Three Cheese and Sopressata Pizza with Melted Tomatoes and Arugula Salad

Dinner 1.31.2012: Three Cheese and Sopressata Pizza with Melted Tomatoes and Arugula Salad

Three Cheese and Sopressata Pizza with Melted Tomatoes and Arugula Salad

Pizza Dough (makes 3 small or 2 large)
You can either use 4 cups of white flour (12 oz water) or 3 cups white and 1 cup whole wheat (~13 oz water). Whole wheat flour will absorb more water so will need to add a little more. Also, do not use more than 1 cup of w/w flour, otherwise the dough will be too heavy.

You can keep unused dough in an air tight container for 5 days (it will develop more flavor) or freeze (FoodSaver) it immediately after kneading - defrost in refrigerator and let rise as usual.

• Combine and knead (dough hooks) for 8-10 mins: 3 cups (bread) flour
• 1 cup whole wheat flour
• 1 Tbs yeast
• 2 tsp kosher salt
• 1/2 tsp sugar
• 1 oz olive oil
• ~13 oz warm water (dough should still be slightly sticky)

Let dough rise in a warm place - cover bowl with a wet towel so it won't dry out. Roll/stretch into desired shape/thickness (I like a thin crust), let rest, add toppings and bake on a metal cookie sheet at 500F (preheated) 7-12 minutes.

Melted Tomatoes (small/cherry tomatoes (halved), olive oil, kosher salt, minced garlic, dried oregano) - cook on low heat until desired consistency has been reached

Three Cheese and Sopressata Pizza (Asiago, Jack, Parmesan cheese; Sopressata, black olives, melted tomatoes, dried oregano, olive oil)

Arugula Salad (arugula, olive oil, white balsamic, herbs de province, honey, dijon, kosher salt, black pepper)

Three Cheese and Sopressata Pizza with Melted Tomatoes

Pizza Dough

Melted Tomatoes