Ingredients
- Pizza dough (makes about 1 pound of dough, enough for a 14-inch pie)
- 1 envelope active dry yeast (7grams)
- 1 cup warm water (about 110 F), divided
- 1 1/2 teaspoons coarse salt
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons honey
- 2 teaspoons extra virgin olive oil
- For Roasted Vegetables:
- 1 large green bell pepper, cut into 1/2-inch strips
- 1 large red bell pepper, cut into 1/2-inch strips
- 1 large Portobello mushroom cap, sliced into 1/2-inch strips
- 1 small red onion, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper (about 10 grinds)
- For Roasted Garlic Spread:
- 1 head garlic
- 1 tablespoon extra virgin olive oil
- Additional pizza toppings:
- 2 ounces sweet slicing soppresata
- 1/2 cup grated mozzarella
- 1/2 cup grated fontina
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon honey
- Freshly ground black pepper (about 5 grinds)
- 1/4 teaspoon Kosher salt
- 2 tablespoon extra virgin olive oil
- 1/2 cup loosely packed parsley leaves
- 1 cup loosely packed baby arugula
- 5 large basil leaves
Description
Serious Eats
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