Dolores School Garden provides earth-to-plate experience

Dolores School Garden provides earth-to-plate experience

Kelli Meeker, an AmeriCorps member, worked in the Dolores School garden in 2014. Homemade pizza with garden veggie toppings is a favorite lunch among the Dolores students and AmeriCorps volunteers who work in the school garden.
Garden Pizza Dough

This recipe comes from the MSTFP cookbook (available from the Mancos Conservation District at 605 Bauer Ave.) Dolores students use the traditional wood-burning horno oven to make their personal pizzas. However, it can be recreated at home using a food processor and a regular oven. This recipe makes one pound of dough. Prep time is 1.5 hours; cook time 15 minutes.INGREDIENTS1 C whole wheat flour1 C all-purpose flour1 package quick-rising yeast (2 ¼ tsp.)1 tsp. salt½ tsp. sugar¾ C hot water (120-130 degrees)1 Tbsp. olive oilDIRECTIONSCombine the flours, yeast, salt, and sugar in a food processor and pulse to mix.
Combine hot water and oil. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems too dry, add 1 -2 Tbsp. warm water; if it seems too sticky, add 1-2 Tbsp. flour.
Continue running the food processor for one more minute to knead the dough.
Transfer the dough to a lightly floured surface and cover it with plastic wrap that has been sprayed with cooking oil, sprayed-side down over the dough. Let the dough rise for one hour.
Punch down the dough and let it rest for 10-15 minutes more before rolling out.
Shape the dough into softball-sized balls.
Flatten each ball into a circle about 10-13 inches in diameter using either your hands or a rolling pin.
Place a pizza stone or inverted baking sheet on the lowest oven rack of a preheated 450 degree oven.
Top each pizza as desired, beginning with sauce, then cheese (preferably mozzarella), then veggies, a dusting of grated Parmesan or Romano cheese, and finally a drizzle of olive oil over the entire top.
Bake until the bottom is crisp and golden, about 10-14 minutes.

Dolores School Garden provides earth-to-plate experience

Kelli Meeker, an AmeriCorps member, worked in the Dolores School garden in 2014. Homemade pizza with garden veggie toppings is a favorite lunch among the Dolores students and AmeriCorps volunteers who work in the school garden.