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Ingredients
- 1 c. Sun-dry tomatoes
- 1/4 c. Red wine
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Extra virgin olive oil
- 1 head garlic
- 3/4 c. Pine nuts, toasted
- 1/2 lb Fontina cheese, sliced
- 1/2 tsp Sugar
- 1 pkt Yeast
- 1/3 c. Yellow cornmeal
- 1/2 tsp Salt
- 2 c. All-purpose flour
- 1 c. Hot water (110-115 F)
- 1Â 1/2 Tbsp. Extra virgin olive oil
- 2 c. Firmly packed minced fresh basil leaves
- 1/4 c. Pine nuts
- 1/2 c. Grated Parmesan cheese
- 3 x Cloves garlic, minced
- 1 tsp Salt
- 3/4 c. Extra virgin olive oil
Directions
- Prepare Toppings: Put the sun-dry tomatoes in a small bowl and cover with warm tap water. Let soak, stirring occasionally, for 30 min. Drain and pat dry. Put back in the bowl and add in the red wine, balsamic vinegar, and extra virgin olive oil and let sit, stirring occasionally, at least 1 hour. Wrap the head of garlic in aluminum foil and roast in oven at 400F for about 30 min. Leave garlic in foil and chill till cold, about 30 min.
- When cold, carefully peel cloves and slice into halves or possibly thirds, and set aside. Make dough: In a stand mixer fitted with a dough hook, combine the sugar, yeast, cornmeal, salt, and 1 c. of the flour, and mix for 15 seconds on a medium-low speed. While dry ingredients are mixing, combine water and oil. While motor continues to run, slowly add in liquid ingredients in a steady stream. Then add in remaining 2/3 c. flour in 1/3-c. incremenmts, and mix till stiff dough forms and pulls away from sides of bowl. Knead for 2 min more. Put dough in a deep and cover with plastic wrap. Let dough rise in a hot place 1 hour, or possibly till doubled in bulk.
- While dough is rising, make the pesto: Put garlic, Parmesan cheese, salt, and pine nuts in a food processor or possibly blender and process till coarsely minced and well mixed. Add in basil and 2 or possibly 3 Tbsp. of the oilve oil and pulse till a thick paste forms. Add in half of the remaining oil and process for about 10 seconds till all basil is minced fine but not pureed. Transfer pesto to a bowl and stir in the remaining extra virgin olive oil.
- Assembly: Preheat oven and baking stone to 450F. When the dough is ready, punch it down and roll it out on a lightly floured surface to a thin disk about 16-18 inches in diameter. Fold the outer edge in about 1/2 an inch and healthy pinch down to seal. Spread pesto proportionately over crust. Space sun-dry tomatoes proportionately across the crust, skin side up. Sprinkle pine nuts and roasted garlic slices proportionately over pizza, then top with Fontina slices, spaced proportionately. Sprinkle a little cornmeal on the baking stone. Carefully transfer the pizza to the baking stone and reduce heat to 400F. Bake till the crust is golden brown and the cheese is brown and bubbly, about 20 min.
- Let cold for a few min before slicing.
- Serves 4 as an entree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 1289 | |
| Calories from Fat 839 | 65% |
| Total Fat 96.08g | 120% |
| Saturated Fat 22.21g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1811mg | 75% |
| Potassium 858mg | 25% |
| Total Carbs 75.18g | 20% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.85g | 7% |
| Protein 33.35g | 53% |
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