Rosemary and Thyme Foccacia Pizza with Garden Greens and Veggies

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.
Toss in salad and a glass of wine and …..
Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, pizza stone or baking sheet, mixer, mixing bowl, measuring cups and spoons, spatula
3 1/2 cups all purpose flour
1 cup warm water
2 tsp. (1/4 oz.) rapid rise yeast
2 tbsp. sugar
1 tbsp. kosher salt
¼ cup olive oil
2 tbsp. herbs d’provence
2 tbsp. dried thyme

1 sprig fresh rosemary chopped fine
Corn meal
4 oz. fresh mozzarella
1 cup of fresh arugula
1 cup fresh basil leafs
1 cup mixed tomatoes, cherry, red and yellow
½ cup roasted red peppers

8 calamata olives sliced
1 cup onion sliced
4 cloves garlic chopped
½ cup sliced jalapeno peppers or other hot chile peppers
½ cup Parmesan cheese grated

1. Pour the yeast into one cup of warm water and add the sugar. Let sit until the mixture begins to foam.
2. Dissolve the salt in a small amount of warm water.
3. Add the yeast-sugar water to your mixing bowl and using a dough hook and begin to stir on low speed and add the flour, a little at a time, thyme and herbs d’provence. Slowly to combine then add the salt and the ¼ cup of olive oil.
4. 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.
5. Turn the dough out onto a floured surface and knead into a ball.
6. 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.
7. Let the dough rise in the bowl in a warm area, covered, until it doubles in size.
8. 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.
9. Prepare the veggies by adding the sliced onions, garlic, rosemary and hot peppers to a sauté pan which has been lightly oiled and cook until edges of the onions and garlic just begin to turn brown. Shut off the heat and set aside.
10. Once the dough on the stone has rested and begun to rise again, drizzle on a little olive oil and add the remaining ingredients as you choose finishing with the grated mozzarella.
11. Place the pizza into the oven and bake until the crust is well browned and the underside is crisp.
Nutritional Information per slice (eight slices per pie):
Calories 395 , Fat 14.9 gm, Cholesterol 20 mg, Sodium 1168 mg, Carbohydrates 50.0 gm, Protein 15.9 gm.

2 Comments Add yours

  1. gpugsley says:

    This looks delicious, although I do not knowingly eat anything with so much sodium. I do not see the number of servings listed.
    Do you layer on the middle set of ingredients first before the sauteed?

    1. Thank you for noting the number of serving issue. My bad. There are eight serving used to calculate for this particular recipe.
      I can understand your angst about a perceived high sodium content and having said that, I will suggest that any recipe is really only a guideline and is malleable in the sense that you should feel free to add, subtract, or adjust any element or ingredient to suit your particular health, culinary or gustatory parameters. Salt tends to be added and subtracted for taste as opposed to some ingredients that must be in ratio to cause the desired esoteric chemical reaction while baking, for instance, that goes awry if the ratios are disturbed.
      You can layer, in any order, or mix the all of the topping ingredients together prior to placing them on the dough as there really are no rules but personal choice. I prefer cheeses on top to act as the binding agent to hold everything in place for service.

      Good eating! Chef Bren

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