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Pizza Provençal

9
Points®
Total Time
38 min
Prep
20 min
Cook
18 min
Serves
8
Difficulty
Moderate
Here's a fun twist on pizza night. If you haven't made pizza dough before, now is the perfect time to start. Planning on buying a pizza pan? We'd highly recommend it if you enjoy this process, but keep in mind you should choose one with holes, which allow the oven heat to crisp the bottom of the crust. For the crust, we use a combination of all-purpose flour and semolina, which is even higher in protein than bread flour. Also, if you can find it, quick-rise yeast cuts the time needed for this dough to rise by a third. Otherwise, this pizza recipe is very straightforward; the topping is a delicious mixture of plum tomatoes, red onions, kalamata olives, fresh basil, and fontina cheese.

Ingredients

All-purpose flour

2 cup(s)

Enriched semolina

1⅓ cup(s)

Kosher salt

1 Tbsp

Yeast

2¼ tsp, quick-rise

Sugar

½ tsp

Hot water

1¼ cup(s)

Plum tomato

4 medium, cut into rounds

Red onion

1 medium, thinly sliced

Olives

12 olive(s), medium, kalamata olives, pitted and chopped

Fresh 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.

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