Triple Orange Romaine Pizza

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
  

1. 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.
2. 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
  

1. 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
2. Slice peppers, grill or roast until tender. Toss, romaine in 3 tablespoons of olive oil
3. 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