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Categories:
olive oil garlic red chili pepper yeast water flour oregano salt pepper olive oil tomatoes red onion Montrachet black olives Parmesan cheese fresh chives
Viewed: 72 - Published at: 8 years agoIngredients
- 14 cup olive oil
- 2 cloves garlic
- 1 dried hot red chili pepper
- 1 envelope dry yeast
- 1 -1 14 cup warm water
- 3 14 cups unbleached all-purpose flour
- 1 tablespoon oregano, crumbled
- 1 teaspoon salt
- 14 teaspoon pepper
- 2 tablespoons olive oil
- 2 large ripe tomatoes, sliced
- 13 cup chopped red onion
- 10 ounces montrachet, crumbled (mild goat cheese)
- 2 teaspoons herbes de provence, crumbled
- 12 cup chopped pitted black olives
- 14 cup parmesan cheese
- 2 tablespoons snipped fresh chives
Method
- Combine oil, garlic and chili in small bowl and let stand atleast 4 hours.
- For dough: Sprinkle yeast over 1/2 cup warm water in another small bowl and let stand until dissolved; stir to blend.
- Let stand until foamy and proofed, about 10 minutes.
- Combine flour, oregano, salt and pepper in large bowl.
- Add yeast mixture, 1/2 cup warm water and stir with wooden spoon to form slightly sticky dough.
- If dough is too dry, add remaining 1/4 cup warm water 1 tblsp at a time.
- Turn out onto lightly-floured surface and knead until smooth and elastic, about 10 minutes.
- Oil large bowl.
- Add dough, turning to coat; cover and let rise in warm draft-free area until doubled in volume, approximately 1 1/2 hours.
- Punch dough down, knead 20 seconds.
- Let stand until ready to use.
- Preheat oven to 450 degrees F.
- Drain garlic and chili; reserving oil.
- Lightly oil baking sheet with this oil.
- Flatten dough between palms.
- Set on prepared sheet.
- Using heel of hand, press dough to fit sheet; thickness should be about 1/8 inch thick.
- Cover dough with tomatoes, leaving 1/4 inch border; sprinkle with onion, cheese, herbs and olives.
- Bake 10 minutes.
- Sprinkle with Parmesan.
- Bake 2 minutes.
- Sprinkle with chives and serve immediately.
