Prep Time

35 Minutes

Cook Time

2 Hours 45 Minutes

Yield

Serves 4 8in Pizzas

Description

Most ingredients are available in Antonio’s Market!

Ingredients

For the Dough-

3 1/2 cups “00” Flour or Unbleached All-Purpose Flour plus more for Dusting
1 3/4 tsp Sugar
1 3/4 tsp Active Dry Yeast
1 3/4 tsp Fine Sea Salt
Extra Virgin Olive Oil, For Bowl

For the Filling and Topping-

1 1/2 lbs Watercress, Chard and/or Chicory, Tough Stems Discarded, Roughly Chopped
1 cup Jarred Artichokes, Drained and Thinly Sliced
1 ea Garlic Clove, Gently Smashed and Peeled
2/3 cup Geata Olives, Pitted
3 tbsp Extra Virgin Olive Oil, Plus more for Drizzling
1/2 cup Parmigiano-Reggiano
1/2 tsp Thyme Leaves
Fine Sea Salt

Method of Preparation

1. For the dough- In the bowl of an electric mixer fitted with a dough hook, sprinkle the yeast and sugar over 1 1/4 cups warm water.
2. Let stand for 5 to 10 minutes.
3. In a large bowl, whisk together flour and salt.
4. Add to the yeast mixture.
5. Mix on low speed for 4 minutes.
6. Let the dough rest, covered with a damp towel, for 5 minutes.
7. Remove the towel and knead on medium-low speed for 2 minutes more.
8. If the dough is too soft and sticky to hold its shape, mix in more flour by the tbsp. full.
9. If the dough is too stiff and dry, mix in more water by the tbsp. full.
10. Lightly oil a large bowl.
11. Form dough into a ball, transfer to the bowl and turn lightly to coat with oil.
12. Cover the bowl tightly with plastic wrap and let stand at room temperature for 40 minutes.
13. Dough should double in size.
14. Divide dough into 8 pieces.
15. Shape the pieces into balls and place on a lightly floured work surface.
16. Loosely cover with a damp dishtowel and let rise at room temperature until they have doubled in size, about 2 hours.
17. Heat a pizza stone in the lower third of the oven for 45 minutes at 500 degrees F.
18. While the stone is heating, prepare the topping.
19. For the topping- In a large skillet, heat oil over medium heat.
20. Add greens, garlic, 1/4 tsp salt and 1 tbsp water.
21. Cook, stirring occasionally, until greens are wilted about 10 minutes.
22. Remove from heat.
23. Remove and discard the garlic.
24. To assemble the pizza- On a lightly floured work surface, press 1 dough ball with your fingers to begin to shape into a round.
25. Using a floured rolling pin, roll out dough to an 8inch round.
26. Transfer the dough to a lightly floured peel.
27. Shake the peel to make sure the dough will not stick.
28. Working quickly, shape a second dough ball into an 8inch round.
29. Spread 1/4 cup of the artichoke slices over the dough, leaving a 1/2inch border.
30. Drizzle lightly with oil and sprinkle with 2 tbsp cheese and a pinch of thyme.
31. Top with the second dough round.
32. Drizzle with olive oil and sprinkle with salt.
33. Slide the pizza onto the stone.
34. Bake for 7 minutes, the edges should be golden and the pizza puffed.
35. Remove from the oven and top with 1/4 each of the greens and olives.
36. Serve hot!
37. Repeat with the remaining ingredients.

Recipe Source

La Cucina Italiana Magazine, May/June 2013 Issue