Pizza is an all seasons treat. Below are some Spring topping ideas. Look for more topping suggestions in coming months. Send us your favorite seasonal topping so we can share it with others.

Makes one 14" deep dish pizza or two 10" deep dish pizzas.

Pizza Crust

1 1/3 cups warm water	¼ ounce package dry yeast
3 cups durum flour	¾ cup semolina flour or cornmeal
1 teaspoon salt	1/3 cup olive oil

Combine yeast and warm water. Let sit several minutes to soften, then stir to dissolve. Mix the durum flour, semolina or cornmeal, and salt together. Add to the dissolved yeast and water. Transfer to a greased bowl, cover, and leave to double (about ½ to 1 hour) in a warm spot. Punch down dough and use at once or refridgerate to store for up to 24 hours (if storing, will need to punch down dough occassionally).

Tomato Sauce

2 cups diced onions	2 Tablespoons olive oil
1 Tablespoon minced garlic	1¾ pounds fresh chopped tomatoes or
1 28 ounce can whole tomatoes	1 teaspoon basil
½ teaspoon oregano	1 teaspoon salt
½ teaspoon pepper	½ teaspoon Tabasco
¼ teaspoon fennel seeds	¼ teaspoon thyme

Slowly saute the onions in the oil until brown (about 20 minutes). Add the garlic and saute for 2-3 minutes. Add the basil, oregano, salt, pepper, fennel seeds, thyme and stir for 1 minute. Add the Tabasco and tomatoes and simmer uncovered until very thick.

Topping
1¼ pounds mozzarella grated or other favorite cheese
Favorite toppings of your choice
In the Spring: Top with tomato sauce, 4 cups arugula, ¼ pound prosciutto, 1 clove fresh garlic minced, and fresh ground pepper to taste. Or skip the tomato sauce and drizzle olive oil over crust and top with 1½ cups Spinach and ¾ cup Feta cheese

Preheat oven to 400. Lightly oil a 14" x 2" deep dish pizza pan (or baking pan) and dust with cornmeal. Put the dough in the pan and stretch it so it fills the pan and is slightly thicker around the edges. Sprinkle 2/3 of the cheese on the crust, follow with the sauce and toppings. Bake for 20 minutes. Sprinkle with the rest of the cheese and bake until cheese has melted (about 5 more minutes). Let cool several minutes and serve.

For two 10" flat pizzas, press the dough into two 10" pizza or tart pans. Top with half the sauce, toppings, and cheese for each pizza.