rosemary herb pizza crust lives on

So you all know that my  first homemade pizza dough was consumed by Henry.   Erika and I added so much garlic to the crust that Henry’s breath still smells bad!  However, being the determined cooks that we are we made a second crust.  And it turned out beautifully.  Not only did the crust rock, but we layered goat cheese, potatoes, butternut squash, bacon, shallots sautéed in maple syrup, and parmesan cheese.  It was out of this world.  And now I am hooked on homemade dough.  (of course kept up high on a shelf while it is rising!)  I am so happy Erika was in the kitchen.  Sometimes it helps having two people tackle something new and scary (like pizza dough!)  However, after making the dough, I feel totally ridiculous for how intimidated I was.  Homemade pizza dough is a piece of cake.  If I can do it, anyone can!  So here is the recipe for rosemary herb pizza crust.:

1. 1 T pure maple syrup

2. 1 1/2 C. Hot water

3. 1/4 ounce baking yeast

4. 2 C whole wheat pastry flour

5. 1 1/2 C whole wheat flour

6.. 1 1/4 tsp basil

7. 1 14 tsp sea salt

pinch of oregano, rosemary, and garlic.  Lots of garlic!

8. 2 T olive oil

Place syrup and water in a bowl, pour in yeast (don’t stir!) and let sit for 5 min.  Stir in remaining ingredients.  Knead dough on a floured surface for 5-10 minutes.  Should be sticky!  Allow dough to rise in a warm spot, covered for 45 minutes- 1 hour.  Cut dough in 1/2 for two pizzas.  Preheat oven to 400 and bake.  (we added goat cheese, potatoes, butternut squash, bacon, parm, and shallots.)  Bake for 10-15 minutes.  Enjoy!