A lover of food and all things domestic seeking to share recipes for the health freaks and the junk foodies alike.
Saturday, March 31, 2012
Artisan pizza with peppers and onions
Hello there - I think I've found myself a new habit i'd like to work on: making artisan pizzas every week. I tried to figure out what "artisan" means in the context of pizza making, and I'm pretty sure it just means that there wasn't a "delivery charge" associated with it. So congratulations, if you have ever made a home-made pizza, you are a culinary artisan! On a more practical note - this is a cheap (mine took less than $4 for the entire pizza), fun, and healthy way to have your favorite pie. This particular recipe has SWEET notes from the caramelized onions and the roast red peppers. I added some Irish whiskey cheddar that I had left over to it, and that added a nice punch of flavor. But it's really up to you which cheese you want to stick with, just not American. ; )
INGREDIENTS: 1 cup luke warm water 1 package yeast 1 tsp sugar 2 1/2 cup bread flour 2 tbsp olive oil 1 tsp salt 1 cup cheese (I used 1/2 cup mozarella, 1/2 cup irish whiskey cheddar) 2 onions - chopped and carmelized 1 red pepper tomato sauce salt and pepper to taste
1. preheat oven to 450 (oh it's hot hot hot!) 2. in a large bowl, mix together your water, yeast and sugar. Let sit for 5 minutes, or until foamy on top. 3. Add in to your yeast mixture the flour, oil and salt. Knead with your hands until the flour is evenly distributed. Let sit 5 minutes. 4. In the mean time, caramelize your onions, chop your peppers, and shred your cheese. 5. After a 5 minute break, roll out your dough until all areas are about 1/2 inch thick. You can then pinch the perimeter of the dough to add a thickness to the crust. 6. Spread on the sauce, then toppings, then cheese 7. Bake for 12-15 minutes,or until the pizza has reached your desired amount of crunchy wonderful-ness.