crust is great for freezing )

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water

1 teaspoon salt

2 tablespoons olive oil

3 1/3 cups all-purpose flour

In a large bowl dissolve yeast and brown sugar in water...let sit for 10 mins. Stir in salt and oil. Mix in  2 1/2 cups of the flour. Turn dough onto well floured surface and knead in more flour until the dough is no longer sticky. Place dough into a greased bowl and and cover with a cloth. Let rise for an hour or till doubled. Punch down dough and form a tight ball. Allow the dough to relax for a minute before rolling out.

Toppings

Roma Tomatos

fresh mozzarella cheese ( PLEASE do not ruin this pizza with that grated crap! You'll be sorry!)

basil

olive oil

fresh cracked black pepper

sea salt

Roll out your dough and dress lightly with olive oil, fresh cracked black pepper & sea salt. Thinly slice your Roma Tomatos and cover the crust. You can tear or chiffonade basil. For the cheese I'm not sure how much I used, but it was about half of 1 ball of fresh mozzarella ( fits in the palm of your hand...if you have small hands....if your a big strapping man you should probably double all ingredients and put some sort of meat product on this thing.)

Bake for 15-20 mins in a 425 preheated oven.

Comments

[MMM]

I'm not a fan of tomatos, although I love tomato based foods, but this looks like something I'd try!!

[Sindy]

and after you ROLLL your basil you can smoke it like a cigar...or after you "chiffonade" it you can roll it up in papers and SMOKE it! HEHEHE You know how much I love basil I will take it however I can get it ...lol. Anyway that looks YUMMMO! I amn not a big tomato eater either MMM but I have found that I love it on pizza but I cut it really really thin. Then they end up really sweet and concentrated like sun-dried tomatoes. Which oddly enough I LOVE ...but not as much as basil!!!