Recipes From California

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California Pizza
From: robert@nope.UCSD.EDU (Robert Serocki)

Dough:

1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil

Pesto:

1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese

1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water
1/2 pound garlic and fennel sausage or sweet Italian
sausage
3 ounces goat cheese
10 ounces Mozzarella cheese, coarsely grated
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal

Prepare dough: Dissolve yeast in water and set aside. Mix
flour, salt, and sugar in a bowl. Make a "well" in the
center, pour in yeast solution and olive oil. Blend in
the flour using a fork, working towards the outside of the well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place  until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor.
Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side.

Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir
frequently until peppers are soft. Drain and set aside. Brown  sausage, breaking into pieces as it cooks. Drain off excess fat.  Chop coarsely and set aside.

Preheat overn to 400 degrees. Spread remaining olive oil evently over a 12--inch pizza pan. Sprinkle with
cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with finertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and
cheese is bubbly..

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California Cole Slaw
A sweet summer slaw filled with fresh vegetables. It
   tastes better the second day after the vegetables
have soaked    in the marinade. Pr
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1 small head cabbage, shredded
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small carrot, shredded
1/2 cup cider vinegar
3 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground
   black pepper
1/2 cup vegetable oil


Directions
1 In a large salad bowl, place the cabbage, onion, green   bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the  bowl with  the vegetables. Toss the mixture until the vegetables  are fully coated with the marinade.