Sourdough-Crust Pizza, Sourdough Focaccia

This recipe for a vegetarian three-cheese pizza calls for 3/4 cup of the sourdough starter. Use the rest for the Sourdough Focaccia.

TWO SOURDOUGH-CRUST PIZZAS

Dough:

3/4 cup sourdough starter

2-1/2 to 3 cups all-purpose flour

1 tablespoon sugar

1 envelope dry yeast (developed for Fleischmann's RapidRise)

2 teaspoons salt

3/4 cup water

2 tablespoons vegetable oil

Toppings:

1 (6-ounce) can tomato paste

1/2 cup water

1/4 cup vegetable oil

1 teaspoon crushed dried oregano

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup sliced fresh mushrooms

2/3 cup sliced green pepper

1/4 cup grated Romano cheese

1/4 cup grated Parmesan cheese

2-1/2 cups shredded mozzarella cheese

Yield: Two (12-inch) pizzas

Stir sourdough starter before measuring out 3/4 cup. Bring the 3/4 cup portion to room temperature.

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (120-130 degrees). Gradually add water mixture and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile, combine tomato paste, water, vegetable oil, oregano, salt and pepper. Stir well.

Divide dough in half. Roll each half to a 12-inch circle. Place on greased pizza pans, form a standing rim by pinching the edge of the dough. Prick with fork; let rest 10 minutes. Have oven heating to 450 degrees. Par-bake both crusts at 450 for 7 minutes. Remove from pans; place pizza shells on wire racks. Spread tomato mixture evenly on each pizza crust. Sprinkle with mushrooms, green pepper and cheeses. (If desired, use mixed colors of bell peppers and sliced sweet onions; omit mushrooms. Saute vegetables to slightly tenderize before topping pizzas.)

Bake on wire rack at 450 degrees for 10 minutes. Serve warm.

- Fleischmann's

SOURDOUGH FOCACCIA (FLATBREAD)

1 cup sourdough starter

2 cups all-purpose flour, divided use

1 envelope dry yeast (developed for Fleischmann's RapidRise)

1 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 cup water

4 tablespoons olive oil, divided use

Coarse salt

Sliced olives, drained

Finely diced fresh mushrooms, optional

Yield: One (9x13-inch) flatbread

Stir sourdough starter before measuring out 1 cup. Bring that 1-cup portion to room temperature.

In a large bowl, combine 2/3 cup flour, undissolved yeast, salt, basil and oregano. Heat water and 2 tablespoons of the olive oil until very warm (120-130 degrees). Gradually add water mixture and starter to the flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to a 13x9-inch rectangle. Press evenly into a greased 13x9-inch baking pan. Cover; let rise in a warm, draft-free place until almost doubled in size, about 30 minutes. With handle of a spoon, make an indentation in dough at 1-1/2-inch intervals. Brush dough with olive oil and sprinkle lightly with coarse salt. Sprinkle with olives and mushrooms.

Bake at 400 degrees for 30 minutes. Serve warm.