Here’s Good Feeling by the Violent Femmes. I’ve been listening to them a lot lately…talk about a portal to the past!!
1 t yeast
1 t sugar
1/2 cup warm water
2 1/2 cups flour
1 t basil
1 t sage
1 t thyme
1 t oregano
1 t rosemary
1 t salt
1/3 cup olive oil
Combine the yeast, sugar and half a cup warm water in a small bowl, and leave in a warm place for about ten minutes to get foamy.
In a large bowl combine the flour, herbs, and salt. Make a well in the center and add the yeast mixture and the olive oil. Stir well, and add enough warm water to form a soft dough. You want it to be as wet as it can that you can still comfortably knead it. Knead for about 5 minutes until soft and elastic. Put about 1 tablespoon of olive oil in a large bowl. Roll the dough in this so that it’s evenly coated. Cover the bowl with a damp cloth and set aside for two to five hours, till it’s doubled in size.
about 1 pound small potatoes, peeled or scrubbed and chopped into 1 inch cubes
olive oil to coat
1 pint cherry tomatoes, different shapes and colors, halved
1/2 cup goat cheese
1/2 cup mozzarella, cut into small cubes
1/3 cup pine nuts
large handful fresh basil, cleaned and roughly chopped
Bring the potatoes to boil in a large pan of salted water. Boil for 5 to 10 minutes, until they’re soft but not falling apart. Drain completely, and toss in a bowl with enough olive oil to lightly coat (1 or 2 tablespoons).
Preheat the oven to 450. Lightly oil a pizza pan or large baking sheet. Spread the dough in the pan by squishing it with your palms, or rolling it with a small glass. Build up the edges to form a sort of crust. Bake for five or ten minutes till it just loses its shine. Sprinkle the cheeses over, and then the tomatoes and potatoes and then the pine nuts and half the basil.
Bake for 15 to 20 minutes until the crust is browned and puffy and the cheeses are melted and bubbly. Sprinkle the rest of the basil over, season with salt and pepper, and serve.