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Title: Bucci's Insalata Pizza
Categories: Pizza
Yield: 8 Servings
| 2 1/2 | ts | Active dry yeast |
| 1 | Sugar | |
| 1 | c | Warm water |
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt -TOPPINGS-- |
| 6 | md | Roma tomatoes; sliced |
| 3 | tb | Olive oil |
| 1 | tb | Balsamic vinegar |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | Garlic; roasted and chopped | |
| 1/2 | c | Goat cheese |
| 1 | tb | Chopped fresh mint |
| 1/2 | c | Chopped arugula |
To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl.Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
To Complete the pizza (meanwhile plus 20 minutes) Meanwhile, marinate tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once. - - - - - - - ~ - - - - - - - - - -
NOTES : This recipe found on the web at http://www.tomato.org (July 1996) Contributor: California Tomato Commission (July 1996) Preparation Time: 2:20
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