ZUCCHINI FLOWER SPINACH GOAT CHEESE PIZZA
Photos taken by Christina Kho2 teaspoons active dry yeast
1/2 cup warm water
1 teaspoon granulated sugar
4 cups bread flour or all-purpose flour
½ teaspoon salt
1 cup tepid water
1 tablespoon olive oil
marinara sauce, tomato sauce, or pizza sauce
grated mozzarella cheese
grated parmegiano reggiano
goat cheese crumbles
zucchini flowers (strips of petals only)
thinly sliced yellow onion
cherry tomatoes (cut in half)
lightly fried tiny balls of Italian sausage (about 1/2" diameter)
salt and pepper to taste
Combine yeast, warm water, and sugar in a small cup or bowl, cover with a kitchen towel, and leave to ferment for about 15 minutes.
Mix the flour and salt together in a bowl, make a well in the center and pour the yeast mixture, tepid water, and olive oil. Slowly mix together with your hand or a spatula in circular motion working from the center well going out towards the side of the bowl until fully incorporated and flour stick together.
Remove from bowl and put on a clean floured surface. Knead dough for about 8 minutes until smooth. If dough is wet, add a little flour. If it’s dry, sprinkle a little water. Form into a ball and put back into the bowl, cover with a kitchen towel, and let rise in a warm place for about 1½ hours.
Punch dough in the center and cut into four pieces. Lightly knead each piece and form into a ball. Flatten with your palm or a rolling pin and make into a round flat dough, Stretch to make 8 to 10 inches flat dough. Drizzle with flour, then cover with a kitchen towel to let rise for another hour.
Put your desired toppings and bake for about 10 minutes or until golden brown at 500* F preheated oven. Bake on a pizza stone or a baking sheet greased with olive oil.
Tested and tried at Chris kitchen on 07/25/2011