Favourite Spanish foods are known to include smoky sausages, olives and the freshest of ingredients.
|1 cup||(250 mL) Warm water|
|2 tsp||(10 mL) Honey|
|2 tsp||(10 mL) Dry active yeast|
|3 cups||(750 mL) Flour|
|.5 tsp||(2 mL) Salt|
|3 tbsp||(45 mL) Olive oil|
|1 tbsp||(15 mL) Cornmeal|
|.33 cup||(80 mL) Pizza sauce|
|2 cups||(500 mL) Grated Mozzarella cheese|
|1 Pkg||Jalapeno Grill'ems|
|.5||Onion, thinly sliced|
|1 cup||(250 mL) Black olives, pitted, halved|
|1 cup||(250 mL) Finely grated Manchego or|
|Fresh basil leaves|
COMBINE warm water, honey and yeast in a small bowl. Allow mixture to sit for about 10 minutes until frothy.
COMBINE flour and salt in a large bowl. Pour yeast mixture into flour and add olive oil. Stir to combine. Turn dough out of bowl onto a lightly floured surface. Knead for 5-10 minutes. Dough will be smooth in appearance. Lightly oil the bowl and set dough into it. Cover with plastic wrap so that no air can reach the surface of the dough. Allow to proof in a warm place until the dough has doubled in size (about 1-1 ½ hours).
REMOVE dough from bowl onto a lightly floured surface and divide the dough into 6 balls (about 4 oz (100 g) each). Place in a lightly oiled shallow pan. Cover with plastic wrap and allow to proof for 20-30 minutes in a warm place.
PREHEAT oven to 450°F (220°C).
ROLL out dough balls on a lightly floured surface to 1/8” (3 mm) thickness. Place each pizza on a parchment lined baking sheet, sprinkled with cornmeal.
SPREAD a heaping tablespoon of pizza sauce over each pizza crust. Divide Mozzarella between pizzas and top with sausage, onions, tomatoes, olives and Manchego cheese.
BAKE in preheated oven for 10-12 minutes or until crust is crisp and golden brown. Garnish with basil leaves before serving.
Extra dough can be frozen in a re-sealable plastic freezer bag after rolling into balls.
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