garlic from Singer Farm Naturals
For the past couple years, I have occasionally been writing articles for Edible Buffalo Magazine. You can see the latest one on garlic here. As much as I enjoy writing for Edible, I really do prefer writing in this space right here. And I miss it. My photos are brighter and more vibrant here, I can write about what I want to write about, with my own tone here. I like hearing the feedback when I write here. I miss all of that when I write in print publications.
There is also the issue of space in a print publication. Today I want to share with you a recipe that didn't make the cut for the latest issue of Edible, a shame because I think it was the best recipe of the bunch. This pizza recipe has a really nice crust, infused with some garlic flavor (remember, the article was on garlic...), covered with garlic roasted tomatoes, bacon, and basil. Even if you have to resort to grocery store tomatoes, the roasting process will make them sweeter and richer than your standard (or sub-standard) off-season tomato.
No photo of this one today, but there is more to come soon, I promise.
Garlic Roasted Tomato Pizza
1 package (or 2-1/4 teaspoons) active dry yeast
1 cup whole wheat flour
1-1/4 – 1-3/4 cups all purpose flour
1 cup warm water
1 teaspoon salt
1 Tablespoon garlic olive oil
2 teaspoons honey
5 cloves garlic confit or roasted garlic
TOPPINGS (increase the quantity of toppings if you choose to do two thinner pizzas)
6 plum tomatoes
6-8 cloves garlic, chopped
1/3 pound bacon, cooked until crispy and crumbled
1/4 cup parmesan cheese
1/3 cup mozzarella cheese, shredded
12-15 fresh basil leaves, rinsed and dried
Garlic olive oil
In a small bowl, combine the yeast, honey, 2 Tablespoons of the All Purpose flour, and 1/3 cup water. Whisk together and allow to sit until bubbly, about 10 minutes.
Meanwhile, combine the whole wheat flour, one cup of the all purpose flour, and the salt in a large bowl. Stir well to completely combine and evenly distribute the salt. Make a well in the middle of the flour mixture and pour in the yeast mixture and remaining water. Using your hands or a wooden spoon, combine well. It should form a ball but be quite sticky. Turn out onto a floured counter and knead well several times. It should be quite soft, but if it is very sticky, continue gradually adding flour while kneading. Place dough in an oiled bowl, cover with a towel or plastic wrap and leave at room temperature to rise until doubled, about an hour.
Preheat oven to 300°F. Slice the tomatoes in half across the hemisphere. Squeeze out the seeds and discard. Cut the tomatoes into quarters and lay out, skin side down, on an oiled baking sheet. Sprinkle the garlic into the tomato quarters, drizzle with olive oil and salt. Bake for about an hour or until the tomatoes have dried out a bit and are caramelized around the edges.
Increase the oven temperature to 500 °F. If you have a pizza stone, put it in the oven to heat. Punch down the dough and gently stretch it with your hands to about the size of a large baking sheet. For an even thinner pizza, divide the dough in half, stretch thin and put on two baking sheets. Either slide the dough onto your pizza stone or put it in the oven on the baking sheets. Bake about five minutes, or until it puffs up a little bit and begins to harden. If you are making a thinner pizza, watch very carefully; it may only need a couple minutes. Remove the dough from the oven, brush generously with garlic olive oil and quickly add the toppings. Begin with the bacon and tomatoes, then basil leaves, mozzarella, and finally the parmesan. Sprinkle with salt. Return to the oven and bake another 8-10 minutes, or until the cheese is melted and the edges of the crust are browned.