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Pizza
Fall
Rosario
by:
Sammie
May 6, 2010
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Serves
4
Ingredients
Crust
4
cups
Flour (I like King Arthur's)
1
teaspoon
Kosher salt
1
1
/
2
teaspoons
active yeast
1
cup
warm water
1
/
4
cup
olive oil
1
tablespoon
honey
Toppings
1
pound
Fresh mozzarella
1
bunch
Fresh Basil
2
ripe tomatoes
10
black olives
1
red onion
1
can crushed tomatoes
5
cloves garlic
5
anchovies (optional)
3
tablespoons
Balsamic vinegar reduction
Directions
Add yeast to warm water and allow to dissolve.
Mix dry ingredients together.
Make a well in the center of the flour and pour in the yeast mixture.
Mix together and add the honey and olive oil. Mix again.
Cover and allow to rise - 1-2 hours.
Beat down the dough and fold into itself for 10 minutes.
Allow yeast to rise again - 30 minutes.
Fold dough again for a few minutes and roll out dough. I prefer a thin crust for this pizza.
Place rolled dough onto your pizza stone and lightly spoon on some crushed tomato. Spreading around to about a 1/4 inch off the edge.
Add the sliced mozzarella, covering the base. Then add the tomato, garlic, olives and red onion on top. Lightly brush olive oil on the exposed crust.
Cook for 15 minutes at 400 degrees or until crust is brown and crisp.
Remove pizza and top with fresh basil and balsamic vinegar reduction. Anchovies are optional.
Tags:
Pizza
Italian
Cheese
Anchovy
Honey
Mozzarella
Vinegar
Spring
Summer
Fall
Winter
Vegetarian
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