Back to Pizza!

On occasion we eat at a wonderful little restaurant that serves only Spanish tapas (small plates) dining. Those delicious small bites, served on milky white plates, leave you only longing for more, so more you order! Such a variety of textures and flavors, mixed with the most heavenly smells, satisfies what seems to be insatiable hunger. But you don't stop there, for you must sample just one more delectable bite! 

You're probably wondering by now what this has to do with pizza. Well, a while back, my son gave me an amazing little cookbook called Tapas, a Metro Book publication, and I have cooked just about everything in it! And, there just happens to be a delicious recipe for Garlic Pizza Wedges which I will now share with you.

This is a very good pizza dough recipe and easy to make. I cut the pizza into strips here, but you don't have to, and I served it with a chick-pea dip similar to hummus.

1 C. warm water
1 t. sugar
1 pkg. active dry yeast
2 1/2 C. all-purpose flour
1 t. salt
1 T. olive oil
2 cloves garlic, crushed
2 T. grated Parmesan cheese
Combine the water, sugar and yeast in glass measuring cup. Stand in warm place about 10 minutes or until frothy. Sift flour and salt into large bowl. Add yeast mixture; mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled large bowl; cover. Stand in warm place about 1 hour or until dough is doubled in size. Preheat oven to 425 degrees. Coat two pizza trays or baking sheets with olive oil. Divide dough in half. Roll each portion into a 12-inch round; place on trays. Brush pizza bases with combined oil and garlic; sprinkle with cheese. Bake pizzas about 20 minutes or until browned and crisp. Cut each pizza into 16 wedges.

And now I'm off to find Lou Malnati's Chicago-style deep-dish pizza! Wish me luck... if I happen to find it, I'll let you know!