Dough
- 4 1/2 cups [630 g] flour
- 1 [1-tablespoon / 15-mL] pack active dry yeast
- 2 teaspoons [10 mL] salt
- 1 1/2 cups [375 mL] water
- 1 tablespoon [15 mL] honey
- 1/4 cup [60 mL] olive oil
- Oil
Filling
- 1/4 cup [60 mL] olive oil
- 1 3/4 pounds [794 g] finely chopped onions
- 2 garlic cloves, crushed
- 2 tablespoons [30 mL] Dijon mustard
- 1 teaspoon [2.5 mL] freshly ground black pepper
Pizza
- 1 1/2 pounds [680 g] grated Havarti cheese
- 7 ounces [200 g] crumbled Feta cheese
- 5 ounces [150 g] ripe olive slices
- 1 tablespoon [15 mL] caraway seeds
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Dough
- Reserve 4 1/2 ounces [130 g] flour.
- Into a large bowl, mix together remaining flour, yeast and salt.
- Heat together water, honey and olive oil, until just hot to the touch [122°F to 130°F / 50 to 55°C]; pour into dry ingredients.
- Add enough remaining flour until desired consistency.
- Knead dough for 3 to 4 minutes, until smooth and stretchy.
- Transfer dough into an oiled bowl; cover with a oiled plastic wrap and set aside for approximately 30 to 40 minutes.
- Punch dough down with your fist.
- Divide dough into 2 parts
- Roll each part of dough onto a floured surface, to line 2 [12-inch / 30-cm] greased pizza pans.
Filling
- Into a large fry pan, brown together onions and garlic into hot olive oil.
- Take away from heat; mix in Dijon mustard and black pepper.
- Cool.
Pizza
- Evenly spread onions mixture over crusts.
- Garnish each pizza with half of grated Havarti cheese, half of crumbled Feta cheese and half of ripe olive slices; evenly sprinkle with half of caraway seeds.
- Bake into a preheated 400°F [200°C] oven for 20 minutes, until crust is golden brown.
- Leave to rest for 5 minutes, before serving.
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