Pizza Provençal

8
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
8
Difficulty
Moderate
Semolina is even higher in protein than bread flour. If is a choice opt for Italian fontina cheese.

Ingredients

white all-purpose flour

2 cup(s)

enriched semolina

1 cup(s)

kosher salt

1 Tbsp

yeast

2¼ tsp, quick-rise

sugar

½ tsp

hot water

1¼ 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

basil

¼ cup(s), chopped, fresh

fontina cheese

4 oz, shredded (about 2/3 cup)

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, preheat the oven to 450°F
  4. 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.

Notes

Quick-rise yeast cuts the time needed for this dough to rise by a third. If you’re planning to buy a pizza pan, choose one with holes, which allow the oven heat to crisp the bottom of the crust.

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