Recipe By : Rush Burkhardt (KKBG35A)
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg active dry yeast
3/4 c Water -- lukewarm
1 1/2 c High-gluten flour
1 pn Salt
1 1/2 tb Extra virgin olive oil
1 1/2 lb Fresh tomatoes
3 tb Extra virgin olive oil
1 Onion -- thinly sliced
1 cl Garlic -- minced
12 oz Tuna fish (2 cans) -- drained
Coarse salt -- to taste
Ground pepper -- to taste
8 tb Pine nuts -- lightly toasted
Fresh basil
Pizza Dough:
Combine the yeast with 1/4 cup of water. Cover and leave until double
in volume. If the mixture does not rise, throw it away and use a
fresh package of yeast.
If using a food processor, fit the bowl with a steel blade and put
the flour, salt, olive oil, yeast mixture, and remaining water into
the bowl. Process until the dough forms a ball, about 20 seconds.
Place the dough on a smooth surface and knead for a couple of
minutes, adding more flour if the dough is too sticky.
If using the hand method, combine the flour and salt and place the
mixture on a smooth working surface. Make a well in the center and
add the yeast mixture, olive oil, and remaining water. Gradually work
the flour into the liquid, using a wooden spoon. When the dough is
too stiff to work with the spoon, knead until smooth and shiny, about
8 to 10 minutes. Add more flour if the dough gets too sticky.
Put the dough in a large mixing bowl. Cover with a damp cloth or
plastic wrap and let rise for 2 to 2-1/2 hours in a warm place until
tripled in size. Punch down the dough, sprinkle with flour, and knead
for a minute. If not using until the next day, place in a bowl,
cover, and refrigerate.
Grease a 12" pizza pan with oil. Roll out the dough with a floured
rolling pin directly onto the pizza pan. Brush with olive oil. Let
rise for 1 hour. The pizza is now ready for filling.
Pizza:
Preheat oven to 400°F.
Peel the tomatoes either by placing them in boiling water for a few
minutes or by charring them over a gas flame or under a broiler. Slip
off the skins while the tomatoes are still warm. Heat 2 tb oil in a
large frying pan and soften the onion without browning it. Add the
garlic and the tomatoes. Cook for about 20 minutes over medium heat,
until the tomatoes are soft and the sauce has thickened. Add the tuna
fish and mix thoroughly. Season with salt and pepper.
Spread the filling evenly over the pizza dough. Sprinkle with the
pine nuts and the remaining oil. Bake for 25 to 30 minutes, or until
done. Sprinkle with the basil and serve.
