- Total Time
Semolina is even higher in protein than bread flour. If is a choice opt for Italian fontina cheese.
white all-purpose flour2 cup(s)
enriched semolina1 ¼ cup(s)
kosher salt1 Tbsp
yeast2 ¼ tsp, quick-rise
hot water1 ¼ cup(s)
plum tomato(es)4 medium, cut into rounds
uncooked red onion(s)1 medium, thinly sliced
olive(s)12 medium, kalamata olives, pitted and chopped
basil¼ cup(s), chopped, fresh
fontina cheese4 oz, shredded (about 2/3 cup)
- Combine the flour, semolina, salt, yeast, and sugar in a food processor. With machine running, drizzle water through the feed tube until the dough just forms a ball.
- Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size and no longer springs back to the touch, about 20 minutes.
- Meanwhile, preheat the oven to 450°F
- Cut the dough in half and place each piece on a 15-inch pizza pan. Press the dough with your fingertips to cover the pans completely. Layer the crusts with the tomatoes, onion, and olives; scatter with the basil and cheese. Bake until the crusts are golden and the cheese is melted and browned, 15–18 minutes.