Here’s a delicious variation on the classic pizza, featuring artichoke hearts, olives, and thinly sliced onions.
Recipe from: https://www.rusticocooking.com/campania.htm
Makes four 11-inch pizzas
For the dough:
- 3 and 1/4 cups bread flour, plus extra for the counter
- 1 teaspoon instant yeast
- 1 tablespoon fine sea salt
- extra-virgin olive oil for greasing the bowl
For the topping:
- 4 teaspoons extra-virgin olive oil
- 1 cup canned chopped Italian plum tomatoes (preferably San Marzano)
- 1/2 teaspoon fine sea salt
- 3/4 pound fresh Mozzarella, grated
- 12 marinated artichoke hearts, drained and thinly sliced
- 1 small yellow onion, thinly sliced
- 16 pitted black olives
- 12 basil leaves, slivered
Make the dough: Mix the flour, yeast, and salt in a food processor.
With the motor running, add enough warm (110Â°F) water (about 1 and 1/4 cups) to make a soft dough that rides the blade.
Process for 45 seconds.
Add a little water if the dough is dry or a little flour if it is sticky.
Lightly oil a bowl, place the dough in it, shape into a ball and wrap.
Let rise at room temperature until doubled, about 1 hour.
(Or allow to rise in the refrigerator until doubled, about 4 hours; when you are ready to shape the dough, return it to room temperature before cutting it and shaping it.)
Meanwhile, preheat the oven with a baking stone in it to 550Â°F.
Cut the dough into 4 pieces. Shape into 4 balls on a lightly floured counter.
Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier).
Using a rolling pin (or your hands for a lighter texture), roll into 10-inch circles; the edges should be slightly higher than the center.
Top the pizza: Place 1 circle on a generously floured baking peel.
Working quickly from this point forward so the dough does not stick to the baking peel (if it sticks you will have a lot of trouble transfering it to the baking stone) rub with 1 teaspoon of the olive oil.
Spoon on 1/4 cup of the tomatoes and spread gently with the back of a spoon (pressing will make the dough stick to the peel).
Season with a pinch the salt.
Top with one quarter of the Mozzarella, one quarter of the artichokes, one quarter of the onion, one quarter of the olives, and one quarter of the slivered basil.
Stretch into an 11-inch circle with your hands, being careful not to tear the dough as you do so.
Transfer the pizza directly to the baking stone and bake in the preheated oven for 6 to 7 minutes, or until the crust is crisp and the Mozzarella is bubbling.
Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven
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