Homemade Calabrian & Mozzarella Pizza

Posted by Annette Bellisari on

Ingredients:

For the dough:

1 1/2 cups lukewarm water

1/2 packet active dry yeast 

2 tablespoons honey

3 cups bread flour or all purpose flour

2 tablespoons kosher salt 

3 tablespoons olive oil

For the toppings:

1 jar of Bellisari’s Calabrian Pepper & Sweet Fennel Spread

1 ball of fresh mozzarella

1 bag greens (arugula, romaine, bibb etc.)

5 tablespoons olive oil

2 tablespoons Romano or Parmesan Cheese, grated

pinch of kosher salt & pepper

Directions:

In a medium bowl add warm water, stir until honey is dissolved. Place the yeast in the warm water mixture and leave for about five minutes or until foamy.

In a large bowl mix together two cups of flour, kosher salt and olive oil. Once the yeast has proofed add it to the flour mixture and begin to stir with a wooden spatula. The dough will look loose (if the dough is sticking to the bowl add more flour).

Pour the dough onto a floured surface and begin to knead the dough until a ball is formed. Grease your bowl with olive oil and place the ball of dough into the bowl seam side down. Cover with damp kitchen towel and place in a warm spot to rise for five hours. 

Preheat oven to 500F and place pizza stone or baking sheet in oven to warm up.

After dough rises take it out of the bowl onto a floured surface and pull the dough out and push out all of the bubbles that have formed. Stretch the dough and cut into four pieces.

On the pizza stone or pan add olive oil and place dough onto hot sheet — par-bake the dough for five minutes. Remove crust add Bellisari’s Calabrian Pepper & Sweet Fennel Spread, mozzarella and a drizzle of olive oil. Bake until crust is golden brown or to liking.

In a separate bowl mix together greens, three tablespoons of olive oil, cheese, salt and pepper.

Remove pizza, top with greens & enjoy!



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