Bruchetta pizza
By
Heather Brignall
@brignall
1
I tried to copy one we tasted at Moxies.... i was told it is pritty close.
Ingredients
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1 pkgactive dry yeast
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1/4 cwater, warm
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1 Tbspsugar
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1 Tbspshornting
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1 tspsalt
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2 3/4 cflour
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BRUCHETTA (MAKE AT LEAST A DAY AHEAD)
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1 largered onion
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1 bunchbulb of garlic. chopped ( i use whole bulb)
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3 Tbspcilantro, dried
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·goat cheese
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·mozza, pavalone cheeze
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8/10 largeromano or other tomatoes
How to Make Bruchetta pizza
- place yeast in 1/4 cup of luke warm water. let rise until double. Place sugar, shortning and boiling water into a large bowl and stir until dissolved wait until luke warm.. and then add yeast mixture.add 1 1/2 cups of the flour and beat with electric mixer ,once blended add the rest of the flour and kneed until elasticy and doesn't stick although it is a little tacky . Let rise until double in bulk. will make 2 cookie sheet pizzas or 3 round average size pizzas
- a day or 2 ahead chop romanoe tomatoes , at least 8 to 10 into a glass bowl. chop red onion and add to tomatoes and the bulb of garlic chopped fine i use a special chopper for the garlic to get it small . add cilantro and olive oil and mix well. keep in refrigerator for at least a day the longer the better the flavours mix.steam asparagus until tender and then chop into good bite size pieces.
- press dough into pan, wipe olive oil on crust place bruchetta mix ontop of crust( you may have some left just use the leftovers with crackers for a snack) then cut up asparagus then chunks of goat cheeze don't put lots on just chuncks scattered. it is a strong flavor. and then top off with other cheezes. bake in oven at 400 f. for approximate 25 to 30 min.