COOK­ING WITH RICARDO

Meat Lover’s Pizza

StarMetro Halifax - - DAILY LIFE -

Serves 4 In­gre­di­ents Pizza Dough

• 2 1/4 cups (340 g) un­bleached all-pur­pose flour

• 4 tsp sugar

• 1 tsp in­stant dry yeast

• 1 tsp salt

• 1 cup (250 ml) warm wa­ter

Pizza

• 1 can (28 oz/796 ml) plum toma­toes

• 1 ball pizza dough

• 2 cups (200 g) grated moz­zarella cheese

• 8 slices ba­con, cooked and chopped

• 8 slices pro­sciutto, torn

• 4 slices ham, torn

• 1/4 cup (10 g) chopped fresh chives

• 1 head Bos­ton let­tuce, thinly sliced

• 1 cup (25 g) arugula

• 1 green onion, thinly sliced

• Basil leaves, as de­sired

• Olive oil, as de­sired

Direc­tions

1. In a large bowl us­ing a wooden spoon, or in a stand mixer fit­ted with the dough hook, com­bine the flour, sugar, yeast and salt. Add the wa­ter and stir un­til a soft ball forms. Knead for 5 min­utes on a lightly floured sur­face or in the stand mixer un­til smooth.

2. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rest in a warm, hu­mid place for 2 hours or un­til the dough has dou­bled in vol­ume.

3. Pre­heat the oven to 450F (230C). Place a pizza stone or inverted bak­ing sheet on the low­est rack of the oven.

4. Place the toma­toes in a strainer over a bowl and split them in half to drain away the liq­uid. Keep the tomato juice for an­other use.

5. In an­other bowl, crush the toma­toes us­ing your hands. Sea­son with salt and pep­per and set aside.

6. Di­vide the dough into 4 pieces. On a lightly floured sur­face, roll out 1 piece into an 8-inch (20 cm) disc. Place on a sheet of parch­ment pa­per. Re­peat with the re­main­ing dough.

7. Spread the crushed toma­toes onto each disc and sprin­kle with the cheese. Bake the piz­zas with the parch­ment pa­per, one at a time, on the pizza stone for 10 min­utes or un­til the crust is golden brown.

8. Re­move from the oven, top with a mix­ture of the meats and greens or let guests choose their own top­pings. Driz­zle with olive oil.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.