If you prefer, you can replace the plum tomatoes in this recipe with 4 ounces sun-dried tomatoes, packed in oil, drained and chopped. For the crust, the higher the humidity, the more flour you'll need to use.
Servings: Makes 2 10-inch pizzas
- 1 package (1/4 ounce) active dry yeast
- 1 cup lukewarm water
- 3 to 3 1/2 cups high-gluten flour , depending on the humidity
- 1 teaspoon salt
- 4 tablespoons extra-virgin olive oil , plus more for bowl
- 1 1/2 cups (8 ounces) soft goat cheese , crumbled
- 3 fresh plum tomatoes , seeded and chopped
- 2 teaspoons fresh thyme leaves
In a small bowl, combine yeast and water. Cover and place in a warm part of the kitchen until mixture begins to bubble, about 10 minutes.
In a food processor fitted with a knife blade, combine 3 cups flour, salt, 2 tablespoons olive oil and yeast mixture. Process until a soft dough forms, about 45 seconds. If necessary, add more flour and pulse as needed until dough begins to pull away from the sides of the bowl. Turn dough onto a lightly floured work surface; knead about 2 minutes.
Coat the inside of a large mixing bowl with oil. Coat dough thoroughly with oil. Place dough in bowl, cover with plastic wrap and place in a warm part of the kitchen. Let rise until doubled in size, about 1 hour.
Punch down dough. Cut in half and shape into 2 balls. Place on floured surface. Let rise again at room temperature for 30 minutes.
Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Roll dough balls into two 10-inch-round pizza crusts. Place pizzas on the grill and cook 3 to 5 minutes (the longer you cook them, the crispier they'll become).
Using tongs, turn pizzas over and brush with remaining 2 tablespoons olive oil. Sprinkle each pizza with half the cheese, half the tomatoes and half the thyme. Grill until the cheese has melted, about 5 minutes.
Printed from Oprah.com on December 12, 2013
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