Ingredients
- 1/4 recipe Pizza Dough (recipe p. 34), refrigerated for at least 8 hours
- Unbleached all-purpose flour, for shaping the dough
- 10 to 15 cloves roasted or slowcooked garlic
- 5 to 6 oil-packed sun-dried tomatoes (drained and sliced)
- 3 oz. crumbled goat cheese
- 1/2 tsp. capers, rinsed and drained
- Pinch of dried oregano
- Extra-virgin olive oil, for drizzling
Directions
- Put the dough ball on a lightly floured surface, cover with a clean dishtowel, and let rise until almost double in size, about 45 minutes. Meanwhile, put a baking stone on the lowest rack in the oven and heat the oven to 500°F.
- Put the proofed ball of dough on a lightly floured wooden board. Sprinkle a little more flour on top of the ball. Using your fingertips, press the ball down into a flat cake about 1/2 inch thick.
- Flour your fingers and the board for easier handling. Stretch the dough to a thickness of about 1/4 inch by using the backs of your hands or a rolling pin. It should be 9 or 10 inches across.
- Lightly flour a wooden pizza peel (or the back of a baking sheet). Gently lift the dough onto the peel and scatter with the garlic, sun-dried tomatoes, goat cheese, capers, and oregano. Drizzle with extra-virgin olive oil.
- Shake the peel gently back and forth to make sure the pizza isn’t stuck. Quickly slide the pizza onto the hot baking stone. Bake until the edges are golden, about 8 minutes. Using a peel, a wide spatula, or tongs, remove the pizza from the oven.
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