Prep: 40 mins
Cooking: 40-50 mins
Other: 1 1/2-2 1/2 hrs for kneading and rising dough
Total: About 3-4 hrs
1 1/2 lb Potato Pizza Dough (or other raw pizza dough)
4 T. (tablespoons) extra-virgin olive oil
1 T. minced fresh rosemary
1 T. minced fresh marjoram
1 T. minced fresh chives
1 T. minced fresh basil
1 T. chopped yellow onion
1 tsp. (teaspoon) minced garlic
salt and freshly ground pepper
Make the pizza dough (or buy pre-made raw dough). Shape into 1 large or 12 small appetizer sized pizzas and let rise again for about 20 minutes, as directed in dough recipe. Preheat oven to 450 degrees F. If using a baking stone or tiles, place in the oven now.
On a lightly floured board, knead 2 tablespoons of the oil and the rosemary into the already made dough for 1 or 2 minutes. (hmmm seems out of order if already shaped into pizza for previous rising)
Sprinkle the pizza dough evenly with all remaining herbs and the onion and garlic. Drizzle the remaining oil over the top. Season to taste with salt and pepper. Transfer to the oven and bake for 10 minutes. Reduce the oven temperature to 400 degrees F. and bake until the crust is golden, about 10 minutes. Serve immediately.
Serves 4 as a main course, 6 as an appetizer.
(I didn’t have marjoram or chives and I added marinated artichoke hearts – loved it!)
I found this recipe on my first recipe software in 1996, Willliams-Sonoma Guide to Good Cooking by Broderbund Software, Inc. & Weldon Owen, Inc.