Believe it or not, dear reader, this pizza is easy enough to be classified as a week-night dinner. And that includes making the dough from scratch! I love this recipe, because if I just pick up a couple kinds of cheese and 6 slices of soppressata from the deli, I can usually make this for dinner using only ingredients from the pantry (plus lemon thyme from the garden). Ina, classy lady that she is, serves these pizzas topped with an arugula salad. Andy and I choose to forgo this step. Please to enjoy!
White Pizzas with Soppressata
Adapted from Ina Garten
Makes Two Pizzas
- 1/2 cup plus 2 tablespoons warm (100 to 110) water
- 1 package dry yeast
- 1/2 tablespoon honey
- Good olive oil
- 2 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 2 cloves garlic, sliced
- 3 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups grated Italian fontina cheese (4 ounces)
- 3/4 cups grated fresh mozzarella cheese (3.5 ounces)
- 3 ounces creamy goat cheese, crumbled
- 6 slices good soppressata, spicy if available
- Combine the water, yeast, honey and 1 1/2 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 1.5 cups of flour, then 1 teaspoon kosher salt, and mix on medium-low speed. While mixing, add up to 1/2 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
- Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
- Make garlic oil. Place 1/4 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.
- Preheat the oven to 500 degrees
- Dump the dough onto a board and divide it into 2 equal pieces. Place the doughs on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- Press and stretch each ball into an 8-inch circle and place on a sheet pan lined with parchment paper. (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
- Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Cut the soppressata into quarters and distribute over the cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Happy pizza time 🙂