Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Pizza with Sundried Tomatoes, Goat Cheese, and Origanum Flowers
This delicious pizza is worth making, especially when your origanums are in bloom. If you don't have time to make the crust you can go ahead and use a pre-made pizza crust. This recipe is excerpted from Flowers in the Kitchen by Susan Belsinger, Interweave Press, 1991.
1 tablespoon active dry yeast
Pinch of sugar
¼ cup warm water
2 cups unbleached white flour
¼ cup rye flour
2/3 cup warm water
1 tablespoon olive oil
½ teaspoon salt
1 large clove garlic, very finely minced
1½ tablespoons olive oil
Salt
¾ cup sundried tomatoes, cut into ¼-inch slivers
1 medium onion, quartered lengthwise and sliced thinly
5½ ounces goat cheese, crumbled
1 tablespoon finely chopped Italian parsley
2 tablespoons marjoram or oregano blossoms
Olive oil for burnishing
To make the dough, dissolve the yeast and sugar in the ¼ cup warm water. Mix the flours in a bowl and make a well in the flour. When the yeast is foamy, add it to the well. Let the sponge rise about 5 minutes.
Gradually add the 2/3 cup water, adding 1 tablespoon olive oil and ½ teaspoon salt about half way through adding the water. Stir well with a wooden spoon, incorporating all of the flour; the dough will be a bit sticky though very lively.
Turn the dough onto a floured surface and knead for 10 minutes, adding a little more flour if necessary. Transfer the dough to a lightly oiled bowl, covered with a damp tea towel, and let rise for 1-1½ hours, until doubled in bulk. (Or the dough can be covered with plastic wrap and refrigerated overnight; allow the dough to come to room temperature before proceeding.) Punch the dough down and let it rest for 15 minutes before forming into pizza shapes.
Prepare the pizza toppings; mix the finely chopped garlic with the olive oil. Preheat a baker's tile or pizza stone in a 450-500°F oven for 20-30 minutes.
Divide the pizza dough into two equal parts. Form one piece of dough into a 9 or 10-inch round on a pizza paddle that has been lightly dusted with flour or cornmeal. (Be sure to flour the paddle or the pizza will stick.) Brush the top of the dough with half of the garlic in olive oil. Sprinkle lightly with salt. Spread half of the sundried tomatoes over the dough, and cover them with half of the onions.
Slide the pizza onto the baking stone and bake for about 5 minutes, until the crust is puffed around the edge and just starting to turn golden. Remove the pizza, using the paddle, and evenly spread half of the crumbled goat cheese over it. Return the pizza to the oven for about 3 minutes more, until the cheese begins to melt and the bottom crust is done.
Remove the pizza to a cutting board and sprinkle it with half of the parsley and half of the marjoram or oregano flowers. Brush the edges of the pizza crust lightly with olive oil. Cut into 8 pieces and serve hot. Repeat the procedure for the other pizza.
Makes two 9- or 10-inch pizzas
Recipe © Susan Belsinger. Reprinted with permission.
Next recipe: Meatless Meatloaf