lunedì 26 settembre 2011
PIZZA WITH MOZZARELLA, SUNDRIED TOMATOES AND OLIVES.
Pizza dish - Vegetarian
1 3/4 cups 00 flour
3/4 cups water
1 tsp sugar
1 1/2 dry active yeast
Extra virgin olive oil
24 oz chopped or strained Italian San Marzano
1/2 cup sundried tomatoes packed in extra virgin olive oil, julienned
10 oz mozzarella
1/2 cup dried Italian black olives, remove pits and cut in half
Put yeast and sugar in a small bowl with 1/4 cup of warm water (don't exceed 110 degrees), mix and set aside for about 10 minutes: when the content is doubled, your yeast is active.
In a larger bowl, combine flour and salt and mix. Add the yeast mixture and the remaining warm water and knead, on a lightly floured surface, until you obtain a smooth dough; if dough is "sticky", dust your hands and the working surface with flour.
Place the dough in a clean bowl, cover with a towel and set aside for at least 1 hour, until it doubles in volume. During wintertime it might take longer, during summertime less.
Preheat oven to 450.
Divide dough into 4 "balls", roll them out in 2 discs and arrange on a pizza baking dish.
Lightly spread dough with your crushed or strained tomatoes and bake for 5 minutes; remove from oven, add all other ingredients and drizzle with extra virgin olive oil.
Bake for 10 more minutes.
Serve immediately, decorated with chopped basil, if you like.
This recipe makes 2 individual pizze.
- You can also make 1 single pizza, to be divided between the "eaters".