Green and red tomato pizza with grilled peppers and goat cheese
Suggested material offered in store
For an 18’’ x 13’’ pizza
12g beer yeast
1/2 tsp sugar
150ml (3/4 cup) lukewarm water
1 1/4 cup flour
35g (1/4 cup) semolina
1/2 tsp salt
2 San Marzano or Romanello red tomatoes. (Peduncles removed and empty inside. diced with our OXO vegetables chopper.)
2 green tomatoes. (Peduncles removed and empty inside. diced with our OXO vegetables chopper.)
2 grilled red peppers cut in strips. (Grill the peppers in the oven at « broil », until the skin is black. Chill the peppers in a saran-wrap covered bowl. Remove the skin and the seeds, cut in strips.)
¼ cup black olives cut in rings.
1 room temperature goat cheese tube.
¼ cup grated parmesan.
Hot spiced olive oil.
Stefano Faita’s tomato-basil sauce. (Can be bought at IGA)
Heat your oven at 500°F.
In a big mixing bowl, mix the yeast, the sugar and water. Mix well so that everything is dissolved. In another bowl, mix the flour, semolina and salt.
Pour the liquid mixture in the dry mixture.
Form a dough ball and knead for 5 to 7 minutes, until the dough is smooth and doesn’t stick. (maybe you will have to add a little bit of flour.)
In a lukewarm place, let the dough rest for 30 to 40 minutes in a big bown covered by a saran wrap. After that resting time, the dough should have doubled in size.
Spread on an 18’’x13’’ pizza pan full of holes.
Spread a little bit of spiced olive oil on the dough.
Spread ¼ of the tomato-basil sauce can.
Put and spread the peppers.
Put and spread the tomatoes.
Put and spread the black olives.
Scatter the goat cheese on the pizza.
Put the basil leaves.
Finish by scattering the parmesan.
Bake for 15 minutes on the lower grill.
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