Bucci's insalata pizza

8 Servings

Ingredients

Quantity Ingredient
2½ teaspoon Active dry yeast
1 pinch Sugar
1 cup Warm water
2½ cup All-purpose flour
½ teaspoon Salt
6 mediums Roma tomatoes; sliced
3 tablespoons Olive oil
1 tablespoon Balsamic vinegar
¼ teaspoon Salt
¼ teaspoon Black pepper
1 Head garlic; roasted and chopped
½ cup Goat cheese
1 tablespoon Chopped fresh mint
½ cup Chopped arugula

Directions

TOPPINGS

To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl.

Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl.Cover with plastic and let rise 1-½ hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.

To Complete the pizza (meanwhile plus 20 minutes): Meanwhile, marinate tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2 hours.

Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once.

This recipe found on the web at (July 1996) NOTES : Cal 241⅗ Total Fat 8.3g Sat Fat 2.5g Carb 34.7g Fib 1.3g Pro 7.4g Sod 235mf CFF 30.7%

Recipe by: California Tomato Commission (July 1996) Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 09, 1998

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