Pizza with Sun-Dried Tomato
Ingredients
- For dough
- 500 grams Pastry flour
- 1 cube Yeast
- 1 tsp salt
- 1 tsp sugar
- 6 Tbsps olive oil
- 250 milliliters milk
- Pastry flour (for work surface)
- For topping
- 300 grams Goat cheese
- 1 garlic clove
- 100 grams grated pecorino romano (grated)
- 4 jars sun-dried Tomatoes (in oil) (about 170 grams)
- ½ tsp dried thyme
- 1 Tbsp chopped mint
- 2 Tbsps chopped Basil
- salt
- peppers
- 70 grams Pine nuts
- salt
- freshly ground peppers
Preparation steps
For the dough, dissolve the yeast in 50 ml (approximately 1/4 cup) of lukewarm milk until smooth. Place flour in a bowl and make a well in the center. Pour the yeast into the well and combine. Knead until smooth. Cover and let rise in a warm place about 20 minutes.
Combine the remaining warm milk, salt, sugar and olive oil and knead it into the dough using the kneading hook of an electric mixer until smooth. Cover and let rise in a warm place for 30 minutes.
For the topping, drain the tomatoes and reserve the oil. Dice the tomatoes.
Peel garlic and finely chop. Sauté the garlic in 1 teaspoon of oil until fragrant then remove from heat. Cut the cheese into cubes.
Knead the dough on a floured surface again vigorously and cut into four pieces. Knead each piece and roll out into a circle the size of the pizza pan. Or cut to fit a rectangular baking sheet.
Grease the baking pan or pans transfer the dough tot he pans. Press and form a crust.
Drizzle the dough with oil from the tomatoes. Cover the dough with tomatoes, pecorino cheese, pine nuts and garlic, herbs and goat cheese. Season with salt and pepper. Bake in preheated oven at 220°C (approximately 400°F) for about 15 to 20 minutes until golden brown.
