I had a hankering fro some chewy bread like substance tonight so I whipped up some of my 5-minute bread dough using 2 cups whole wheat flour and 4.5 cups of all purpose flour. I was thinking of the Roman pizza bianca which is typically a simple flatbread made with a high hydration dough topped with olive oil, salt and rosemary. I added a few other ingredients to this no-cheese pizza. The dough rose for about 3 hours before I took a hunk of it and stretched it out into a square. I doused the dough liberally with olive oil and topped it with sliced garlic, fresh rosemary, fresh tomatoes and arugula leaves. The whole shebang was sprinkled with kosher salt and baked in a hot hot oven until crisp and bubbly. It really hit the spot.
8 comments:
Looks delicious, Greg! A in 5 dough is a staple here too.
Cheese-free pizza is the best, isn't it?! It definitely allows all of the great veggie/herb flavors to shine through...
PS Great pic!
Looks great. I'm gonna have to give that bread dough a try. Thanks.
You make it sound so simple. Is it really? Perhaps 5 minute bread dough is part of your secret. Pizza is such a great dish because you can please so many palates at once. (Tried grilling some pizzas this weekend; almost took my eyebrows off, so I'm going back to the tried and true method you used here!)
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I've never heard of this 5 minute dough! Sounds amazing!
The pizza looks like a perfect Sunday night dinner!
Looks delicious Greg. I love the A in 5 dough as well. It's changed my way of looking at bread.
This looks so delicious (and not because I am waiting to go on my lunch break!!)
I love pizza bianca!
Regards from Buenos Aires.
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