We tend to eat later at our house (8 o’clock is not unheard of) so leavened bits, like this broccoli & cheese pizza, pop up every once in a while.
This is made similarly to the focaccia dough but more flour and more kneading are added to this recipe. I also cut the flour with durum semolina which makes it extra tasty.
1 cup warm water
2 tbsp honey
1 tbsp dry active yeast
Melt those together in a large mixing bowl and let sit for 10 minutes.
1 1/2 cups all-purpose or whole wheat flour
1 cup fine durum semolina
1 tsp salt
2 tbsp olive oil
Thoroughly mix all of those ingredients in with the flour, yeast & honey mixture. Turn out onto a well-floured surface and knead for 10-15 minutes until you have a nice, soft, stretchy ball.
Let sit 45 minutes or until the ball has doubled in size. This is a good time to make your pizza sauce and get your toppings together.
Once the dough rises, punch it down and stretch the ball out over your cooking surface – it should be about 1/4 inch thick. Let it sit for 10 minutes before decorating.
I tend to prefer very basic and fresh flavours in a pizza. This one was super simple; sauce, feta, loads of broccoli (blanched in the nuker prior to adding to the pizza), provolone – in that order. Melty cheese always goes on top in my world. I also enjoy a bright, uncooked tomato sauce (when I use it – I have to admit that I’m a sucker for pesto). Here’s my recipe:
1 can diced tomatoes
4 cloves of garlic
1 tsp nutmeg
2 tsp oregano
2 tsp basil
2 tbsp parmesan or romano cheese
Drain and press the tomatoes through a colander until almost all of the liquid is gone. Toss these and the rest of the sauce ingredients into a food processor. Whiz until you’ve got a coarse mulch.