Apricot Cantaloupe Pico de Gallo
May 12, 2016
February 18, 2016
Peach, Basil, Mozzarella Flatbread
June 2, 2016
Pico de Gallo
Sweet Mini Peppers
1⅛ cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 lb Roma tomatoes
14 ounces fresh mozzarella cheese, thinly sliced
9 mini sweet peppers
1 cup pepperoni pieces
½ cup fresh basil
In a large bowl, combine water, yeast and olive oil and let sit until foamy, about 10 minutes. Add in 2½ cups flour and salt, stir the dough with a spatula until its combined, but still sticky.
Using your hands, form the dough into a ball place it on a floured surface, add the remaining ½ cup of flour to he dough and knead it for a few minutes.
Rub the same bowl with olive oil then place the dough inside, cover with a towel and place in a warm place to rise for about 1-1½ hours.
After the dough has risen, punch it down and place it back on the floured surface.
Using a rolling pin, form it into your desired shape that would match the pizza pan you will be using for baking.
Transfer the dough to the pizza pan, cover with a towel and let it sit in the warm for 15 minutes.
Preheat oven to 400 degrees.
Spread the sauce over the pizza base. Top with the pepperoni, followed by sliced heirloom tomatoes, mozzarella cheese and mini sweet peppers.
Bake for 20-25 minutes, or until the crust is golden brown.
Remove from oven and garnish with basil.