Sun-Dried Tomato and Marinated Mozzarella Pizza

I suppose one can't be in love with a cheese, but, within the normal bounds of human sanity, I am quite fond of this mozzarella...

Hand braided, marinated in olive oil, herbs, and sun-dried tomatoes, this glorious luxury is usually a bit outside the boundaries of our everyday food budget, but as my parents live out of town they are incredibly sweet about pampering us with treats when they come to visit, and on their most recent visit, they graced us with this gorgeous, creamy cheese heaven!

Of course, we felt this mozzarella deserved a special dish in its honor. Perhaps... a gourmet pizza... with the exotic scents of cumin and paprika...

We often have company over for dinner on Friday nights, but on the weeks when it's just the two of us we've become increasingly fond of "going out to dinner at home." I set the table as grandly as though we were having guests, dim the lights, ignite candles ablaze, and we prepare a special supper together. Personally, I think our dinners out at home are even more fun than a trip to a restaurant! Such as last night, when we discovered the romance of pizza by candlelight...

Sun-Dried Tomato and Marinated Mozzarella Pizza

1 1/2 cups warm water
2 T honey
1 packet quick-rise yeast
1/2 tsp salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

1/2 cup minced onion
3 cloves garlic, minced
1 T olive oil
1 cup tomato puree
1 bay leaf

8 oz marinated mozzarella cheese, thinly sliced
1/4 cup minced oil-packed sun-dried tomatoes, drained and patted dry.

1 tsp oregano
1/2 tsp cumin
1/2 tsp paprika

~ In a large bowl, dissolve the honey in the warm water, then sprinkle the yeast on top and allow it to sit until it foams (around 5 minutes).
~ Stir in the salt, 1 cup of the whole wheat flour, and all the all-purpose flour until just combined.
~ Add the remaining 1 cup whole wheat flour, and knead until elastic and smooth - the dough will still be sticky, though.
~ Coat a large glass bowl with cooking spray, turn the dough into the bowl, and roll it around a few times to coat it with the cooking spray. Cover the bowl with plastic wrap, and set the dough somewhere warm to rise until doubled in size, for about an hour to an hour and a half.
~While the dough is rising, you can make the tomato sauce: In a skillet over medium-high heat, saute the onion and garlic in the olive oil until the onion is limp and translucent. Reduce the heat to low, stir in the tomato puree and the bay leaf, and allow the sauce to simmer until the dough has finished rising. Season the sauce with salt and pepper, remove the bay leaf, and set aside.
~ Stir together the oregano, cumin, and paprika in a small bowl, and set aside.
~ Once the dough has risen, preheat the oven to 475 degrees F. Coat a baking sheet or pizza stone with cooking spray.
~ Punch the dough down, turn the dough onto the baking sheet or pizza stone, and gently stretch the dough with your fingers to the desired thickness and circular or rectangular shape.
~ Spread the desired amount of tomato sauce, depending on how much sauce you like on your pizza, on top of the dough, leaving a 1/2" boundary around the edge of the dough.
~ Even distribute the mozzarella slices on top of the sauce.
~ Scatter on the sun-dried tomatoes.
~ Sprinkle everything with the oregano spice mixture.
~ Bake the pizza for approx. 14 minutes - until the crust is lightly browned. Serve nice and warm!

On the blog this time last year... Sweet and Sour Chicken or Tofu!