A Mediterranean-style pizza created byChef Mike Napelitano.
Recipe: Vicolo Pizza
Dough: 1 package active dry yeast 1/4 cup warm water (105°F to 115°F) (40° to 45°C) 2 cups unbleached flour 1/2 cup stone ground cornmeal 1 teaspoon salt 2 tablespoons olive oil 1/2 cup warm waterToppings: 6 plum tomatoes 6 to 8 slices of eggplant, skin on, salted, pressed for one hour 1 tablespoon butter 3 ounces sliced green bell pepper 4 ounces domestic mushrooms 1 1/2 cups (6 ounces) shredded Wisconsin Whole Milk Mozzarellacheese 1 cup (4 ounces) shredded Wisconsin Provolone cheeseHerb Mixture: 1 tablespoon torn fresh basil 1 clove garlic, crushed Marjoram, sage and sugar; pinch of each Salt and pepper, to tasteMarinade for Mushrooms: 1 cup olive oil 1 bay leaf Freshly ground black pepper, to taste 1 tablespoon chopped parsley, thyme and marjoram; pinch of each
For Dough: In small bowl, dissolve yeastwith 1/4 cup warm water and stir well. In large bowl, combineflour, cornmeal and salt. Add olive oil to yeast mixture andstir well. Add yeast/oil mixture to flour. Add 1/2 cup waterand stir well. Knead dough in bowl until it comes together intoa compact ball. Turn out onto work surface and knead for 5 to6 minutes until smooth and not sticky.
Put one teaspoon olive oil in mixing bowl.Place dough in bowl and turn twice to coat with oil. Cover bowlwith plastic wrap and a towel; set in warm place to rise untildouble in bulk (about 1 1/2 hours).
Punch down dough. Turn out onto work surface;knead for 2 minutes. Roll dough into a circle 12 to 13 inchesin diameter (or press out into a flat pizza pan). Cover witha towel. Let rise for 1/2 hour.
For Topping: Blanch tomatoes for 1 minutein boiling water; peel, seed and crush. Combine with basil/garlicherb mixture.
Rinse salt from eggplant, pat dry. Layslice on cookie sheet, brush with olive oil and bake in 425°F(220°C) oven, turning once, for about 1/2 hour until slightlysoftened.
Marinate green bell pepper in olive oil/garlicmixture.
Wash and quarter mushrooms. Sautin 1 tablespoon butter. Cool and marinate in olive oil/bay leafmixture.
To Assemble Pizza: Top in layers listedabove.
Bake on lower rack of a preheated 475°F(245°C) oven for 10 to 12 minutes or until the crust is brown.
Makes 4 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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