Herb Infused Pizza Alla Puttanesca

bakingwithnessa

This Herb Infused pizza Dough is out of this world and Made in France. Use your favorite toppings on it. Enjoy!

Prep Time 10

Bake / Cook Time 15

Resting Time 2

Total Time 2 25

Course Main Course, Pizza

Cuisine Italian

Servings 12

▢ 1 cup Tomato sauce alla Puttanesca (That's the one I used, feel free to use your favorite one)
▢ 1 cup ham (Sliced and Chopped)
▢ 1/2 cup (285 g) Kalamata Olives
▢ 1 cup mushrooms (From a Tin)
▢ 1 cup (450 g) shredded cheese

Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
Inside the bowl of your standing mixer, combine dry mix and the packet of yeast. Mix with the bread hook for 1 minute.
Pour the warm milk mixture over. Stir with the bread hook for about 5 minutes on Speed 1.
Take your dough out and form a ball, brush with your Rosemary Olive Oil. Place it in a clean bowl, cover with a plastic wrap and let it set for about 90 minutes to 2 hours, at room temperature, until double in size.
Place your Silpain® on the top of your Large Perforated Baking Sheet.
Once the dough has doubled, punch the dough down, and flatten with your hands on your Roul'Pat.
Roll the dough into a Large Rectangle using your beechwood rolling bin.
Then in layers, spread the tomato sauce, the ham, the olives, the mushrooms, and finish with the shredded cheese.
Preheat oven at 450F/225C. (This allows the dough to rest for 15-20min while your oven is preheating).
Bake for 15 minutes at 450F/225C. (Every oven heats differently, monitor your Pizza from 12min)
Once your Pizza is out of the oven, slide it onto a serving board. Enjoy! Bon Appétit!