from The Eat-a-Bug Cookbook by David
George Gordon (Ten Speed Press)
1 teaspoon active dried years
1 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
2-1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 pound peeled tomatoes, sliced into 3/4-inch chunks
1 tablespoon tomato past
½ teaspoon sugar
½ teaspoon chopped fresh oregano
½ teaspoon chopped fresh basil
salt and pepper to taste
½ cup grated mozzarella cheese
6 marinated artichoke heartrs
8 sundried tomatoes in oil
8 subadult periodical cicadas, thawed frozen or freshly caught
1 teaspoon red pepper flakes
1. To make the dough, combine the yeast, sugar, and
1/4 cup water. Add this liquid, the olive oil, and remaining water
to the flour and cornmeal. Mix to a soft dough, then knead on a
lightly floured board until smooth and elastic, about 10 minutes.
2. Place dough in a greased bowl and cover with a cloth or plastic
wrap. Let rise for 45 minutes or until doubled in size.
3. While waiting for the dough to rise, begin making the tomato
sauce. Heat the olive oil in a medium saucepan. Add onion and garlic,
and cook until soft.
4. Stir in tomatoes, tomato paste, sugar, oregano, and basil. Season
with salt and pepper. Cover the saucepan and simmer for 30- minutes,
stirring occasionally. Remove from flame.
5. Punch down the risen dough and knead briefly. Place in the center
of an oiled 12-inch pizza pan. Press outward, using the knuckles,
until dough is evenly spread, filling the pan. Pinch a lip around
the edge to contain the sauce. Bruch the dough with olive oil.
6. Preheat oven to 425
7. Spoon tomato sauce over the dough. Spread mozzarella cheese uniformly
over the sauce.
8. Drain the sundried tomatoes, reserving the oil. Coarsely chop
them and the ar4tichoke hearts, artfully arranging the two items
over the cheese.
9. Top with fresh or thawed frozen cicadas.
10. Sprinkle the completed pie with 1 or 2 tablespoons of the reserved
oil. Bake for 15 to 20 minutes, until the cheese has melted and
dough is crisp and golden. Dust with red peper flakes and serve.
11. Wait 13 to 17 years and repeat this entire sequence.
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