Top Ten Pizzas
- Carnitza / Carnit-zza – Roasted pork on Tomatillo Salsa base
- Steak and Blue Cheese
- Sweet Potato and Pancetta
- Pear, Augula Pest and Prosciutto with Sauteed Sweet Onions and Provone
- Olive Tapenade
- Garlic Shrimp
- Pine Nut and Pesto
- White Cuban Pizza, Traditional Cuban Pizza (July 1 post)
Rosemary Beer Focaccia from The Beeroness
This makes an excellent pizza dough, even without the rosemary.
CORNMEAL OLIVE OIL DOUGH Makes about four pounds of dough = three large OR six small pizzas Stand Mixer with paddle attached, bowls and spatula 2 3/4 cups lukewarm/100 deg water 1 tablespoon granulated yeast 1 1/2 tablespoons, or less, kosher salt 3 tablespoons sugar OR honey, agave syrup, malt powder 3/4 cup olive oil 6 cups unbleached all-purpose flour 3/4 cup yellow cornmeal Wet: Mix the yeast, salt and sweetener with the water and olive oil in the mixer on low. Dry: Combine the cornmeal and flour in a large bowl. Combine: Add the cornmeal/flour to the mixer slowly, in small steps, until dough is formed. Sit: Let the dough sit, covered loosely, at room temp for about two hours. The dough should rise and flatten on the top. Use immediately after the initial rise, or refrigerate loosely covered for up to a week; or freeze for up to three weeks - thawing overnight prior to use.