SUN DRIED TOMATO PIZZETTES

SUN DRIED TOMATO PIZZETTES image

Number Of Ingredients 12

Dough:
1 cup water, between 110-115-degrees
1 T yeast
1 T extra virgin olive oil
3 cups all-purpose flour
1 tsp fine sea salt
Toppings:
extra virgin olive oil
olive tapenade
sun dried tomatoes in oil (La Medina Pomodoraccio)
Grated fontina cheese
pine nuts (optional)

Steps:

Sprinkle yeast on top of water in a large mixing bowl, and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes. Add oil, most of the flour, and salt, and mix until incorporated. Turn mixture, which will be slightly wet, out onto a floured surface. Knead several turns by hand, until smooth and elastic, adding more flour as needed, about 8-10 minutes. Shape dough into a ball, place into a bowl, and cover. Let dough rise at room temperature until doubled, about 60-75 minutes, or in refrigerator overnight. Punch dough down gently to deflate and cut dough in half. Preheat oven to 450-degrees. Portion the dough into golf ball size balls. Either roll the dough out on a floured surface or use your hands to gently stretch the dough out into a 3-6" circle. Place the dough onto a parchment lined baking sheet. Spread a small amount of the olive tapenade on the bottom. Top with sun dried tomatos, cheese and pine nuts. (Topping combinations can be made to your preference) Bake until golden brown and crips, about 15-20 minutes.