3 tablespoons of oil In a blender, chop together the last six ingredients: red and green pepper, olives, tomatoes, balsamic vinegar and Tabasco and set aside.
Bread Baking Day #21
I could never make a pizza without my anchovy and my goat cheese. The addition of balsamic vinegar and Tabasco add an extra flavor to this marvelous pizza and the flavor of this dish gets deeper and tastier the day after. Enjoy!
2 cup of warm water
2 tablespoons of yeast
2 tablespoons of white sugar
2 tablespoons of homemade pesto or store brought (basil kind)
1 can of anchovy
Salt to taste (taste your dough before kneading it, a pizza dough needs to be a bit saltier than a regular bread recipe)
1 cup of tomato paste
½ cup of cut up black olives
1 teaspoon of dry sage
2 garlic cloves
Goat cheese to taste
Spicy cheese to taste
Red sweet pepper
Green sweet pepper
Black olive and green olive
Sun dried tomato to taste
Balsamic vinegar to taste
Tabasco to taste
Poor the warm water in a bowl, mix in the sugar and sprinkle on top of the mixture, the yeast. Put aside until the yeast starts bubbling.
In a bigger bowl, add the oil, the pesto, a pinch of salt. Add the yeast mixture and mix just to incorporate. Add flour by hand, one cup at a time and mix together until you have reached very sticky dough. Add more flour and knead well on a floured surface. When the dough is shinny and elastic to the touch, oil a bowl with your fingers, and drop the dough into it, place a very lightly wet clean dish towel over the top and let it rise until double size, about one hour. Punch the dough down with your frisk, knead a bit and take just enough dough to form a good size pizza. Put the remaining of the dough in bread pan, cover again but with a dry dish towel this time and let it rise again, about 30 minutes.
For the pizza dough, basically, I use exactly the same basic recipe than with a regular white bread recipe with the exception that I do not let it raised a second time. Take a pizza pan or whatever you have on hand to form a pizza. Cover the pizza pan with your pizza dough, stretching it to the edge and a bit over it. Brush the dough with a bit of oil and pesto.
Cover the pizza with tomato paste. Take the blend of the six ingredients at the beginning and spray the mix evenly over the tomato paste, and follow by anchovy, olives, garlic, sage etc (whatever you have on hand in the fridge and you would like to eat as a pizza), and finish with both the cheeses. Add a bit more of Tabasco sauce on top if desired.
Let the pizza rest for about 10 minutes and then, bake at 425F until golden and crispy on the edges, about 15 to 20 minutes. Watch it carefully, it might take less time. Eat hot and keep some for breakfast the day after.
La Belle Aurore
Diary of slow living
