Herby Cheesy Pizza

I've been experi-menting a lot with pizza doughs lately. The mush-rooms at the Troy Farmer's Market have really been the inspiration. Sunday nights have become pizza night in our house, and each one has been a little different. This dough is a keeper, although the original recipe didn't have salt or pepper, which made it a bit blander than I would have liked.

Rosemary Parmesan Pizza Dough

1 tsp dry yeast
1 cup warm water
1/2 tsp honey
2 tablespoons virgin olive oil
2 cups flour
1 teaspoon chopped rosemary
1/4 cup grated parmesan
1 tsp salt
1/2 tsp pepper
optional: diced garlic, crushed red pepper

Stir together warm water and honey, add 1 tsp of yeast and let sit until frothy. In a mixer with a dough hook (or you can do this with your hands) mix together flour, olive oil, water/yeast mixture. add tosemary, cheese and seasonings. When all of the ingredients have come together to form a ball, knead for about 5 minutes. Place the dough ball in a greased bowl and cover with a clean dish towel until doubled. Form your crust, and freeze the leftover dough for the next time.

Top your pizza with whatever you like. We topped ours with some red sauce, mozzarella cheese, sliced mushrooms, garlic, leftover sausage, black olives, and some spinach from our garden. Enjoy!