Monday, September 19, 2016

988. Overnight Slab Pizza

Using the overnight artisan bread recipe as the base for this pizza, no kneading is needed at all. The proved dough is slowly shaped into a giant 45cm*30cm rectangle, before being topped with a garlicky tomato sauce, bungles of grated cheese, and bounties of chopped fresh vegetables.
The baked pizza is then cut into squares to serve. I like to replace on cup of the white flour with one cup wholemeal flour, because it tastes better and coincidentally is that much healthier.


Overnight bread base:
3 cups  flour
1 3/4 tsp salt
1/2 tsp instant yeast
1 1/2 cups water

2 (400g each) cans tomato, crushed
1/3 cup olive oil
2 cloves garlic, grated
2 tsp dried basil or oregano
1 tsp salt
1/4 cup olive oil, extra
2 cups grated mozzarella
1 large green capsicum, diced
1 onion, diced
1 cups fresh tomato, diced
1 cup sliced olives


For the crust: Mix all of the ingredients together in a large bowl. Cover with plastic wrap and let set at room temperature overnight or at least 8-10 hours.
When ready to prepare pizza: Preheat oven to 500F or as hot as your oven can get. Coat a large baking sheet with 1/3 cup olive oil. Scrape the dough from the bowl into the baking sheet and gently press the dough toward the edges and corners of the pan. Let the dough rest until it can be eased into the corners. Cover with plastic wrap and set aside. Dough can set for at least 2 hours before topping.
For the sauce: Crush tomatoes with your hands into a bowl. Add minced garlic, salt, basil or oregano, and olive oil. Stir.
To assemble: First, spread mozzarella cheese on the dough. Second, carefully spoon sauce over top of the cheese. Third, add capsicum, onion, fresh tomato, and olives. Place in preheated oven on the lowest rack and bake for 20-25 minutes or until golden brown.

صحة و عافية

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