Makes: two 8-inch/20 cm pizzas
Prep time: 25 mins | Cook time: 4 mins | Ready in: 30 mins
Difficulty Level: Easy
INGREDIENTS:
- all-purpose flour, for dusting
- ½ pkg (560 g pkg) frozen PC® Italian Tipo “00” Flour
- Pizza Dough (one 280-g dough ball), thawed
- 4 tsp (20 mL) olive oil, divided
- 2 tsp (10 mL) za’atar spice blend, divided
- 1/3 cup (83 mL) diced halloom cheese (¼“ to ½” / 5mm to 1cm dice), divided
- 1 cup (250 mL) cherry tomatoes, cut into quarters, divided
- ½ cup (125 mL) lightly packed fresh cilantro, mint and/or parsley leaves, chopped
Equipment:
- PC® Propane-Powered Pizza Oven
- infrared thermometer
- pizza peel
DIRECTIONS:
1. Preheat pizza oven to medium-low. When ready to use, baking stone inside oven should read 425ºF to 450ºF (220ºC to 230ºC) on infrared thermometer. Dust pizza peel generously with flour; set aside.
2. Divide dough ball in half; gently stretch one half from underneath using hands (or roll using rolling pin) into 8” (20 cm) round, leaving thicker 1-inch (2.5 cm) border for crust. (Let dough rest 1 minute if it’s not stretching easily.) Transfer to prepared pizza peel. Gently shuffle peel from side to side to ensure dough slides easily on peel; if it sticks, carefully remove dough and dust peel with more flour.
3. Brush 2 tsp (10 mL) oil over surface of dough and sprinkle with 1 tsp (5 mL) za’atar, leaving border uncovered. Top with half each of the cheese and tomatoes.
4. Slide pizza off the peel and onto the stone in pizza oven. Bake, using peel to rotate pizza every 30 seconds, until crust is evenly golden and crisp, 2 to 4 minutes. Remove from oven by sliding onto peel. Transfer to cutting board.
5. Stretch or roll out remaining half of dough and top with remaining oil, za’atar, cheese and tomatoes. Bake as directed in step 4. Sprinkle pizzas with herbs, dividing evenly. Cut into strips or squares. Serve immediately.
Try this: For a creamy drizzle, stir together 1 clove garlic, minced, ½ cup (125 mL) plain yogurt, 2 tbsp (30 mL) chopped fresh herbs, 1 tbsp (15 mL) fresh lemon juice, and salt and black pepper, to taste.
Tip: No pizza oven? Bake on flour-dusted pizza pan, pizza stone or baking sheet on bottom rack of 450ºF (230ºC) oven until crust is golden and toppings are bubbly, 11 to 14 minutes.
Recipe Courtesy of: Zehrs – Orangeville & Bolton
