Ingredients
Ingredients
- 3 1/2 cups all purpose flour
- 2 tablespoons active yeast
- 1 cup warm water
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons honey
- 1/3 cup olive oil
- pesto
- tomatoes
- corn meal for dusting
- 1 pound/455 grams whole-milk mozzarella (not fresh mozzarella)
- 1 large egg, beaten with 1 teaspoon water, for egg wash
- Flaky salt, such as Maldon, for sprinkling
Instructions
Sprinkle yeast on top of warm water.
Allow to sit while you prepare other ingredients.
Combine flour and sea salt in bowl of stand mixer or food processor.
Slowly drizzle in olive oil, then honey, then yeast and water mixture.
Combine until forms a soft ball.
Drizzle olive oil into a glass or metal bowl, being sure to cover the sides of the bowl.
Remove dough ball from mixer or food processor and place dough into prepared bowl.
Cover with a damp cloth and place in a warm oven for about 10 minutes to double in size.
Remove from oven and punch the dough down.
Cover again with damp cloth and return to warmed oven.
Allow to rise again, approximately 30 minutes. Remove from oven and place portion of dough on pan lightly dusted with corn meal.
Cut tomatoes in half and place on parchment lined cookie sheet cut side up. Salt and place under the broiler. 5-10 minutes until blackened slightly on top. Place on cutting board and dice.
Put tomatoes in a bowl leaving as much of the liquid behind as possible. (not all the liquid as then it will become dry.
Cut the mozzarella into cubes and toss with the tomatoes. (*you can wilt some spinach and squeeze out then chop and add to the bowl if desired)
Top one half of dough with pesto, add tomato mixture and fold one half of dough over the other and crease edges to form a seal.
Cut three holes in top of crust to allow steam to vent.
Paint the top with egg wash
Bake in oven or on grill for approximately 20 minutes at 350 degrees until crust has turned a light golden brown.