Herbed Olive Oil & Halloumi Pizza With Mozzarella

• परोसना: Makes 2 servings
• सक्रिय समय: idk I make this in parts
• कुल समय: 1 hour (I guess?)

सामग्री

Flatbread Dough:

• 1 ½ cups (318 g) Warm Water (100°F - 109°F)

• 1 Tbsp (15 g) White Cane Sugar

• 2 tsp (9 g) Active Dry Yeast

• 3 ½ cups (490 g) All-Purpose Flour

• 1 Tbsp (10 g) Kosher Salt

• 2 Tbsp (30 g) Olive Oil

Herbed Olive Oil:

• 1/4 cup + 2 Tbsp Olive Oil 3 cloves of Garlic, minced

• ¼ tsp Garlic Powder

• ¼ tsp Onion Powder

• ½ tsp Rosemary*

• ¼ tsp Thyme*

• ¼ tsp Oregano*

• ½ tsp Kosher Salt

• ¼ tsp Black Pepper

Herbed Halloumi Garden Pizza:

• ⅔ batch (~590g) All-Purpose Flatbread Dough

• 2 cups thinly sliced Summer Squash Medley

• Kosher Salt, to taste

• All-Purpose Flour, for dusting

• Cornmeal, for cooking

• Olive Oil

• 3 Tbsp Herbed Olive Oil

• 5 oz Halloumi, sliced

• 2 oz Mozzarella, torn

• Flaky Salt, to taste

• Parmigiano Reggiano, to taste

• balsamic Glaze

• 6-8 hand torn leaves of Basil, for garnish

निर्देश

Flatbread Dough:

1. In a stand mixer fitted with a dough hook, add water, sugar, and yeast, and mix.

2. Allow the mixture to sit for 3-5 minutes or until the yeast appears slightly foamy on the surface and smells slightly reminiscent of an 85 year old’s UTI (after about 3-6 minutes).

3. Add flour, salt, and olive oil, and knead on low speed for 10-12 minutes. The dough should appear tacky and shiny.

4. Cover with plastic wrap and let it rise in a warm place for 1 ½ to 2 hours or until doubled in size.

5. Deflate and divide the dough into 1 large ~590g round (for pizza) and 2 smaller ~160g rounds (for flatbread rounds). Or make it all into a pizza. I’m not ur dad, I can’t tell you what to do, i usually make mega pizza.

6. To Store: Place the large round of dough in an airtight container and refrigerate for at least 24 hours (and up to 3 days).

Herbed Olive Oil:

1. Place all ingredients in a microwave safe bowl and mix until well combined. In 20-second increments, microwave for 45 seconds to 1 minute, until fragrant and sizzling (ur mom is fragrant and sizzling).

15 minutes berore cooking... Prepare Pizza Dough:

• Remove the all-purpose flatbread dough from the refrigerator and allow it to rest at room temperature for 15 minutes. In a bowl, add summer squash and generously season with salt. Be sure to rub the salt into the squash to draw out the moisture (I hope that sentence makes you uncomfortable, I imagine Hannibal Lector saying “rub the lotion on the skin Clarice”, but you imagine whatever).

Assemble & Cook Pizza

1. Preheat oven to 500. (And then I usually crawl inside to prepare myself for the amenities of hell, but that part is optional).

2. On a floured surface, stretch the dough into a large round (about 12 in diameter) or rectangle.

3. Transfer the shaped dough to a cornmeal-dusted or parchment-lined sheet tray (cornmeal >>>>). Drizzle olive oil, and spread ½ of the herbed olive oll across the pizza.

4. Press the summer squash dry (or fall squash, Florida doesn’t have seasons anyway) with a paper towel, then transfer it to the pizza. Top with sliced halloumi and torn mozzarella. Brush the top of the pizza with the remaining ½ of the herbed olive oil, then garnish with flaky salt. Bake until the crust is mostly golden brown, around 16-8 minutes.

5. Remove the pizza from the oven and garnish with freshly grated Parmigiano Reggiano, a generous drizzle of balsamic glaze, and torn basil.

नोट्स

DO NOT FORGET THAT THE DOUGH NEEDS TO SIT IN THE FRIDGE AND RISE FOR 24 HOURS BEFORE COOKING. YOU WILL BE DISAPPOINTED IF YOU FORGET THAT AND WILL HAVE SOGGY VEGGIES FROM YOUR TEARS ABOUT NO BREAD.