Pizza with Sun-Dried Tomatoes, Goat Cheese, and Marjoram or Oregano Flowers
April, 2003

Makes 2 / Marjoram and oregano both belong to the genus Origanum; their flowers taste similar and can be used interchangeably. The flowers of both herbs, like their leaves, are spicy with a sweet perfume.

1 tablespoon active dry yeast
Pinch of sugar
1/4 cup warm water
2 cups unbleached white flour
1/4 cup rye flour
2/3 cup warm water
1 tablespoon olive oil
1/2 teaspoon salt
1 large clove garlic, minced
1-1/2 tablespoons olive oil
3/4 cup sun-dried tomatoes, packed in oil or reconstituted, cut into 1/4-inch slivers
1 medium onion, quartered lengthwise and sliced thinly
5-1/2 ounces goat cheese, crumbled
1 tablespoon finely chopped Italian parsley
2 tablespoons marjoram or oregano blossoms
Olive oil

1. To make dough, dissolve yeast and sugar in 1/4 cup warm water. Mix flours in a bowl and make a well in the center. When yeast is foamy, add to well and mix. Let rise about 5 minutes.
2. Gradually stir in 2/3 cup water, adding 1 tablespoon olive oil and 1/2 teaspoon salt after half the water is added. Stir well; dough will be a bit sticky.
3. Turn dough onto floured surface and knead for 10 minutes, adding a bit more flour if necessary. Transfer dough to a lightly oiled bowl, cover with a damp tea towel, and let rise for 1 - 1-1/2 hours, until doubled in bulk. (Or cover with plastic wrap and refrigerate overnight; allow to come to room temperature before proceeding.) Punch dough down and let it rest for 15 minutes.
4. Mix minced garlic and olive oil. Preheat pizza stone or baking pan for 20-30 minutes on oven set at 500°F.
5. Divide dough into two equal parts. Form each into a 9- or 10-inch round on a flat, moveable surface (such as a large, flat cutting board or pizza paddle) dusted with cornmeal. Brush top of dough with garlic-olive oil mixture. Sprinkle lightly with salt. Spread sun-dried tomatoes over dough and cover with onions.
6. Bake one at a time: Slide one pizza onto preheated baking stone or pan and bake for 5 minutes, until crust is puffed around the edge and just starting to turn golden. Remove and spread evenly with half the crumbled goat cheese. Return pizza to oven for 3 minutes, or until cheese begins to melt and bottom crust is done.
7. Remove pizza to cutting board and sprinkle with half the parsley and flowers. Brush edges lightly with olive oil. Repeat for second pizza.

Calories 195,Fat 6,Perfat 24,Cholesterol 5,Carbo 32,Protein 6,Fiber 3,Sodium 699