Cheesy Fresh Herb Pizza

Cheesy Herb Pizza

Pizza Crust:

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*3/4 cup Warm Water, 105-110 F.

*1/2 teaspoon Active Dry Yeast

*pinch Sugar

*2 cups All-purpose Flour

*1/2 teaspoon Sea Salt

*Scant 1/4 cup Extra Light Olive Oil, scant is a little less than 1/4 cup

*Extra Light Olive Oil, for drizzling

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Crust Toppings:

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*1-2 Mozzarella slices, sliced (I used 1)

*1/2-1 can Black Olives, drained and sliced

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In a two cup measuring cup add warm water, yeast and pinch of sugar, stir with a clean finger and allow rising until bubbly.  Set aside.

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In a stand mixer, add the flour and salt. On a low-speed begin mixing flour mixture and drizzle in the olive oil.  Then slowly add yeast mixture and mix just until combined.

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In a medium mixing bowl coat the bowl with olive oil and remove pizza dough from mixing bowl and place in coated bowl, drizzle and coat the pizza dough ball with olive oil, cover top of bowl with plastic wrap or damp cloth, allow rising, at least 1 hour or you can refrigerate dough up to 3 days.

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After dough rises, roll out dough thinly on a flour surface in a rectangular shape or spray a (14  1/2 X 9  1/2) baking sheet and press onto pan with your fingers. Drizzle on olive oil, salt and pepper to your taste and top with Mozzarella Slices and sliced olives.

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In a pre-heated 500*F. oven, bake the crust for 12 minutes or until slightly golden and cheese is bubbly.

Toppings after Baking:

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*17 Grape Tomatoes, sliced

*3 cups Fresh Baby Spinach leaves

*3 cups Fresh Arugula Leaves

*2 cups Fresh Basil Leaves

*1/2 cup Fresh Parsley Leaves

*1 tablespoon Balsamic Vinegar

Freshly Grated Parmesan Cheese, to as desired

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Layer the above toppings on hot pizza crust, cut into serving pieces and enjoy!
Recipe adapted from Food Network Ree Drummond


  
  

Enjoy!

Lindy