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Categories:
flour baking powder salt water extra-virgin olive oil fresh basil leaf olive oil garlic Parmesan cheese Mozzarella cheese tomatoes salt Pecorino-Romano cheese
Viewed: 72 - Published at: 3 years agoIngredients
- 1 14 cups all-purpose flour
- 18 teaspoon baking powder
- 12 teaspoon sea salt
- 12 cup warm water
- 3 tablespoons extra virgin olive oil
- fresh basil leaf
- 2 tablespoons olive oil
- 6 garlic cloves, thinly sliced
- 12 cup grated parmesan cheese
- 12 cup shredded mozzarella cheese
- 3 heirloom tomatoes or 3 roma tomatoes, thinly sliced
- salt & pepper
- 13 cup pecorino romano cheese, shaved
Method
- For the dough, combine the flour, baking powder and salt in a large bowl.
- Stir with a whisk to blend.
- Combine the water and oil in a cup and stir into dry ingredients.
- Transfer the dough to a floured work surface and knead until smooth - about 5 minutes.
- Divide the dough in half, cover with a damp towel and let dough rest for 30 minutes.
- Sautee the garlic in the 2 TBsp of olive oil until browned.
- Preheat oven to 400 degrees F. with a pizza stone if you have one.
- Flatten each dough ball into a disk roll into an 8-inch round.
- Place the rounds directly on the pizza stone.
- If not using a pizza stone, place on a baking sheet.
- Prick the dough all over with a fork and bake for 10-12 minutes or until just golden.
- Remove from the oven and increase the temperature to 425 degrees F.
- Sprinkle half the parmesan and mozarella on each baked bread.
- Place the breads on the stone or baking sheet and bake for 10 minutes until the cheese melts and just starts to brown.
- Remove from the oven and layer each round with tomato and/or additional veggies, garlic, basil leaves and shaved pecorino and return to oven for about 5 minutes or until the pecorino turns slightly golden.
- Remove from oven and slice with pizza wheel and cut each round into 6 slices.
- Serves 4 as a first course or 2 for a small entre.
