Bucci's Insalata Pizza
Pizza Low Fat
Last updated 10/4/2011 8:10:48 PM. Recipe ID 38634. Report a problem with this recipe.
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Title: Bucci's insalata pizza
Categories: Eat-lf mail, Low fat, Pizza/calzo, Want to try
Yield: 8 Servings
2 1/2 ts Active dry yeast
1 pn Sugar
1 c Warm water
2 1/2 c All-purpose flour
1/2 ts Salt
6 md Roma tomatoes; sliced
3 tb Olive oil
1 tb Balsamic vinegar
1/4 ts Salt
1/4 ts Black pepper
1 Head garlic; roasted and
1/2 c Goat cheese
1 tb Chopped fresh mint
1/2 c Chopped arugula
To Make one 16-inch pizza crush (2hrs)
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer
bowl. Gradually mix in 2 cups flour and salt using paddle attachment.
Change to dough hook. Incorporate remaining flour and mix 10 minutes,
or until dough is smooth and elastic. Place dough in a greased
bowl.Cover with plastic and let rise 1-1/2 hours, or until doubled in
size. A longer, slower rising time will make a more flavorful crust.
Punch dough down. Form into a ball and refrigerate until ready to
use. Bring to room temperature before using.
To Complete the pizza (meanwhile plus 20 minutes): Meanwhile, marinate
tomatoes in 1 tablespoon olive oil, vinegar, salt and pepper for 1-2
hours. Roll out pizza dough to make a 16-inch circle. Brush with
remaining 2 tablespoons olive oil. Arrange marinated tomato slices on
pizza dough. Dot with garlic and goat cheese. Bake at 500F in a pizza
oven for 10 minutes, or until crust is golden brown. Remove from oven
and sprinkle with mint and arugula. Cut into desired number of slices
and serve at once.
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