Makes 6 to 8 servings
Pizza Dough
1 1/4 cups sparkling mineral water
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
2 teaspoons active dry yeast
Scant 1/2 teaspoon salt
(3 ) 1/2 cups (15.5 ounces) bread flour, divided, plus more as needed for kneading
1. In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture
for 15 minutes to hydrate the yeast.
2. Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very
soft dough.
3. Turn out the dough onto a well-floured board and continue kneading in additional flour
until a soft, sticky dough is achieved. The dough should be very moist; the more flour
added, the heavier the dough and final crust.
4. Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set
aside the dough until it doubles in volume, about 1 to 1-1Ž2 hours. (While the dough is
rising, make the tomato and pesto sauces, and assemble the toppings.)
5. When the dough has doubled in size, punch it down and turn it out onto a floured
board. Halve the dough and roll each half into a ball. Place on the floured board and
lightly flour the tops. Loosely cover each ball with plastic wrap and set aside until
almost doubled again.
Tomato Sauce
1-1/2 teaspoons extra-virgin olive oil
1-1/2 teaspoons minced garlic
3/4 cup diced yellow onion
1-1/2 cups (9 ounces, about 4 whole tomatoes with sauce) canned plum tomatoes
1-1/2 teaspoons tomato paste
1/4 teaspoon salt
1/2 teaspoon sugar, or to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1. In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook,
stirring occasionally, until the onion is translucent, careful not to burn the garlic.
2. Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer
for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
3. Pass the sauce through a food mill, or purée using a food processor or blender. This
makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
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| Cafe Del Rey's
Mediterranean Pizza
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You'll enjoy a light crust, bright sauce and array of colorful toppings in this
pizza from Cafe del Rey in Marina del Rey, CA. The restaurant was happy to share its recipe, which has been adapted below. The recipe makes two pies, perfect for company.
Basil Pesto
2 small garlic cloves
1 teaspoon toasted pine nuts
Small pinch red chili flakes
1 tablespoon grated Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
2 cups loosely packed basil leaves
Lemon juice, to taste
1. In a large mortar and pestle or using a food processor, grind together the garlic,
pine nuts, chili flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time,
until they are incorporated and a coarse paste is formed.
2. Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine
nuts or olive oil. Thin as desired with a little olive oil.
3. Refrigerate the pesto in a nonreactive container with the surface covered with plastic
wrap until needed; the pesto will keep for up to 1 day.
Assembly
2 cups fresh grated mozzarella
1/2 cup crumbled feta
1 cup cherry tomatoes, halved
3/4 cup pitted kalamata olives
1 cup drained marinated artichokes
1. Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
2. Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel.
Divide the sauce between the two rounds, ladling evenly over each round and leaving a
1-inch border around each.
3. Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each
pie with the tomatoes, olives and artichokes.
4. Gently slide the first pizza on the stone. Bake until the crust is puffed and
golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the
pie and heat of the oven). Remove the pizza and slide the second into the oven. Cool the
pizzas slightly, then spoon the pesto over and slice. Serve immediately.
Adapted from Cafe del Rey
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