Tuesday, April 13, 2010

Black Olive Pizza (No-Knead)

1 ½ cup all purpose flour
1 ½ cup whole wheat flour
1 tsp instant yeast
1 tsp salt
1 tbls brown sugar
1½ cups warm water
2 tbls of polenta flour
¼ cup tomato paste
¼ cup water
1 tbls high quality olive oil
Molasses or honey (optional)
10 big black olives pitted and cut into circles
2 cups grated mozzarella or other mild and pale cheese
Fresh oregano
Salt, pepper and olive oil to taste

In a large bowl, mix the flour with the yeast and salt. Add the water and stir with wooden spoon until blended. Cover the bowl and put it in the oven at lowest temperature. Let it rise for an hour.
Grease two pizza pans or baking sheets with some olive oil and sprinkle with polenta flour. It will prevent pizza from sticking and make it crunchier.

Place the dough on a well floured surface and sprinkle the top with flour. Divide the dough into 2 pieces and fold each piece into a ball. Pat and then stretch the dough to fit into a baking sheet. Repeat with second piece of dough. Cover the dough with kitchen cloth and put on a warm place while you are preparing the toppings.

Mix tomato paste with water and olive oil to make a sauce. Taste it and add a little bit of molasses or honey if the tomato is not nice and sweet enough. Cover with chopped olives and grated cheese. If you like it spicier add some more salt, pepper and sprinkle with a few drops of olive oil. Bake at the highest temperature (but not higher than 500 F) for about 10 minutes. Decorate with fresh oregano leaves and serve immediately.
Serves 4

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