Joined: 07 Jul 2006
Location: Space Coast, Florida
|Posted: Wed Dec 11, 2013 3:48 pm Post subject: Pizza Caprese with Garlic Focaccia Crust
|We both LOVED this pizza!
*Cut the recipe in half, dough in bread machine. Brushed olive oil on the dough after rising in pan for 1 hour. Butter, garlic powder, garlic salt and parsley for crust. More fresh basil on top after baking. Used Parmesan instead of Asiago.
Baked at 450° for 17 to 18 min. I'd like to bake on the pizza stone next go, this just worked out better for me that night.
Pizza Caprese with Garlic Focaccia Crust
For the Crust:
2 packages active dry yeast
2 c warm water
6 c flour, divided
1/2 c olive oil
1/4 c chopped fresh rosemary
3 tsp salt
8 cloves chopped garlic
Fresh Basil, sliced thin
1 1/2 cups cherry or grape tomatoes, halved
Combine yeast and water; let stand 5 minutes. Whisk in the olive oil and salt. Stir 4 c flour, garlic, and rosemary in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes. Dough will be spongy.
Sprinkle remaining 2 c flour onto a flat surface. Turn dough out onto floured surface, and knead until flour flour is incorporated into dough. Knead until smooth and elastic, about 5 minutes.
Preheat oven to 550 degrees F with a pizza stone on a rack in the top 1/2 of the oven. Return to the bowl, cover, and let rise in a warm place for 35 minutes.
Divide dough into quarters. On a floured surface (I like to use a pizza peel or a sheet of parchment so I can easily transfer the pizza to the stone in the oven). Roll each portion out into rounds just under 1/2 an inch thick. Using fingertips dimple the dough all over.
Brush each crust with 1 tablespoon olive oil all over. Grate 2 tablespoons of asiago on each pizza. Top with a handful of sliced fresh basil and halved cherry or grape tomatoes. Top with chunks of fresh mozzarella.
Transfer pizza to the pizza stone in the oven. Bake at 550 degrees F for 9-12 minutes. Serve immediately.
Note: If you don't intend to use the full amount of dough, divide it after the second rise and place the extra in a gallon sized zip top bag in the refrigerator. Use the dough within 48 hours. Punch it down and proceed with forming the crust rounds.
Source - Good Life Eats