add to shopping list Ingredients

1 1/2 cup all-purpose flour (the higher the gluten content the better)
1 cup whole wheat flour
1 packet active dry yeast (1/4 oz)
1/4 tsp. Kosher Salt
1 cup warm water
1/2 to 1 tbs. extra virgin olive oil
cornmeal for sprinkling
dash of sugar (for proofing yeast)
2-4 Ripe Tomatoes
2-3 cups mozzarella cheese (either sliced or shredded)
handful fresh basil (soaked in olive oil and chopped)
handful fresh spinach leaves, optional (soaked in olive oil)

Preparation

In large bowl, mix warm water with a dash of sugar and 1 cup of the all-purpose flour. Sprinkle packet of yeast onto mixture and set aside in warm, draft free area. Allow yeast to proof for 10 minutes or until mixture is foamy.

Add rest of flour, salt, olive oil and combine with mixer fitted with dough hook.
Knead with dough hook for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

Cover with plastic wrap and let rest for 20-30 minutes.

Lightly grease a 12 inch pizza pan. Sprinkle pan with a little bit of cornmeal.

Divide dough in half. Form it into a boule (or round ball shape) then pat down into a disk. Roll with a rolling pin into a round shape just larger than your pizza pan. Place on a pizza pan and pat it with your fingers until it stretches over the whole pan. Trim edges to pan.

If desired, pre-bake at 425°F for 3-5 minutes. Remove from oven and prick dough with fork all over to prevent bubbling of dough during baking.

Sprinkle with mozzarella cheese and chopped basil. Arrange spinach leaves (if using) and then the tomatoes.

Bake at 425 F for 10-20 minutes or until bubbly and hot. Remove from oven and immediately sprinkle with a bit of shredded mozzarella. Allow to melt slightly then cut and serve.

Remaining dough can be frozen for future use in plastic wrap. Allow to thaw completely before using.

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Reviews

5/16/10

Theresa111 says:

This is very attractive and I especially like the tomato rounds and the leaves of the herb.

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