Make Ahead

Triple Orange Romaine Pizza

January 13, 2015
0 Stars
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
  • 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
In This Recipe
  1. Triple Orange Pizza Dough
  2. 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.
  3. 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
  1. Romaine Pizza Topping
  2. 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
  3. Slice peppers, grill or roast until tender. Toss, romaine in 3 tablespoons of olive oil
  4. 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

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