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Wolfgang Puck Recipes
I share this really easy and delicious goat cheese and sun-dried tomato pizza with fresh basil recipe that will make your pizza a snap.
Even better, you can prepare the pizza dough up to a couple of days in advance, and then have the toppings ready to spread on the rolled-out dough in just moments. After just 10 to 12 minutes of baking, the pizzas will be ready to enjoy.
Goat Cheese & Sun-Dried Tomato Pizza with Fresh Basil
Prep Time: 30 minutes
Cook time: 12 minutes
Yield: Makes 4 individual pizzas, each 8 inches in diameter
Goat Cheese & Sun-Dried Tomato Pizza with Fresh Basil Ingredients
For the Pizza Dough
1 package active dry yeast
1 teaspoon honey
1 cup warm water, 105-115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
For the Pizza Topping
2 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese, about 8 ounces
2 cups shredded Fontina cheese, about 8 ounces
3/4 cup drained oil-packed sun-dried tomatoes, cut into slivers
4 ounces fresh creamy goat cheese, cut into small pieces
1 teaspoon crushed red pepper flakes (optional)
1/2 cup finely sliced fresh basil leaves
Goat Cheese & Sun-Dried Tomato Pizza with Fresh Basil Recipe Instructions
Up to a day or at least 2 hours ahead, make the Pizza Dough:
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and salt.
Add the oil, yeast mixture, and remaining water; mix on low speed until the dough comes cleanly away from the side of the bowl and clusters around the hook, about 5 minutes. (The dough can also be made in a food processor with the stainless-steel blade. Briefly pulse together the flour and salt. Add the dissolved yeast and other ingredients and process until the dough begins to form a ball.)
Turn out the dough onto a clean work surface and knead until smooth and firm, 2 to 3 minutes.
Transfer to a clean, lightly oiled bowl, cover with a clean, damp towel, and leave to rise at warm room temperature for 30 minutes.
Divide the dough into 4 equal balls.
On a smooth, clean surface, lightly work each ball by pulling down all around its sides and tucking underneath.
Repeat 4 or 5 times per ball.
Roll the ball under your palm until the dough feels smooth and firm, about 1 minute.
Put the balls on a tray, cover with a damp towel, and let rest for about 20 minutes.
At this point, the balls can be wrapped in plastic and refrigerated up to 2 days.
For the Pizza
Place a pizza stone or baker's tiles on the middle rack of the oven. Preheat the oven to 500 degrees F.
On a lightly floured work surface, stretch or roll out each ball of dough into a round 8 inches in diameter, forming a rim slightly thicker than the rest of the dough.
Brush each of the pizza rounds with the olive oil.
Evenly spread the mozzarella on the pizzas, then the Fontina, the sun-dried tomatoes, and the goat cheese.
Sprinkle with crushed red pepper flakes, if you want a spicier pizza.
Using a floured pizza peel or a rimless baking sheet, gently slide each pizza onto the pizza stone or tiles, putting in the oven only as many pizzas as will fit without crowding.
Bake until the crust is deep golden brown, 10 to 12 minutes.
Use the peel or baking sheet to remove each pizza and, with a pizza cutter or a very sharp knife, cut into slices.
Sprinkle with fresh basil.
Goat Cheese & Sun-Dried Tomato Pizza with Fresh Basil - Wolfgang Puck Pizza Recipes
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