SPICE + TANG PIZZA

This pizza is SO GOOD. A little cayenne and red wine vinegar bring out all the spicy tones of perfectly in season radishes. Paired with cheesy goodness, meaty mushrooms, sweet bell peppers and yummy artichokes makes this pizza so balanced and delicious!

INGREDIENTS

Dough:
5c flour
1t sugar/honey
2 1/4t yeast (one package)
2t salt
1 1/4c ( ± 2T) warm water
1T + 1t olive oil

1/4c red wine vinegar (balsamic would work too)
1/2t honey/maple syrup

2T olive oil
1 garlic clove, grated/minced
Very light sprinkle of cayenne or red pepper flakes
1 1/2c fontina or mozzarella, shredded
1/4c parmesan
3-4 crimini mushrooms, thin sliced
2-3 radishes, thin sliced
1/4 red bell pepper, sliced/chopped
1/2 small jar artichoke hearts, drained and chopped

1/3c microgreens or arugula

INSTRUCTIONS

Dough: Stir together everything but the water and oil.  Then add water and oil and knead until smooth.  Oil a bowl and let the dough rise until double in size ( about an hour).  Divide dough into 4 and let sit for 10 minutes before forming into pizzas.  Alternatively, divide dough and freeze, take out and let rest to room temp before forming. 

Preheat oven with baking stone (if using) to 475°F. 

Put vinegar and honey in a pan, bring to a boil, reduce to a simmer and let cook for 5ish minutes until reduced by half. Pour into a dish and put in the freezer to cool completely.

Combine olive oil, garlic and lemon zest with a little salt and pepper and brush/rub it all over the entire pizza.  Evenly distribute cheeses then mushrooms, radishes and bell pepper.  Bake for 8-10 minutes, until the bottom of the crust is golden brown and the top is completely bubbly.  Allow the pizza to cool for a few minutes then drizzle with vinegar reduction and add micros or arugula.

ENJOY!

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