Sundried Tomato, Olive, Mushroom and Broccoli Pizza
This time of year, Sunday afternoon’s are pretty much filled with football, beer and pizza! I prefer to make my own pizza as it gives me more freedom to play around with the toppings and I can sneak in extra veggies too. I hope you enjoy this recipe as much as we do!
Prep Time: 1 hr 15 mins Cook Time: 20-25 mins Total Time: 1 hr 40 minutes Makes: 2 medium pizzas
- 4 cups bread flour or all-purpose flour
- 1 package (2 1/4 tsp) quick rise instant yeast
- 1 tsp sugar or honey
- 2 tsp salt
- 1 1/2 cups water, 110 F
- 2 tbsp olive oil, plus an additional 1-2 tsp
- 1/8 cup cornmeal or semolina flour
Toppings (for 1 pizza)
- 1 cups mozzarella cheese, grated
- 1/3 cup tomato sauce
- 1/8 cup sundried tomatoes, thinly sliced
- 1/4 cup sundried olives, halved and pitted
- 1/4 cup mushrooms, thinly sliced
- 1/4 cup broccoli, diced into very small pieces
- In the bowl of your kitchen stand mixer, combine 3 1/2 cups of flour, yeast, sugar, and salt. Using a dough hook, turn the mixer on medium-low. Add water and olive oil and mix until dough starts to form a ball. As the dough is coming together, keep an eye on it. If the dough is really sticky, add more flour from the remaining half cup of flour, one tablespoon at a time – but be careful not to add too much, as you do not want to dry the dough out. A little bit of stickiness is okay.
- Once dough comes together to form a ball, stop the mixer. Using some of the remaining flour, lightly dust a pastry cloth or counter top. Place dough ball onto the lightly floured surface and gently knead the dough into a firm ball.
- Take a large bowl and grease its sides with a teaspoon or two of olive oil. Place dough into the bowl and cover with plastic wrap or a damp tea towel. Put bowl in a warm place and let the dough rise until it doubles. This should take approximately 1 hour. During this time, you can begin to prepare your pizza toppings.
- Once dough has doubled in size and dimples when you stick your fingers into it, it is ready. Place dough back on the pastry cloth or lightly floured counter. Cut dough in half and roll into two even balls. Cover dough with the plastic wrap or tea towel and set aside.
- Preheat oven to 450 F.
- Sprinkle your baking stone or pizza pan with cornmeal or semolina flour. This will prevent your dough from sticking and will also add a nice bit of crunch to the bottom of your pizza.
- Place dough on the baking stone or pan and roll from the centre outwards towards the edges. Do not rush this process. Slow and easy does the trick. Once the dough is evenly rolled out in the centre, but just slightly thicker around the edge, you are ready to top your pizza.
- Spread tomato sauce evenly along dough. Sprinkle evenly with grated cheese and top with tomatoes, olives, mushrooms and broccoli.
- Bake for 20-25 minutes, or until the bottom of the crust is golden and the toppings are cooked.
- If you do not have a kitchen stand mixer, do not fret, you can make the dough by hand. All you need is a large bowl, a little elbow grease and a sturdy wooden spoon!
With love from my kitchen to yours, Bon Appétit!