Gouda Pizza Pie - Skirt in the Kitchen

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Let Gouda be the filling, not so much a topping, making it a gouda pizza pie. Bread will rise around the outside; the cheese will sink in the middle and form a well of gooeyness. Allow it to rest for a few minutes to slightly cool in order to set up so the cheese does not fall off the pizza pie bread when it’s fresh out of the oven for slicing, but serve it warm.

For the sauce, freshly cut and add herbs of basil, rosemary, chives, thyme, and oregano into a can of Italian plum tomato sauce.

Mince 1 clove of garlic and stir into the sauce. Add a pinch of salt.

Splash some sweet white wine into the naturally seasoned tomato sauce. This particular one has the elements of citrus in its flavor– peach, apricot, lemon, orange.

For the dough, stir 2 1/2 teaspoons active dry yeast and 1 tablespoon sugar into 2 cups warm water. Bring to a foamy stage, covered, 8 to 10 minutes. After the ‘blooming stage’, add 2 cups bread flour and 2 teaspoons coarse salt. Cover once more; let it rise for 10 to 15 minutes. No more rising is needed– simple and convenient. Click http://skirtinthekitchen.com/?p=30 for Pizza Pie cooking videos.

On a well-floured surface, dump the wet dough. It will not have form at this point. Add 2 cups flour over the dough and work in with your hands and fingers, gently flipping it over and giving it some solidity. Doing it this way, adding more flour after it’s had time to set and rise, the crust will be very tender. You will need 1/4 to 1/2 cup more of the flour to keep the dough from sticking. Be careful not to add too much flour so the crust is not tough.

For the pizza pie, put all the dough into a deep pan so that it has a deep ridge to resemble pie. For regular pizza, divide the dough and bake on a pizza stone. If making regular pizzas, this dough will make 2 thick pizzas or 4 thin ones. If you don’t make the pizza pie and you opt for making a typical pizza, the thinner the dough, the better this recipes tastes for pizza. Don’t roll out the dough, use your finger tips to work it into a circle. Give it a ridge if you’re making the pizza pie so it holds in the Gouda nicely and symmetrically.