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Ingredientes
- 1Â 1/2 c. Hot water
- 1 Tbsp. Dry active yeast
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Honey
- 2Â 1/2 c. Unbleached flour
- 3/4 c. Whole wheat flour
- 1Â 1/2 c. Diced mozzarella
- 1Â 1/4 c. Diced provolone
- 1/3 c. Diced gorgonzola
- 3 Tbsp. Grated romano
- 1 x Salt and pepper to taste
- 4 Tbsp. Extra virgin olive oil
Direcciones
- Tablespoons tb diced sun dry tomatoes Dough: Put lukewarm water in a bowl with yeast. Mix to dissolve yeast. let stand till bubbly, about 5 min. Add in extra virgin olive oil, salt and honey. Mix. Put flours in mixer with dough hook. Add in yeast mix. Kneed in machine for about 5 min. (Or possibly kneed by hand till elastic and smooth. 10-15 mins.) Remove from machine and place in a well-oiled bowl. Cover with a damp kitchen towel. Let rise till double in size, about 1 hour. Punch down and divide into 4 equal size balls. Cover again and set aside while preparing topping. Line the center rack of the oven with baking tiles. Heat oven to 500 degrees. Roll out the four dough pcs into circles as thin as possible. Place each circle on a wooden board (or possibly pizza paddle) that has been dusted with cornmeal. Divide the cheeses into 4 equal parts. Top each pizza with cheese. Sprinkle each with salt and pepper. Drizzle each pizza with 1 tbs extra virgin olive oil. Roll up the outer edge of pizza. Carefully slide pizza from board directly onto the tiles in oven. Bake till crust is golden, 6-10 min. Remove from oven and sprinkle with sun-dry tomatoes. Cut with a pizza wheel and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 567 | |
| Calories from Fat 252 | 44% |
| Total Fat 28.58g | 36% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 952mg | 40% |
| Potassium 239mg | 7% |
| Total Carbs 53.84g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.67g | 1% |
| Protein 24.01g | 38% |
