- 4
Ingredients
- 2 teaspoon sugar
- one package active dry east
- 2 tablespoons extra virgin olive oil plus more for brushing and drizzling
- 3 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 8 ounces fresh mozzarella sliced
- 1/2 cup sliced roasted peppers
- 4 ounces thinly sliced hot or sweet Capitola
- 1 cup micro greens peashoots other baby greens
- one half bunch fresh basil torn
- three vine ripened tomatoes grilled.
- 2 tablespoons olive oil
- one chopped garlic clove
- one medium red onion into eight wedges
Preparation
Step 1
Prepare the dough:
whisk 1 cup warm water about 105° and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy about 10 minutes. Stir in the olive of oil.
Whisk the flour and salt in a large bowl. Make a well in the center, pour in the East mixture and stir to make a shady deal. Turn out onto floured surface and knead until smooth and elastic, about five minutes, adding just enough flour to prevent it from sticking. Form into a ball, put a large oiled bowl and turn to coat with the oil. Turn seam side down, cover with plastic wrap and let rise at room temperature until doubled about one hour and 30 minutes.
Grill tomatoes and onions for about 10 minutes or until soft.
Crushed tomatoes garlic clove, 2 tablespoons olive oil and salt and pepper to make sauce.
Divide the dough in half and dust cedilla and work surface with flour. Roll each piece into a 7 x 12" rectangle, about 1/8 inch thick. Brush an inverted baking sheet with olive oil light both crust on it. But each piece by the corners away on the grill oil side down, cook until the dough puffs on the underside of Skipton marked about five minutes.
Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and topped with mozzarella. Arrange grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts about five more minutes.
Transfer pizzas to cutting board. Top with capicola, greens, basil and a drizzle of olive oil and salt.