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--Pizza Recipes
55 minutes preparation plus rising and cooling, 25 – 30 minutes baking
2 packages active dry yeast
2 teaspoons granulated sugar
2/3-cup warm water (105° - 115°F)
½ cup (1 stick) butter, melted and cooled
¼ cup olive oil
4 large eggs, lightly beaten
1 teaspoon salt
4 – 4 ½ cups all-purpose flour
Topping
5 tablespoons olive oil
8 ripe plum tomatoes, peeled, seeded, and coarsely chopped
2 large cloves garlic, chopped
3 medium onions, chopped
¼ cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried rosemary
½ medium red bell pepper, cored, seeded, and cut into thin strips
½ medium green bell pepper, cored, seeded, and cut into thin strips
19 whole pitted black olives
In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 50 to 10 minutes. Stir melted butter, oil, eggs, and salt in yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour. To prepare topping, in a skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and garlic; cook, stirring frequently, until thickened, 10 minutes. In another skillet, heat 3 tablespoons oil. Add onions; cook, stirring frequently, until softened, 15 minutes. Remove from heat; cool. Grease a 15 x 10-inch jelly-roll pan. On a floured surface, punch down dough. Using a floured rolling pin, roll dough into a large rectangle. Transfer to prepared pan. Cover again; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 375°F. Sprinkle dough evenly with cheese. Spread onions over cheese. Spread tomato mixture over onions. Sprinkle with basil and rosemary. Arrange pepper strips over top in lattice pattern. Place olives between pepper strips. Bake pizza until crust is golden, 25 to 30 minutes. Drizzle with remaining oil. Transfer pan to a wire rack to cool slightly.
Makes 6 serving
Baking Tips
A classic pissaladière is often topped with anchovies. Substitute them for peppers, if desired.
From Great American Home Baking
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