Bucci's Insalata Pizza

Recipe Ingredients

2 1/2 teaspoons	12ml	Active dry yeast
1		Sugar
1 cup	237ml	Warm water
2 1/2 cups	156g / 5.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt toppings
6		Roma tomatoes - sliced (medium)
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1		Garlic - roasted and chopped
1/2 cup	73g / 2.6oz	Goat cheese
1 tablespoon	15ml	Chopped fresh mint
1/2 cup	73g / 2.6oz	Chopped arugula

Recipe Instructions

To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl.Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.

To Complete the pizza (meanwhile plus 20 minutes) Meanwhile, marinate tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once.

Source:
California Tomato Commission (July 1996)

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