Black Pepper, Apple Cinnamon Semi-Hard Goat Cheese Pizza Topped with Spring Lettuce Mix
Black Pepper, Apple-Cinnamon Semi-Hard Goat Cheese Pizza topped with Spring Lettuce Mix
Here is a pizza dough recipe that will always have enough texture and flavor to hold whatever topping you so desire.
1.5 tsp active dry yeast
1.5 cups of tepid water (80 degrees)
2 T olive oil
2 ¼ cups unbleached all purpose flour
Place the yeast in a medium bowl and add the water, stirring to dissolve the yeast. Allow the yeast to rest for about 5 minutes, until it turns creamy. Stir the oil into the mixture and then gradually stir in the flour, mixing well to incorporate.
First Rise...scrap down the sides of the bowl, cover, and let the sponge rest in a warm place (about 85 degrees) for about 1 ½ hours, or until the sponge is very bubbly and has risen to about double its first volume.
2-2 ¼ cups of unbleached all purpose flour
2-3 tsp of salt depending on your taste.
Add about 2 cups of flour to the sponge in the bowl and add the salt. Start kneading and while kneading add more flour in if need be. Continue to knead for ~ 8-10 minutes until the dough is smooth and elastic. Although the dough may remain moist and a little sticky, you should be able to grip it without having it stick uncomfortable to your fingers.
Second Rise...Place the dough in a lightly oiled large bowl, turn the ball of dough over so that its entire surface is moistened with oil, cover, and allow to rest in a warm place for 1 ½ hours, or until it has doubled in bulk and hold impression for a few seconds when you prod it gentle with your finger.
Finishing the pizza
Take risen dough our and turn the dough out onto a slightly floured surface. Divide into two. IF you do not want to make two pizzas at this time, wrap one piece of dough tightly in plastic and store it in the refrigerator, where it will keep for ~ 1 week, or wrap it airtight and freeze where it will keep for a long long time.
Shape the dough into a ball and flatten into a disk. To form the pizza you can either turn and stretch the pizza or roll it out with a rolling pin. Make it to your desired thickness...1/4 inch or thinner and then transfer to a pan that has been sprinkled with medium ground corn meal.
For apple topping...
2 apples rinsed and thinly sliced
liberal amounts of cinnamon
1 tsp of turbinado sugar
salt and pepper to taste
4 oz or more of hard goat cheese, thickly grated
For salad topping...
4-5 oz of mixed lettuces
1-2 T of olive oil
dash of balsamic vinegar
2 T of Pine Nuts
Top the pizza with 1-2 table spoons of olive oil, and spread evenly.
Place apple slices on-top
Sprinkle with salt, pepper, cinnamon, and sugar
Grate the cheese over top of apples
Position the rack on the lower third of the oven, and heat to 475.
Bake for 13-15 minutes.
While baking mix the salad greens, olive oil, and balsamic vinegar in a bowl. Salt and pepper to taste.
Take the pizza out and slice. Top with salad mixture and pine nuts and serve.