Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.
Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.
These are all very rough estimations so please bear with me. I just eyeballed it for the most part. Bear in mind, this is not a conventional pizza. It was originally going to be caprese salad and focaccia like I posted a while back, and I figured “why not combine them?”
Dough:
2/3 cup warm water
1 tbsp sugar
2 1/2 tsp active dry yeast
1 1/2 cup bread flour
2 tbsp vital wheat gluten flour
1 tsp salt
2 tbsp olive oil
Whisk together the sugar, water, and yeast, and let sit for ten minutes or until the mixture doubles in volume. Stir in the remaining ingredients. Knead until smooth.
Crust seasoning:
2 tbsp olive oil
Garlic powder
Crushed red pepper
Dried rosemary
Dried parsley
Dried oregano
Salt
Combine these ingredients and coat a 12-inch baking pan with the oil/seasoning mixture. Lightly press the dough into the pan, flip the dough over so that both sides of the crust are seasoned, and then finish pressing the dough into the pan so that it covers the bottom. Cover the pan and set it aside to rise for at least an hour.
Caprese salad:
1 cup cherry tomatoes, quartered
1/2 cup fresh basil, coarsely chopped
2 tbsp red onion, very finely diced
8 oz package of mozzarella pearls
Combine and stir.
Bake the dough at 450° F for approximately 5 minutes or until the outer crust has set. Remove from the oven and use a slotted spoon to add the caprese salad mixture on top of the crust. Take care to drain excess moisture as you go. Bake for approximately 15 more minutes or until the cheese starts to brown. Cut and serve with a drizzle of balsamic vinegar.
THANK YOU! 🫡