Add the last of the mozzarella and fontina over top. Top with 2/3 of the mozzarella and fontina cheese.Īnd sprinkle your toppings and arrange the pepperoni over top. Spread 1/2 cup (more or less to your preference) pizza dough over top of the focaccia. ![]() Preheat your oven to 425°.Īfter the dough has risen, use your knuckle to make divots into the dough. For some reason I can never get the dough to fit the corners.Ĭover with a clean kitchen towel and allow the dough to rise one last time for 30 minutes. Prior to the dough, I add a generous amount of olive oil and use a pastry brush to coat the entire inside of the pan. Transfer the dough to a well oiled 9×13 pan. With your impeccably clean hands, press or punch down the dough to deflate it. Once the focaccia dough has risen, remove the plastic wrap. I make my own in advance, however either way you will need 1/2 cup – give or take to your liking. Whether you make your own pizza sauce or purchase it from the store, it’s totally up to you. You will also need 24 slices of pepperoni – traditional or turkey pepperoni works great too.Īlso, grate up 2 cups mozzarella, 1 cup fontina and 2 tablespoons parmesan. Transfer this to a paper towel lined plate as well. Cook on medium to medium-low, breaking up with a wooden spoon until fully cooked and golden brown. ![]() Repeat with 4 ounces of hot italian sausage. Once crispy, transfer to a paper towel lined plate and carefully wipe out the skillet. Meanwhile, fry up 4 ounces pancetta or bacon in a skillet over medium to medium low heat. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size.ĭuring this time is when I prep the pizza toppings:įor the veggies, I do 1/3 cup both diced green and red bell pepper, 1/3 cup diced red onion, 1/4 cup banana pepper, 1/4 cup sliced black olives. This keeps the dough from sticking to the bowl as it rises. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. Remove the dough off of the hook and shape into a ball. When the dough is just about combined, add in 2 tablespoons olive oil.Ĭontinue to mix until for 4 minutes or the dough is smooth and no longer sticking to the bowl. Mix until incorporated, stopping to scrape down the sides of the bowl as you go. Turn the mixer on low and stir until combined. In the bowl of your stand mixer, fitted with the dough hook attachment, measure and add 2-2/3 cup bread flour and 1 teaspoon kosher salt. Whisk in 2-1/4 teaspoons (or 1 envelope) active dry yeast and set off to the side for about 5 minutes. To Make This Focaccia Pizza Supreme You Will Need:įirst things first let’s make the focaccia dough! Below is my foolproof focaccia pizza dough recipe.Īdd 1 teaspoon honey to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. What I love most about a supreme pizza is that every single bite has a new flavor combination for your tastebuds. The focaccia pizza supreme being my personal favorite. Being that this deep-dish pizza is similar to a Detroit-style, we enjoyed all of them. ![]() A simple pepperoni (fabulous), one with different meats (do I even need to comment?□) and of course, a supreme pizza. Focaccia is pretty similar to pizza dough, maybe more loftier and softer, but that’s my opinion. I wondered what it would be like to putt pizza toppings on focaccia. Serves 8.įocaccia pizza is my new favorite way to pizza.Īround this time last year, I had an epiphany. Focaccia Pizza Supreme is just that, homemade focaccia is topped with pizza sauce, three different meats and cheeses and a plethora of our favorite veggie toppings! A deep dish pizza that is packed with flavor, texture and lots of cheese.
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