Shiitake + Rosemary Pizza
Original + Asian Apricot
Mix 2 teaspoons of Little Creek Original with 2 cups of shredded mozzarella cheese. Add to pizza dough.
Preheat oven to 400 degrees F (230 degrees C). In a medium bowl, dissolve .25 quarts of active dry yeast and 1 tsp of white sugar in warm water. Let stand until creamy texture, approx. 10 minutes.
Stir in 2 1/2 cups of bread flour, 1 tsp of salt and 2 tbsp of Little Creek Original. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and kneed or roll into a round shape. Transfer crust to a lightly greased pizza pan or baker's peel. Spread with desired toppings (we used 2 cups of shredded organic mozzarella with shiitake mushrooms and rosemary).
Optional: drizzle Asian Apricot dressing over pizza for a little extra flavour!
Preheat oven to 400 degrees F (230 degrees C). In a medium bowl, dissolve .25 quarts of active dry yeast and 1 tsp of white sugar in warm water. Let stand until creamy texture, approx. 10 minutes.
Stir in 2 1/2 cups of bread flour, 1 tsp of salt and 2 tbsp of Little Creek Original. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and kneed or roll into a round shape. Transfer crust to a lightly greased pizza pan or baker's peel. Spread with desired toppings (we used 2 cups of shredded organic mozzarella with shiitake mushrooms and rosemary).
Optional: drizzle Asian Apricot dressing over pizza for a little extra flavour!
Photo and recipe by Kate Metzner