Ingredients:
2 cups bread flour, divided
1 teaspoon sugar
2 (1/4 ounce) package dry yeast ( about 4 1/2 teaspoons)
2 cups warm water, divided ( 100A?, to 110A?,)
2 1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
cooking spray
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon hot paprika
3/4 teaspoon fresh coarse ground black pepper, divided
1 teaspoon olive oil
1 cup finely chopped onions
1/2 teaspoon salt
5 garlic cloves, minced
1 bay leaves
1 (28 ounce) cans diced tomatoes, undrained
10 ounces thinly sliced kasseri cheese
3 tablespoons minced fresh parsley
Directions:
To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.
Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85?), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.
To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.
Preheat oven to 450F.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.
Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450F for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.
Servings: 8
Time preparation: 45 min.
Time total: 45 min.