No more fake cheese

After making two more block cheese recipes from the Uncheese book and having them both turn out pretty inedible I have decided that there is no room in my life for fake block-style cheese. I've had much better luck with cheesy dips and sauces, and from now on I swear I will never make another solid fake cheese.

I nearly ruined a perfectly tasty pizza tonight with the "provolone" I made a few days ago. Luckily it never melted so I scraped it off. It even smelled awful!

So make this pizza, but skip the fake cheese. It doesn't need it anyway.

Broccoli, Kalamata, & Almond Pizza

First the pizza dough:

I use a recipe off of Allrecipes that I love. It's technically a recipe for foccaccia but it works fine for pizza dough.

Ingredients:

2 3/4 cups all-purpose flour (I use spelt sometimes, whole wheat sometimes)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick circle. Add toppings.

Bake in preheated oven for 15 minutes, or until golden brown.

Toppings:

small handful chopped almonds

1 to 1 1/2 cups chopped broccoli

15 oz. can diced tomatoes, well drained

small handful diced kalamata olives

minced garlic