Springbank Cheese Co. Crowfoot

Greek / Italian pizza

Pizza night with Parthena Olive oil and Crowfoot wines

Greek / Italian pizza

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GREEK/ITALIAN PIZZA FEATURING SPRINGBANK CHEESE PRODUCTS

INGREDIENTS (FOR WHOLE PIZZA):

*starred ingredients available at Springbank Cheese Crowfoot*

  • No Knead pizza dough
  • Greek Olive Spice*
  • Garlic Infused Olive Oil*
  • boneless, skinless chicken (barbequed, baked or otherwise pre-cooked)
  • white onion
  • fresh tomato
  • fresh basil
  • crimini mushrooms
  • artichokes, canned or fresh
  • black olives, canned or fresh
  • Italian Herb Gouda (Sylvan Star)*
  • Asiago (Aged Italian)*
  • Feta (any variety)*
  • Pizza Drizzle*

INGREDIENTS (FOR NO-KNEAD PIZZA DOUGH {JULIE VAN ROSENDAAL}):

  • 3 cups flour (all-purpose, Pizza Flour*, whole wheat, or half and half), plus more for dusting
  • 1/4 teaspoon active dry yeast (instant or regular)
  • 1 teaspoon salt
  • 1 ½ cups of water

INSTRUCTIONS:

  1. Prepare dough 18-24 hours in advance
  2.  In a large bowl, stir together the flour, yeast and salt. Add 1 ½ cups of water, and stir until blended; sprinkle in some Greek Olive Spice (more or less depending on the amount of flavour and aromatics you want to taste in the crust). The dough will be shaggy and sticky. Cover the bowl with a plate or plastic wrap and let it rest on the countertop for 18-24 hours at room temperature.
  3. After this time the surface of the dough will be dotted with bubbles. Generously flour a work surface and scrape the mixture out onto it, gently folding it over itself once or twice, then transfer to a rimmed baking sheet (it is best to coat it with cooking spray beforehand) that has been sprinkled with flour or cornmeal (cornmeal gives it a nice crunch!). Spread it out with your fingertips until it is a rough oval or rectangle (you may need to sprinkle the top with a little flour too, to keep it from sticking to your fingers) and set it aside while you get your toppings together and preheat the oven to 450°F.
  4. Dice the chicken, onion and tomato; roughly chop the mushrooms and artichokes; slice the olives. Tear the basil into small pieces. Shred or grate the Italian Herb Gouda and Asiago; crumble the Feta into small pieces. Divide toppings into bowls.
  5. Spread some of the Garlic Infused Olive Oil across the crust to act as the pizza sauce, then distribute the toppings across the surface of the dough. (The Feta is usually best on the very top, so it can get a bit browned and becomes nice and crispy.) Leave a small space (approximately the size of a quarter) in the middle of the pizza so that the extra moisture can evaporate and the cheese has a place to spread. Finally, pour a bit of the Pizza Drizzle over top of everything.
  6. Put the pizza in the oven and bake for 20-30 minutes, or until bubbly and golden (by which time the crust will be nice and crisp on the outside, but still soft and chewy inside).
  7. Slice and enjoy!

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