Nov 26, 2012
Topped with smoked mozzarella, artichokes and capicola, this is a restaurant-style pizza that you can easily make at home.
Also known as scamorza, smoked mozzarella is a rich, flavourful cheese that you can use like regular mozzarella. It's a great additional to sandwiches, pastas and salads.
2 3/4 to 3 cups all purpose flour
1 tbsp. salt
1 cup warm water
1 tbsp. sugar
1 package (1/4 ounce) active dry yeast
Handful cornmeal, for pizza pans
2 x (3.5 ounces) smoked mozzarella, sliced
2 tsp. roughly chopped fresh marjoram
2 ounces thinly sliced capicola
1 small jar artichokes, drained, cut into bite size pieces
4 jarred roasted red peppers, sliced
Extra virgin olive oil or hot pepper oil, to finish (optional)
Pizza Dough In a large bowl, combine 2 3/4 cups flour and salt. Set aside.
In another bowl, add warm water, sugar and yeast. Stir to combine. Let sit until yeast starts to foam, about 5 to 10 minutes.
Add yeast mixture to flour mixture. Stir or work with your hands until dough starts to form a ball. Transfer to work surface. Knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Transfer dough to an oiled bowl and cover. Store in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Cut in 1/2. Roll each piece into a 10-inch round.
Sprinkle 2 pizza pans with a little cornmeal. Transfer each round to a pizza pan.
Assembly Preheat oven to 450 degrees F.
Top the pizza dough with smoked mozzarella cheese, marjoram, capicola, artichokes and roasted red peppers.
Bake pizza until crust is golden brown and crisp, and cheese is bubbly, about 10 to 15 minutes.
Finish with a drizzle of olive oil or hot pepper oil, if desired.
Variation: To save on time, instead of making your own pizza dough, use store-bought.
Yield: Makes two 10-inch round pizzas.