Getting even more adventurous with pizza, we tried adding Lemon Olive Oil to the dough! As long as you use toppings for either savoury or dessert options, this breathes new life into pizza!
Flat Bread Dough
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Lemon Agrumato Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon brown sugar
Savoury Pizza Toppings
Soft cheese of your choice, 1 Cup grated
Prosciutto, ask for it to be thinly sliced. 12 slices
2 small shallots, thinly sliced & sauteed with 1 minced clove of garlic
Fresh basil (ADD AFTER PIZZA IS BAKED)
Dessert Pizza Toppings
Half a tub of Mascarpone Cheese
2 Tbsp Elderflower White Balsamic
Zest of 1 lemon
Mix the mascarpone, elderflower balsamic, and lemon zest together to create your creamy spread.
1 pint fresh blueberries
1 pint raspberries
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
For the Roman-style pizza, don't separate the dough into 2 balls. Set aside covered in a warm place to rise until doubled, for about 1 hour.
For 2 smaller & circular pizzas, divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile, sauté the shallots in some olive oil, with the salt and pepper and minced garlic. Cook until the shallot is sweet, soft, and also gently caramelized.
Preheat the oven to 450 F.
For a Roman-style savoury pizza, spread the dough onto a rectangular baking sheet and place your toppings on. Bake for 16-18 minutes, or until the dough gets a nice golden colour on the crust and underneath.
For the Dessert-style pizza, do not put the toppings on until you've baked the dough on the tray first. Then let the dough cool after baked.
Spread the mascarpone mixture onto the cooled dough, top with the fresh berries, then serve with any fruit-flavoured balsamic vinegar. We recommend the Black Cherry Dark Balsamic for a real "cheesecake pizza" flair!