Friday Night Pizza - Weekday Warrior to Weekend Goddess! - Page 2
In a measuring cup combine water, sugar, oil and yeast. Let sit for about 10 minutes. In the meantime measure the flour and salt and combine in a large mixing bowl. Create a small well in the middle of the flour and add the ingredients from the measuring cup. Use a fork to swirl and combine incorporating as much of the liquid into the flour as you. Turn out the dough on to a clean work surface , with well floured hands start to knead the dough together. Knead until you have a smooth dough - about ten minutes. Place in a bowl that has been wiped with olive oil and cover with plastic wrap. Let sit for about an hour.
Remove plastic wrap and punch the dough down. Divde dough into 2 portions. Roll dough on on to a work surface floured with the semolina and roll out into a 17 inch circle with a rolling pin, continuing to use semolina so the dough does not stick to the work surface of rolling pin. Place onto a 17 inch oiled pizza pan. Use the topping of your choice and bake in a 500 degree F oven for approximately 10 minutes until baked. The remaining portion of dough can be used immediately or keep in the refrigerator for up to two days. When ready to use remove from refrigerator and bring to room temperature before rolling out. You may also place in a plastic freezer bag and keep in the freezer for up to one month. Defrost on counter before rolling out.
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Pizza La Luna
Makes 8 slices
1 portion pizza dough
3 cooked chicken sausage broken in small pieces
6 slow slow roasted tomatoes
1/2 cup crumbled Soft Colombo Gorgonzola
1/2 cup shaved pecorino
1 tablespoon fresh rosemary leaves
1/4 cup caramelized onions
1 tablespoon olive oil plus to prep pan
Preheat oven to 500 degrees F. Spray pizza pan with olive oil. Roll out pizza dough into a 17 inch round to fit pizza pan and transfer dough to pan. Layer pizza with sausage, caramelized onions, gorgonzola, pecorino and rosemary. Drizzle very lightly with olive oil. Let rest 20 minutes. Place pizza in oven on center rack until the crust is crisp and brown on bottom and the cheese is melted on top, about 10 minutes. Cut pizza into 8 slices and serve.