I think the light nature of the Tomaq pinot goes will with a vegetarian dishes. I will also post a vegan pizza recipe shortly. I favor crispy over chewy. I don’t use a recipe for this so use your judgment for timing and quantities.
Pizza Dough:
3-3 ½ cups of flour. I use a combination of Caputo OO flour and about ¼ cup of whole wheat.
Yeast (proofed in warm water 100-104 temp) one packet
2 tablespoon of olive oil
1 tablespoon of kosher salt
After combining the ingredients and letting the dough rise (1-2 hours), After about an hour divide the dough and knead it. Let it rise again. Use one, refrigerate the other (it takes on a nice sour taste after a day or two).
Preheat the oven 500-550 or as high as your oven goes
While the dough is rising, prepare the ingredients.
Ingredients
4-5 sliced fresh figs
5 ounces of goat cheese (separated into 5-6 dollops)
4 ounces of good fresh mozzarella (sliced into 5-6 slices
¼ cup of good parmaesan grated
Oil cured pitted black olives
Basic tomato pizza sauce (tomato paste, crushed tomatoes, Italian herb mix, garlic, salt) I cheat and use premade sometimes)
Tricks
When the dough has risen, oil a clean rolling surface and roll out the dough. It is much easier to roll on an oiled surface.
Transfer the dough to a cast iron skillet or griddle something like this. Building the dough directly on the griddle avoids the challenge or transferring onto a stone or other surface without spilling anything. The trick to this is to start the pizza on the stove top. This eliminates the need to preheat the cooking surface and assures you of a crisp (not soggy) crust.
Build the pizza by evenly distributing sauce on dough, followed by goat cheese and mozzarella, olive and figs and lastly Parmesan. The Parmesan at the end helps hold the figs and olives in place.
Heat the pizza at high heat 2-3 minutes. It often starts to bubble. The idea is to take some humidity out of the dough.
Cook the pizza in the oven for 8-10 minutes checking after 5-6 minutes to make sure it isn’t burning.
Garnish with fresh arugula or basil
Comments