Gourmet Pizza

Name: Gourmet Pizza
Prep time: 20 min
Cook time: 20 min
Yield: 0
Ingredients: Dough:; 2 tsp (10 mL) sugar; 2 tsp (10 mL) active dry yeast; 1 1/2 cups (375 mL) water, warm; 2 tbsp (30 mL) Canola or Vegetable Oil; 2 tsp (10 mL) salt; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) dried basil; 4 cups (1 L) Robin Hood® Best For Bread Homestyle White Flour Robin Hood® Best for Bread Homestyle White Flour; Olive Tapenade:; 1 can (398 mL) pitted black olives; 1 clove minced garlic; 3 tbsp (45 mL) Canola or Vegetable Oil; 1 tsp (5 mL) dried basil; 1/2 tsp (2 mL) black pepper; Topping:; 1 cup (250 mL) strips of roasted red pepper; 2/3 cup (150 mL) crumbled goat cheese or feta cheese

Makes 2 pizzas

Prep Time 20 mins

Cook Time 20 mins

Serves N/A

Difficulty N/A

Ingredients

Dough:
2 tsp (10 mL) sugar
2 tsp (10 mL) active dry yeast
1 1/2 cups (375 mL) water, warm
2 tbsp (30 mL) Canola or Vegetable Oil
2 tsp (10 mL) salt
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dried basil
4 cups (1 L) Robin Hood^® Best For Bread Homestyle White Flour
Olive Tapenade:
1 can (398 mL) pitted black olives
1 clove minced garlic
3 tbsp (45 mL) Canola or Vegetable Oil
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) black pepper
Topping:
1 cup (250 mL) strips of roasted red pepper
2/3 cup (150 mL) crumbled goat cheese or feta cheese

Robin Hood^® Best for Bread Homestyle White Flour

Directions

Step 1:

Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand for 10 minutes, then stir well.

Step 2:

Stir in oil, salt, garlic powder, dried basil and 3 1/2 cups (875 mL) of flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves the sides of the bowl. Turn out onto floured board. Round up into ball.

Step 3:

Knead dough, adding more flour as necessary until smooth and no longer sticky (8 to 10 minutes).

Step 4:

Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.

Step 5:

Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).

Step 6:

Punch down. Turn out onto lightly floured board and let rest for 10 minutes. Divide dough into two. Press 1/2 batch in 14" (35 cm) pizza pan. Repeat with rest of batch to make 2 crusts.

Step 7:

Preheat oven to 425°F (220°C).

Step 8:

Combine all ingredients for olive tapenade in food processor until smooth. Spread each pizza with olive mixture. Top with roasted red peppers and goat cheese.

Step 9:

Bake in preheated oven for about 20 minutes, or until crust is crisp and browned.