Prep 15 mins
Cook 30 mins
I just one first prize in a contest sponsored by http://www.igourmet.com for the best pizza recipe. I have to say I am SO excited! The requirements were to use at least one ingredient that they carry -- I used five, the 2 cheeses, pepperoni, peppers and tomato puree can all be found on their website. I think the combination of flavors will speak for itself.
- 7.08 g yeast
- 236.59 ml warm water
- 354.88 ml white flour
- 236.59 ml wheat flour
- 4.92 ml garlic salt
- 4.92 ml dried basil
- 4.92 ml dried oregano
- olive oil
- 236.59 ml cal valls organic tomato puree
- 236.59 ml Peppadew pepper (I prefer mild)
- 473.18 ml grated fontal cheese
- 236.59 ml crumbled crater lake blue cheese
- 118.29 ml thinly sliced molinari pepperoni
- Combine yeast and water in a non-metallic bowl and stir until dissolved.
- In a separate bowl combine the flours and spices.
- When yeast starts to bubble, add the dry ingredients and mix well.
- Place dough in a non-metallic bowl greased with olive oil, roll the dough until all of it is greased, cover with plastic wrap and let rise until doubled in size – about 1 hour.
- Sprinkle a thin layer of cornmeal onto your pizza pan.
- Roll dough out on a floured board to fit your pizza pan (I use 14 or 16 inch pan depending on how thick I want my crust).
- Preheat oven to 450 degrees – bake dough in the oven for 10 minutes or until the center of the crust looks firm. (I do this only because my oven does not get as hot as I would like it to for pizza. If you have a pizza oven, then there is no need to pre-bake the crust.).
- Remove dough from oven and apply toppings below.
- Apply layer of tomato puree onto the pizza crust (I usually use about ½ can).
- Sprinkle the fontal cheese on top of the sauce.
- Apply a generous amount of peppadew peppers over the fontal cheese (at least ½ jar) I leave the peppers whole, but you can cut in half if you prefer.
- Apply the sliced pepperoni.
- Apply the crumbled blue cheese.
- Brush a bit of olive oil on the rim of the pizza.
- Return to the 450 degree oven and bake for an additional 15 minutes or until the cheese is melted.
Congratulations on winning first prize - you deserve it...this is an excellent combination of flavors. I started searching for the peppadew peppers from Day One of the Zaar World Tour and have not found them in any grocery stores, specialty or gourmet markets here in Orlando (I've been looking everywhere for weeks), so substituted sun dried tomatoes. I did find the fontal cheese at Whole Foods and shame on you for introducing me to it...that stuff is creamy heaven. I probably wouldn't use it on pizza again, at least this one, since it's flavor gets lost by the strong blue cheese and mozzarella would work just as well for less $. I used white flour only; otherwise my husband wouldn't eat this and only baked once about 15 minutes to cook the dough and toppings, which were overdone. Next time I'll check it after 10-12 minutes or reduce to 425 degrees. It seems like a lot of changes but the pepperoni and blue cheese were delicious together - go pepper blue!