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Author Notes: The dough is a modified version of one that came out of Food Wine in June or July of 2012, the roasted romaine was something I tried at the Jolly Pumpkin in Ann Arbor, this combines those two ideas into something unique, enjoy. —Fat Tony
Serves 6 - 8
Triple Orange Pizza Dough
- 1 packet yeast
- 1/4 cup water @ 90f
- 1 tablespoon honey
- 2 1/2 cups AP Flour
- 1/2 cup Whole Wheat Flour
- 1/2 cup Bell's Oberon or other citrus-y beer
- 1 tablespoon Fustini's Blood Orange Olive Oil
- 1 zest from orange
- Combine yeast, water and honey in small bowl, set aside to proof Combine flour, beer, oil, zest in stand mixer w/ dough hook, add the yeast mixture Mix until smooth and elastic. Cover bowl, allow to rise until double in size 1 to 3 hours.
- Heat over to 400f, place rack on lowest setting Divide dough in half, roll out / toss and place on pizza stone or baking sheet Bake 10 - 12 minutes until firm, but not quite toasty
Romaine Pizza Topping
- 1 tablespoon Olive oil
- 2 cloves of garlic minced
- 1/4 cup onion, minced
- 28 ounces whole tomatoes, slice in 1/4 slabs, juices reserved
- 1 tablespoon fresh oregano, chopped fine
- 1 tablespoon fresh rosemary, chopped fine
- 1 red bell pepper, sliced into rings 1/4" thick
- 1 yellow bell pepper, sliced into rings 1/4" thick
- 8 cups romaine, sliced into 3/8" shreds
- 3 tablespoons olive oil
- Sherry Vinegar
- Add 1 Tablespoon of olive oil to a pan sauté onions and garlic until translucent. Add tomatoes, with juice, oregano and rosemary. Simmer for 20 - 30 minutes
- Slice peppers, grill or roast until tender. Toss, romaine in 3 tablespoons of olive oil
- Final Assembly Place about half of the tomato slices on the partially cooked pizza dough, but do not add any of the excess sauce. Add a layer of roasted peppers. Pile half of the romaine on top. Return to the 400F oven for 5 - 7 minutes, romaine will be tender Drizzle with sherry vinegar before serving