Thin Crusted Focaccia Pizza With Fresh Tomato Basil And Mozzarella Recipes

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

THIN CRUSTED FOCACCIA PIZZA WITH FRESH TOMATO, BASIL AND MOZZARELLA

Steps:

• Preheat a convection oven to 325 degrees F or a regular oven to 350 degrees F.
• To make the dough: In the bowl of a standing mixer, combine the water, 2 1/2 ounces of olive oil, yeast and honey. Allow the yeast to proof for 5 minutes. Add the flour and salt, and mix with a dough hook on medium speed until the dough is pliable and elastic, about 5 minutes. If the dough is a little wet, you may need to add a little more flour. The dough should be moist, but not stick to the hands. Cover with plastic wrap, and allow the dough to rise in a warm place until doubled in size, about 20 minutes.
• Brush the remaining olive oil on a rimmed baking sheet about 18-by-26-inches and dust with the cornmeal. Roll out the dough on a lightly floured surface to about 1/4-inch thick and prick the dough all over with a fork or rolling docker. Brush off any excess flour and transfer to the prepared baking sheet. Bake the dough until lightly browned, about 6 minutes. Cool.
• When the dough has cooled, evenly top with focaccia with the tomato slices, covering the entire surface and lightly season with kosher salt and white pepper. Sprinkle with the basil chiffonade and lightly top with the mozzarella. You should be able to see the tomatoes through the cheese. Return to the oven and bake until the cheese is melted and slightly colored. Cool the pizza slightly and cut into 2-bite triangles.

FABULOUS FOCACCIA

Steps:

• In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
• Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
• Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
• In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.