Friday, September 5, 2014

Grilled Veggie Thin Crust Pizza


1 cup hot water
2 1/2 tsps. active dry yeast
1/4 tsp. granulated sugar
2 1/2  cups unbleached all-purpose flour
1 1/2 tsps. salt
1 tbsp. extra virgin olive oil
1 1/2 cups freshly shredded mozzarella cheese
1 tbsp. parmesan cheese
2 tsps. extra virgin olive oil
1 tsp. garlic powder
1/2 tbsp. melted butter
1 cup broccoli florets
1/4 sliced carrots
1/2 cup sliced red onions
1/4 cup sliced red pepper
1/2 cup sliced bella mushrooms
1/4 cup sliced celery
salt & pepper to taste
Step 1: Make the dough about 1.5 hours before you want to serve your dinner, start by putting the hot water, sugar and yeast in that order in the bottom of your mixing bowl.  Let sit for 8-10 minutes until the yeast reacts and looks puffy or spongy. Then add your flour and olive oil, then mix using the dough hook attachment on low for 1-2 minutes.  Then add in the remaining dough ingredients.  The dough should be sticky but the sides of your mixing bowl should be clean.  If your dough is to dry add 1 tbsp. of water at a time until it pulls away from the sides or if your dough is to wet add 1 tbsp.  of flour until the dough pulls away from the sides.
Step 2: Place in an oiled bowl and cover until doubled in bulk (about 1-1.5 hours), then chop your veggies.  In a large skillet heat 2 tsps. of extra virgin olive oil on medium-high heat, add in your veggies (add salt and pepper to taste), cook to desired.  Set aside to let cool to room temperature. 
Step 3: Pre-heat your oven to 475 degrees and shred your mozzarella cheese.  Roll out your dough onto a lightly floured countertop, very thin.  Place on a pizza stone or pan, poke with a fork to allow for air flow and a crispy crust.  Finally brush with butter then sprinkle with mozzarella, parmesan, garlic powder and veggies.  Cook for 6-9 minutes until the crust is golden brown, enjoy!

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