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
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Ingredients
- 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
Directions
- Triple Orange Pizza Dough
-
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
-
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
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