Summer Heirloom Pizza with an Overnight Crust
Can you say Summer?!
This Pizza is so Summer.
I've been crazy obsessed with heirloom tomatoes....
Is it crazy to say this was the first time eating them?!
But I finally got my hands on them and boy did I enjoy them.
I love them so much simply because of their color and shapes.
Bright, vibrants..and happy.
Just look at it.
It's pure indulgence.
And on a side note - this wine pairs PERFECTLY.
I got it for two .. well THREE reasons.
1. It's Pinot Grigio (my absolute favorite ever)
2. It was on Sale
3. The Name of it....
I know right.
I know you want to buy it.
For the Grigio lovers - this ones very good if you want to try something new.
Or if you want to make this recipe - buying this wine is a great excuse.
Ok so Back to the Pizza....
If you can't find heirloom tomatoes .... You can always try to use a variety of tomatoes in your local market.
But there's just a huge flavor and earthiness that Heirlooms bring.
Since I can never really find them - I am in the middle of growing my own so that I can just walk outback to get them!
This takes a lot of time and patience but it's sure worth it in the end.
Unless an animal gets to them before me! (aka Addie) She loves them.
2 ¼ tsp active dry yeast (or 1 packet)
½ tsp sugar
1 c very warm water
3 c all purpose flour
1/8 c oil (olive or vegetable)
1 tsp garlic powder
1 tsp garlic pepper (or regular pepper)
Cornmeal (to make sure it doesn’t stick – this doesn’t go in the dough)
Little bit of oil to coat the top of the crust
6 large garlic cloves roughly chopped
Heirloom tomatoes of your choice (I used 1 red, 1 yellow and 1 green striped)
Good mozzarella – sliced into thick slices
1 large shallot thinly sliced into rings
Lots of fresh cracked black pepper
For the overnight crust – in a stand mixer with hook attachment combine the yeast, sugar and water together and let sit for 10 minutes.
Then add in all the flour, olive oil, garlic powder and pepper and knead for about 10 minutes until smooth.
Cover the dough ball with a little oil and cover the bowl with a dish towel. Let rest and rise for an hour and then place it right in the fridge overnight.
When ready to use – take the dough out of the fridge an hour prior to pizza making! Since the bowl is super cold – dump out the dough on the countertop and cover with a lightly dampened paper towel – this will insure it comes to room temp
15 minutes before your dough is ready – start prepping.
Preheat the oven to 450 degrees – and place your pizza stone in. If you don’t have a pizza stone a baking sheet will do.
Cut up all the tomatoes and mozzarella into equal slices
Chop up the garlic and slice up the shallot and set all aside.
When ready to roll – take your pizza dough and roll out until desired thickness. I used my fingers to knead the dough out to stretch – I didn’t use a rolling pin.
Now – take some cornmeal and place over the hot pizza stone – you want to make sure all of it is covered so pizza doesn’t stick.
Carefully place on your pizza stone – I used a pizza server to roll out my dough on and slid it onto the stone for easier transition.
Bake the crust for 15 minutes or so until the bottom starts to become crispy and browned.
When ready – top with a little oil, then the garlic followed by the tomatoes, mozzarella and shallots.
Bake for another 7 minutes, then broil to get some browning if desired.
When done, top with fresh pepper (maybe even basil! I would have but my plant hasn’t grown fully yet!)