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Thread: Pizzelle

  1. #1
    Administrator Chef's Avatar
    Join Date
    May 2007
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    5 tablespoons warm milk
    1/4 teaspoon Fleischmann's Traditional Active Dry Yeast
    1 cup bread or all-purpose flour
    4 cloves garlic, minced
    3 tablespoons olive oil
    1 28-ounce can plum tomatoes
    1 tablespoon sugar
    1/2 teaspoon salt
    3 cups sunflower oil (24 fluid ounces)
    6 fresh basil leaves
    Servings: 4
    1. Measure warm milk (115F) in large bowl. Sprinkle in yeast; stir until dissolved. Stir in enough flour to make stiff dough. Knead on floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.

    2. In medium saucepan, stir and cook garlic in olive oil over medium heat until lightly browned. Add tomatoes, sugar and salt; stir and cook until tomatoes are softened and liquid has evaporated. Set aside.

    3. Punch dough down; roll to 1-inch thick rope; cut into 1-inch pieces. Roll each to 6-inch circle.

    4. Heat oil in cast iron skillet; fry pizzas over medium heat, turning once, until puffy and light brown. Remove from skillet; drain on paper towels. Place on serving platter. Add basil leaves to reserved tomato sauce. Serve sauce on the side as a dip. Garnish with basil sprigs.

    Servings: 4
    Last edited by Cookie; February 16th, 2008 at 01:27 AM.

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