Introducing a new herb that many of you may not of have tried: I always enjoy experimenting with new things. Tarragon is one that a friend shared a few years back that is quite unique from other herbs. This is a very mature, unique taste, great for guests or little ones with a wide palette. It's worth your time!!
Tarragon Pizza Dough
Recipe By: Melanie Troxell
Serving Size: 12
Ingredients:
- 1 1/4 cup hot water
- 2 teaspoons yeast
- 2 Tablespoons sugar
- 2 cups whole wheat flour
- 1 1/2 cups unbleached wheat flour
- 2 tablespoons oil
- 1 tablespoon tarragon flakes
- 1 tablespoon parsley flakes
- 1 tablespoon chives
- 1-2 teaspoons salt
Directions:
Preheat oven to 350.
Mix the slightly hot water with yeast and sugar. Allow this to set for five or so minutes to ensure that the yeast is active. Allow dough to rise in a warm place for at least a half an hour, or up two hours.
Combine all ingredients and mix together very well. Knead for about two minutes or and dough is smooth and slightly rubbery. You may need to add a little bit of flour if it sticks to your hands too badly.
On a well floured surface, roll dough out, and press with fingers as necessary, until it is large enough for a 15 inch pizza stone or large cookie sheet. Spray the stone or cookie sheet with nonstick cooking spray. Make sure the bottom of the dough is well floured and place on baking surface.
Spread half of a small jar of pizza sauce evenly over the pizza dough. Then top with favorite toppings of your choice. In this picture, we used sautéed onions, chopped olives, sliced mushrooms, and a nondairy cheese. Place in oven and bake for 20 minutes, or until edges are golden brown.
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