Herbs and Sundried Tomato/Calamata Olive Foccacia Pizza with Three Peppers, Mushrooms, Onions, Basil, Arugula, Olives, and Three Cheeses


Recipe courtesy of Chef Bren Ankrum – Culinary Editor
If you enjoy the joys of freshly baked bread, herbs, olive oil and fresh vegetables this pizza is both satisfying and relatively easy to make. The recipe for the foccacia is varied from the standard by adding whole wheat flour as one third of the flour volume which increases nutritional value. One slice of this filling pizza, olive oil for crust dipping, a salad, a glass of wine and …..
Enjoy!
From time to time we publish recipes that on the surface, may not traditionally be considered “healthy”. However, there is one common theme; they are made fresh, with whole foods that taken individually are superior to any “processed” product. We present recipes in the same mind set for many reasons. One, the recipe is considered to be delicious. Two, it is meant for an occasional meal and not something you would eat every day or a lot of at any one sitting. Three, it is made with whole, fresh ingredients. So the point is, if you what a great entrée/snack/breakfast/desert and feel like being a little adventuresome, make it yourself, indulge and be proud of it!
PS – Any of our recipes may be altered by substituting or removing ingredients for dietary or preference reasons. If you have an aversion or need to reduce salt intake, for example reduce it or leave it out. Recipes are guidelines not written in stone. If you don’t like beets for example, substitute another root crop that you do like.
Our goal is to explore the world of whole foods and their delicious combinations and encourage everyone to join their own exploration while avoiding the health risks which may be associated with faux foods, artificial ingredients, and chemically altered food sources.
We hope cooking will become a fun and rewarding pass time for you and yours!
Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, pizza stone or baking sheet, mixer, mixing bowl, measuring cups and spoons
Ingredients:
Dough
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup warm water
2 tsp. (1/4 oz.) rapid rise yeast
2 tbsp. sugar
1 tbsp. salt kosher
¼ cup olive oil
2 tbsp. herbs d’provence
2 tbsp. dried thyme
¼ cup sun dried tomatoes chopped
¼ cup calamata olives pitted and chopped
Corn meal
Toppings
4 oz. fresh mozzarella
2 oz. cheddar shredded
½ cup Parmesan cheese grated
1 cup of fresh arugula chopped
1 cup fresh basil leaf (julienne)
2 cups sliced portabella or other mushrooms of choice
1 cup large cherry tomatoes or plum tomatoes sliced
1 red bell pepper sliced into strips
½ medium sweet onion sliced into strips
8 cloves poached garlic chopped
3 jalapeno peppers sliced
6 Thai hot chilies or other small hot chile (crushed red pepper may substitute)
2 tbsp. olive oil
Kosher salt and black pepper to taste

Method:
Pour the yeast into one cup of warm water and add the sugar. Let sit until the mixture begins to foam or “bloom”.
Dissolve the salt in a small amount of warm water.
Add all the dough ingredients to the mixing bowl and set mixer to lowest speed with dough hook and mix.
Continue to mix with the mixer until the entire set of ingredients are well combined and have formed a cohesive ball. You may need to remove the dough from the hook a few times during this process. If the dough is too wet add a little flour until the dough is firm but not wet looking.
Turn the dough out onto a floured surface and knead into a ball.
Place the ball into an oiled mixing bowl, being sure all surfaces of the dough ball are lightly coated with olive oil so as not to create a skin while resting and rising.
Let the dough rise in the bowl in a warm area, covered, until it doubles in size.
Once risen, turn out onto a pizza stone that is generously coated with corn meal an d using your finger tips press into a round or oblong shape a little thinner in the middle than the edges. Let this rest for about 15 minutes in a warm area while you preheat your oven to 400 degrees.
Prepare the pie by adding first brushing or spraying the dough with a little olive oil, then the mushrooms, basil and arugula, onions, peppers, tomatoes, olives, and parmesan cheese . Bake for about 30 minutes.
At this point add the mozzarella and cheddar; return to the oven and finish until the crust is golden brown and the cheeses have melted.

Serves 8
Nutritional Information per slice (one serving):
Calories 428, Fat 17.2 gm, Cholesterol 15 mg, Sodium 1115 mg, Carbohydrates 53.2 gm, Protein 15.6 gm.
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Tags: , , ,

Categories: 0 to 500 calories, 301 to 500 calories, Bake, Breads, Entrees/Dinner, Lunch, Veggies

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2 Comments on “Herbs and Sundried Tomato/Calamata Olive Foccacia Pizza with Three Peppers, Mushrooms, Onions, Basil, Arugula, Olives, and Three Cheeses”

  1. April 25, 2012 at 1:18 PM #

    I love all the Mediterranean ingredients on this pizza! The salt factor is SO good. Is there anything better than pizza?

    • April 25, 2012 at 4:24 PM #

      Hard to beat pizza, especially homemade. This recipe was created while watching a Friday night baseball game and sipping on some nice Italian red wine. We have found that combination generates very good creativity!

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