{
    "title": "radicchio_feta_and_olive_pizzas",
    "id": "f32bb63869",
    "table": [
        {
            "instructions": "in a large bowl stir together water and yeast",
            "input": "(water; yeast)",
            "actions": "stir",
            "output": "(stirred_water; yeast)"
        },
        {
            "instructions": "stir in flour and salt",
            "input": "NA",
            "actions": "stir",
            "output": "NA"
        },
        {
            "instructions": "blend until mixture forms a dough , adding additional tablespoon , water if too dry .",
            "input": "(stirred_water; yeast)",
            "actions": "blend",
            "output": "incorporated_dry_ingredients"
        },
        {
            "instructions": "on a lightly floured surface knead dough about 10 minutes , or until smooth and elastic .",
            "input": "incorporated_dry_ingredients",
            "actions": "knead",
            "output": "blended_dough"
        },
        {
            "instructions": "in bowl of mixer make dough as described above .",
            "input": "blended_dough",
            "actions": "make",
            "output": "kneaded_dough"
        },
        {
            "instructions": "put dough in a very lightly oiled deep bowl , turning to coat ,",
            "input": "kneaded_dough",
            "actions": "put",
            "output": "dough_in_mixer"
        },
        {
            "instructions": "punch down dough",
            "input": "dough_in_mixe",
            "actions": "punch",
            "output": "oiled_dough_in_bowl"
        },
        {
            "instructions": "divide into 4 equal pieces .",
            "input": "oiled_dough_in_bowl",
            "actions": "divide",
            "output": "punched_down_dough"
        },
        {
            "instructions": "if dough is frozen , thaw overnight in refrigerator before using .",
            "input": "punched_down_dough",
            "actions": "thaw",
            "output": "divided_dough"
        },
        {
            "instructions": "preheat oven to 500f .",
            "input": "NA",
            "actions": "preheat",
            "output": "thawed_dough"
        },
        {
            "instructions": "roll out 1 piece of dough into a 12 by 6 inch oval",
            "input": "thawed_dough",
            "actions": "roll",
            "output": "rolled_dough_oval"
        },
        {
            "instructions": "transfer to a baking sheet .",
            "input": "rolled_dough_oval",
            "actions": "transfer",
            "output": "rolled_dough_oval"
        },
        {
            "instructions": "in a large saucepan simmer wine , radicchio , onion , and salt to taste over moderate heat until almost all liquid is evaporated , 3 to 5 minutes .",
            "input": "(wine; radicchio; onion; salt)",
            "actions": "simmer",
            "output": "simmered_wine_radicchio_onion_mixture"
        },
        {
            "instructions": "spoon mixture evenly over dough ovals , leaving a 12 inch border around edge of each pizza ,",
            "input": "(wine_radicchio_onion_mixture; dough)",
            "actions": "spoon",
            "output": "wine_radicchio_onion_mixture_spooned over pizza dough"
        },
        {
            "instructions": "sprinkle with olives , feta , and cumin_seed .",
            "input": "(wine_radicchio_onion_mixture_spooned over pizza dough; olives; feta; cumin_seed)",
            "actions": "sprinkle",
            "output": "pizza_sprinkled_with_olives, feta and cumin_seed"
        },
        {
            "instructions": "bake pizzas in lower and middle thirds of oven 15 minutes , or until crusts are crisp and pale golden .",
            "input": "pizza_sprinkled_with_olives, feta and cumin_seed",
            "actions": "bake",
            "output": "baked_radicchio, feta and olive pizzas"
        }
    ],
    "ingredients": [
        {
            "text": "4 teaspoons yellow cornmeal"
        },
        {
            "text": "1/4 cup dry red wine"
        },
        {
            "text": "2 large heads radicchio about 1 1/4 pounds), cores discarded, cut into 1/2-inch-thick slices"
        },
        {
            "text": "1 large onion (about 3/4 pound), sliced thin"
        },
        {
            "text": "16 Kalamata or other brine-cured black olives pitted and cut into strips"
        },
        {
            "text": "2 ounces feta, crumbled (about 1/2 cup)"
        },
        {
            "text": "1 teaspoon cumin seeds"
        },
        {
            "text": "3/4 cup warm water (110-115F.) plus additional tablespoon if necessary"
        },
        {
            "text": "a 1/4-ounce package (2 1/2 teaspoons) active dry yeast"
        },
        {
            "text": "2 cups all-purpose flour"
        },
        {
            "text": "1 1/2 teaspoons salt"
        }
    ],
    "recipe": [
        {
            "text": "In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes."
        },
        {
            "text": "Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry."
        },
        {
            "text": "On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic."
        },
        {
            "text": "(Alternatively, dough may be made in a standing electric mixer."
        },
        {
            "text": "In bowl of mixer make dough as described above."
        },
        {
            "text": "With dough hook knead dough about 5 minutes, or until smooth and elastic.)"
        },
        {
            "text": "Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk."
        },
        {
            "text": "Punch down dough and divide into 4 equal pieces."
        },
        {
            "text": "Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks."
        },
        {
            "text": "If dough is frozen,thaw overnight in refrigerator before using."
        },
        {
            "text": "Makes enough dough for four 12- by 6-inch oval pizzas."
        },
        {
            "text": "Preheat oven to 500F."
        },
        {
            "text": "On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet."
        },
        {
            "text": "Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets."
        },
        {
            "text": "In a large saucepan simmer wine, radicchio, onion, and salt to taste over moderate heat until almost all liquid is evaporated, 3 to 5 minutes."
        },
        {
            "text": "Spoon mixture evenly over dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with olives, feta, and cumin seeds."
        },
        {
            "text": "Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden."
        }
    ]
}