Thursday, November 4, 2010

Joan's Ultimate Pizza

I love this recipe and I do all sorts of variations. You can use fresh tomatoes, basil, feta cheese, barbecue chicken, etc. as toppings.
Preheat oven to 500°F
1 ounce yeast
1 c. warm water
1 T maple syrup
3 c. flour
1 T salt
1 T olive oil
Dissolve yeast in small bowl with 1/3 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve. Put flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix (or put in a food processor). Pour in the yeast mixture, the remaining warm water and the olive oil at the same time.
Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in a warm place for 30 minutes to let the dough proof.
For the topping
Olive oil
1 white onion, cut into thin strips
2 sprigs rosemary
salt and freshly ground pepper
½ lemon, juiced
12 ounces fresh mozzarella cheese
6 oz. Sliced ham or Canadian bacon
Caramelize the onions in a frying pan over low heat with a little olive oil and one of the rosemary sprigs. When the onions are golden, season with salt and pepper and a few drops of lemon juice to bring out the flavor.
Roll dough onto a floured surface and punch the air out with your hands, then shape into a circle. Place on hot pizza stone. Cover dough with a generous splash of olive oil and scatter with pieces of the cheese. Shingle the ham slices around and add the caramelize onions and the remaining needles of the rosemary sprig.. Grate fresh Parmesan cheese and bake for 10 minutes or until golden brown.

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