Heirloom Tomato Pizza with Basil Goat Cheese and Garlic Served with Balsamic - Port Wine Syrup

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

Two 12 - inch Pizzas (4 portions)

Ingredients:

For the Dough:
1 cup room temperature filtered water
1 package active dry yeast
3 cups organic high-gluten flour
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

For the Balsamic-Port Wine Syrup:

1 cup aged balsamic vinegar
1 cup port wine

Directions:

For the Dough:
1. Combine the water, yeast, and half of the flour in a large bowl. Mix well and let stand covered for 15 minutes. Add the oil, salt, and remaining flour. With your hands, work the ingredients together until the dough comes together and holds its shape. (you may need a bit less flour, so add the last half gradually.)

2. Place the dough on a lightly floured surface and knead until it is smooth and elastic, about 5 - 10 minutes. If the dough becomes too sticky while you are kneading it, sprinkle a bit more flour over it.

3. Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap and let the dough rest until it has doubled in size, about 1 1/2 hours. Turn the dough out, gently deflate and return to bowl covered for another 1 1/2 hours.

4. When the dough has risen, place it on a lightly floured surface, divide it into two parts and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped and baked.

For the Port wine syrup:
1. Pour all the ingredients in a small sauce pot and simmer very slowly until reduced to a syrupy consistency. Let cool to room temperature before serving.

Nutrition Facts:

Source:

Chef Philippe Garmy