Hearts of Italy Pizza W/White Wine Honey Crust

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Total Time
1hr
Prep
30 mins
Cook
30 mins

A creamy ricotta pizza, topped with artichoke hearts, sun-dried tomatoes, spinach, roasted red peppers, mushrooms, black olives, pancetta, shallots and pine nuts! Smothered with fontina and asiago cheese and presented on a beautiful white wine and honey crust! Makes 2 pizzas. Prep time does not include rising time.

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Ingredients

Nutrition

Directions

  1. For dough:.
  2. In large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
  3. Set aside to "proof" for a few minutes. Til it's foamy.
  4. And remaining warm water, oil, and white wine.
  5. With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
  6. Add salt, stir.
  7. Add rest of flour needed to make a stiff dough.
  8. *You may not need the last 1/4 cup if your weather is very humid.
  9. Turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
  10. Place in oiled bowl, turning ball of dough all around til all sides are oiled.
  11. Cover, let rise in warm place til doubled, about 1-1 1/2 hours.
  12. Punch down, divide dough in half.
  13. Press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
  14. *If only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
  15. **You will also only need half of the sauce and topping ingredients when making 1 pizza.
  16. In small bowl, mix sauce ingredients well. Set aside. (This will be thick.).
  17. In small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. Drain any grease, set aside.
  18. Divide sauce in half, and spread evenly on each pizza.
  19. Sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
  20. Sprinkle each with basil and oregano.
  21. Top each with thin slices of fontina.
  22. Sprinkle each with asiago.
  23. Lightly sprinkle each with cayenne.
  24. Sprinkle each very lightly with fresh cracked pepper. About 3-4 turns from a mill on each, or to your own liking.
  25. Bake in 400°F preheated oven for 25-35 minutes til done to your liking.
  26. Sprinkle each with toasted, chopped pine nuts.
  27. Let rest a few minutes, slice and serve!
  28. Note: To toast pine nuts.
  29. Place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. Longer if desired, but watch carefully so that you don't burn or over-toast them. Do this while the pizza(s) are in the oven. Remove nuts from pan, set aside til needed.