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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I used to make these for a cafe on the coast. I would always get the nicest compliments on how delicious they were so I hope you enjoy them too! Ingredients:
for the dough |
1 package active dry or fresh yeast |
1 teaspoon honey |
1 cup warm water (105º f to 115º f) |
3 cups all-purpose flour |
1 teaspoon kosher salt |
1 tablespoon extra-virgin olive oil, plus more for brushing |
for the topping |
fresh baby spinach leaves |
feta cheese (i love trader joe's 8 oz feta cheese blocks, not too salty and very creamy texture) |
sun dried roma tomatoes, julienned, packed in olive oil and herbs (once again, trader joe's brand is the best!) |
kalamata olives |
fresh oregano leaves (dried is fine too) |
extra virgin olive oil |
fresh cracked pepper |
Directions:
1. For the dough: (Note: this can also be done in your bread machine, just put the wet ingredients in first and use the dough cycle on your machine)
2. 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
3. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
4. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
5. Divide dough into 8 pieces. Roll each piece into a 4 inch circle (or as thin as you like your crust). Don't worry about it being a perfect circle, rustic looks cool. Transfer dough circles to olive oil greased baking sheets.
6. Top each dough circle with the toppings, in order as above. Finish with a light drizzle of extra virgin olive oil and fresh cracked pepper.
7. Bake at 450 for 8-10 minutes, or until dough turns golden brown. Serve warm. Can be a light dinner with mixed baby green salad w/balsamic or red wine vinaigrette on the side
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