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Author Notes: The two things I love most with goat cheese is red peppadew peppers and caramelized onion. I thought up this pizze one night, and figure I'd give it a go. It's a must try for those of you who love a savory pizze with a nice crisp, thin crust. Pizza does not get more rustic than this recipe, so bon appetit! —fraîchement
Serves 1 pizze
- 1/2 cup All-purpose, unbleached flour
- 1 1/3 cups King Arthur bread flour
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/8 teaspoon active-dry yeast
- 1 pinch salt
- 1 teaspoon honey
Marinara and Pizze Toppings
- 4 pieces canned plum tomatoes, diced
- 2 pieces clove garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- 1 pinch red pepper flakes
- 1/4 cup chicken, lightly pulled
- 1/2 cup fresh mozzarella, lightly pulled
- 5 tablespoons caramelized red onion
- 5 pieces marinated red peppadew peppers, roughly chopped
- For the dough, combine all the ingredients into a large glass mixing bowl. Transfer the dough onto a well-floured work surface, and knead for two minutes. The dough should still be slightly tacky, but not sticky. Coat the dough with olive oil and let rise for 4 hours.
- An hour before you are ready to bake the pizza, add one large red onion (sliced) into a medium heated pan coated with olive oil. Add a pinch of salt, and reduce the heat to low after 10 minutes. Cover and let cook for another 40 minutes, or until the onion is brown and drastically reduced in size. For the marinara, simply heat olive oil on low and the tomatoes, garlic, salt, and red pepper flakes. Cook for 6 minutes.
- Preheat the oven to 500ºF.
- Once the dough is done rising, transfer it onto a well floured surface. Cover a rolling pin in flour and roll out well over 14 inches each way. You should have stretched the dough to roughly 16 inches in all directions, but this is an imperfect rustic pizza, so I’d say that as long as you have enough to elapse around the edges of your pizza pan, you’re doing a swell job. Add the marinara.
- Add the mozzarella, chicken, red peppadew peppers, goat cheese, and caramelized onion.
- Gently, but not perfectly, place the edges over the pizza. Be sure that you cover all the space of the pizza pan— you don’t want to end up with a smaller pizza.
- Most of my edges were actually rolled out to about 18-19 inches, which I am quite happy with. This pizza is similar to what some call a “rustic tart pizza,” but I sort of just think of this as a pizza with a delicious crust— no need to throw the word tart around. Bake for 8-10 minutes, or until the edges of the pizza are golden brown.
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