Difficulty:
1/5

Ease of Preparation: Medium

Yield: 4 servings

Ingredients:

  • 1/3 batch focaccia dough (see Focaccia recipe)
  • 2 teaspoons (10 mL) coarse semolina flour
  • Olive oil
  • ¼ cup (60 mL) shredded mozzarella cheese
  • 1-2 ounces (28-57 g) Porchetta, thin slices (see recipe)
  • ~¼ batch Rapini with Sun-Dried Tomatoes (see recipe), chopped
  • 1 tablespoon (15 mL) goat cheese
  • 4-5 cherry tomatoes, halved
  • Salt

 


 

Method:

Use a portion of the dough from the focaccia recipe, rolled out to form a round flat circle.  Dust a pan with semolina flour and lay the rolled dough on to the pan.   Drizzle with olive oil, then sprinkle on mozzarella cheese.  Add small amounts of thinly sliced porchetta, chopped rapini and sundried tomatoes, goat cheese, and cherry tomatoes.  Finish with more olive oil and season with salt.

Bake at 425 F (220 C) for 20 minutes until crispy.

Note: all measures are estimated, this pizza is designed to be a fun treat that uses whatever is in the kitchen… in this case, the items used are from recipes prepared in the Season 1, episode 12 of One World Kitchen.  Feel free to use whatever you have on hand to make yours!