Blueberry Cheddar Rosemary Lemon Pizza ~
~ Skirt in the Kitchen ~
Quilt a pizza– dock it with a pie crimper–
Grate blueberry white cheddar and disperse over pizza dough.
Pluck pieces off 1 rosemary twig
and scatter in place.
Lay lemon slices.
Gently push down– slightly.
Bake on stoneware, preferably, in a 500 degree oven for 7 to 9 minutes. Cut pizza into squares.
Basic Pizza Dough ~
~ adapted from Guy Fieri ~
Whisk 1 1/3 cups warm water (105 degrees) and 1 tablespoon sugar in a bowl; sprinkle one 1/4-ounce packet (2 1/4 teaspoons) active dry yeast on top. Set aside until foamy, about 10 minutes. Stir in 3 tablespoons extra-virgin olive oil.
Whisk 3 3/4 cups all-purpose flour and 1 1/2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, for 5 minutes, dusting with more flour if necessary.
Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired or freeze up to 1 month.
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