Natural Magick: Herb and Tomato Pizza

This was taken out of the book “The Complete Idiot’s Guide to Natural Magick” by Miria Liguana and Nina Metzner. If you like this recipe, please buy the book.

A lot of foods honor the God, but for something different, try a fresh herb-and-tomato pizza using some of the flavors sacred to the Sun. Making your own wholegrain crust ensure that it will be fresh and healthful. This recipe makes four thin-crust-8- to 10-inch pizzas.

For the pizza crust:

  • 1/4 ounces (2 tsp) dry yeast
  • 1 1/3 cups lukewarm water
  • 1/4 cups whole-wheat flour
  • 3 1/2 cups all-purpose flour
  • 2 tsps salt
  • 2 tsps sugar
  • 2 tsps olive oil

Mix the dry yeast with 1/3 cup of warm water and set aside. In a large bowl, combine the whole-wheat flour, 1/2 cup of the all-purpose flour, salt, and sugar. Add the dissolved yeast and the remaining 1 cup water. Beat with an electric mixer on high for2 or 3 minutes. With the mixer on low speed, gradually add in the olive oil and beat until blended. With a large spoon, stir in enoguh of the remaining flour to create a soft dough that holds together and pulls away from the sides of the bowl. It will be sticky!

Turn out the dough onto a well-floured surface, and knead until smooth and elastic, adding more flour as needed. However, do not add more than the total 3 1/2 cups called for. Too much flour creates a heavy, chewy dough rather than the crisp pizza crust you’re trying to attain.

Place the dough in a large, lightly greased bowl, cover with a damp cloth, and place in a warm spot to rise. Let it rise until doubled in bulk, about two hours.

To roll out the dough, separate into four equal pieces. Cover your fingers with flour, and then place a ball on a generously floured work surface. Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough with your hands. When the dough has doubled in width, use a floured rolling pin to roll out the dough until it is very thin. The outer border should be slightly thicker than the center. Transfer the dough to your pizza pan or cookie sheet. The dough may not be perfectly round. Don’t worry about it — some famous chefs agree, “Never trust a perfectly round pizza.” If any holes appeared, just pinch them closed. Repeat with the remaining balls.

To assemble the pizza:

For a lighter alternative to the usual sauce-and-cheese pizza, slice one ripe tomato into very thin slices and lay the rounds on top of the crust. Chop 1/8 cup each fresh rosemary, basil,  and lemon thyme, and sprinkle them evenly over your tomatoes.

You may, of course, use dried herbs in place of fresh and substitute any combination of herbs that strikes your fancy. Sprinkle on a few sesame seeds and cracked black pepper to taste.

Bake in a 425F oven until the crust is lightly browned — 12 to 15 minutes.

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