Serving Size: 1 slice
Number of Servings: 8
Prep time: 1 1/2 hours
Cook Time: 30 minutes
11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
1/2 cup semolina flour
1/2 cup plus 1 tbsp unsalted butter
melted
1 tbsp olive oil
1 teaspoon salt
8 oz fresh mozzarella cut into
¼ inch thick circles
1 lb Chicken Sausage partially
cooked (see my recipe)
Diced onions,
bell pepper, and or sliced mushrooms, optional
12 oz shredded mozzarella
1 tbsp Italian seasoning
2 cups of your favorite
marinara or see my recipe for homemade marinara
Grated
Parmesan (optional)
Red
Pepper Flakes (optional)
In a large bowl, combine the
water, yeast, and sugar and stir to combine. Let sit until the mixture is
foamy, about 5 minutes.
With a fork, mix in 2 ½ cups
of the flour, the semolina & salt. Then, with a fork, mix in butter until
mixture is smooth and sticky.
Turn the dough out onto a
lightly floured surface and knead about until smooth but still slightly tacky,
3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
Place the dough in the bowl
and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free
place until nearly doubled in size, 1 to 1 1/2 hours.
Preheat oven to 475˚
With Rolling pin, roll dough
to a thickness of ½ inch and a diameter of 14 inches.
Oil a springform pan with
olive oil on the bottom & up the sides 2 inches
Place dough in pan. Baste
bottom with egg white
Layer fresh mozzarella
Layer partially cooked
chicken sausage
Top with vegetables, optional
Sprinkle shredded cheese
evenly
Sprinkle with Italian
Seasoning
Ladle 2 cups of marinara over
cheese
Bake for about ½ hour or
until crust is golden brown and a thermometer reads 165˚.
Remove from over and let sit for 10 minutes prior to slicing
Serve with Parmesan and red pepper flakes and a salad made of fresh greens
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