THREE-PEPPER AND HAM PIZZA
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3 ½ - 4 cups of flour
1 ½ cups of lukewarm water
1 pack of instant dry yeast
1 tsp of granulated sugar
1 tsp of salt
1 cup of tomato purée
3 tablespoons of olive oil
1 clove of garlic
1 tsp of thyme
2 cups of grated mozzarella cheese
1 Pickerfresh Fire Roasted Red Pepper, sliced
2 tablespoons of Pickerfresh Jalapeno Slices
2 tablespoons of Pickerfresh Sliced Banana Pepper
12 slices of ham
1 red onion, cut into thick half-moons
For the dough:
For the sauce:
For the topping:
Mix yeast and sugar with lukewarm water and let rest for 5 minutes. Transfer the flour to a kneading bowl and add one teaspoon of salt. Make a well in the middle and add the yeast-water mixture. Blend the ingredients together and knead until dough is smooth. Cover with cling film and leaven for 45 minutes.
For the sauce, heat olive oil in a saucepan and add the garlic. Cook until you can smell the ingredients and then add the tomato purée. Add salt to taste and cook for 5 to 6 minutes until thick. Add in the thyme and remove from heat.
Transfer the leavened dough onto the floured worktop and cut into 3 lumps. Use your hands to expand and make the dough round, making sure that the edges are slightly thicker than the middle. Lay a piece of parchment paper onto an oven tray, sprinkle the base of the tray with flour and transfer the dough to the tray.
Brush with tomato sauce and sprinkle with grated cheese. Add roasted red pepper, jalapeno and banana pepper slices. Add slices of red onion and ham. Follow this procedure to make the other pizzas. Bake for around 10 minutes until brown in a preheated oven at 425°F, checking regularly. Remove from oven, slice and serve immediately. Bon appétit.