Pizza for Poogie

Another year has passed so it's time for black olive pizza again.  Here's the recipe for the dough we use.

Dough recipe:
1 pkg dry yeast (2 1/4 tsp yeast)
1 cup warm water
1 tsp sugar
2 1/2 cups all purpose flour
1 tsp salt
2 tbsp Italian seasonings (or whatever you desire)
2 tbsp olive oil

• Place the yeast, water, and sugar in a cup.  Stir and let sit for about 8 minutes. 
• In a separate bowl, add flour, salt, and seasonings.  This time I added garlic powder, onion powder, red pepper flakes, and Italian seasonings.
• Once bubbly, add yeast to the flour. 
• Once mixed together, rub olive oil on the top and let it rise for 30 minutes.  
• After 30 minutes, split dough in half for 2 pizzas.  
• Roll out and top with desired toppings.

A close up of the dough.

As Julie's favorite was black olive, the first pizza was solely black olive.

Yummy, bubbly black olive pizza!

Sauteing some onion for the 2nd pizza.

 

Prosciutto for 2nd pizza.

Goat cheese for 2nd pizza.

Since nothing was super fatty, the pizza turned out more like a focaccia.  The flavors were lovely and the bottom of the dough was nice and crisp.