|1 tsp||(5 mL) Dry active yeast|
|1 tsp||(5 mL) Honey|
|3/4 cup||(150 mL) Warm water|
|1 2/3 cup||(400 mL) All purpose flour|
|1 tsp||(5 mL) Kosher salt|
|1/2 cup||(125 mL) Pitted, chopped Kalamata olives|
|1/2 cup||(125 mL) Chopped red pepper|
|1/4 cup||(60 mL) Chopped green pepper|
|1/2 cup||(125 mL) Diced Schneiders® European Style Pepperettes|
|1/4 cup||(60 mL) Caramelized onions|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1 tbsp||(15 mL) Olive oil|
SPRINKLE yeast over honey and warm water in a large bowl. Let stand for 3 minutes until foamy. Add flour and salt. Mix together using your hands until the dough just comes together. Add olives, pepper, pepperettes and onions. Combine well by kneading into the dough. The dough will be tacky, add a bit more flour if needed. Cover the surface with plastic wrap and let rise for about 1 hour. Refrigerate for an additional hour.
REMOVE dough from the refrigerator and transfer to a lightly floured piece of parchment or waxed paper. Using a lightly floured rolling pin, roll the dough to an 11x15” (27x37 cm) rectangle. Sprinkle with cheese. Using the parchment paper, fold in half along the long side. Seal the edges together so the cheese is not exposed. Let stand for 20-25 minutes.
PREHEAT oven to 450°F (230°C). Place bread on a parchment paper lined baking sheet or pizza stone and bake for 23 minutes. Remove from the oven and brush with olive oil. Return to the oven for another 5 minutes or until golden brown. Cool on a wire rack before serving.
Great lunchbox idea. Simply wrap in foil and serve with a thermos of tomato soup.
Choose any of your favourite pizza toppings and substitute as you choose. If using a topping that will render fat, microwave for a minute or two to prevent the fat from rendering into the dough.
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