Posted by Mary Ellen
1 package active dry or fresh yeast
1 tsp. honey
3/4 cup warm water (105 to 115)
2 3/4 cups all purpose flour
1 tsp. salt
2 Tbsp. olive oil
3 cups grated mozzarella cheese
2 cups grated fontina cheese
2 cups (about 1/2 pound) sliced fresh artichoke hearts, cooked
2 cups (about 5 ounces) sliced eggplant, grilled or sauteed
4 tsp. grated Parmesan cheese
1/4 cup grated mozzarella cheese
1 tsp. chopped fresh oregano
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a
mixer fitted with a dough hook, combine the flour and salt. Pour in 2
tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add the
remaining 1/2 cup of water and knead on low speed about 5 minutes. Turn out onto
a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let
rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will
stretch when lightly pulled.)
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling
down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
Then on a smooth unfloured surface, roll the ball under the palm of your hand
until the dough is smooth and firm, about 1 minute. Cover with a damp towel and
let rest 15 to 20 minutes. At this point, the balls can be loosely covered with
plastic wrap and refrigerated for 1 to 2 days. Preheat the oven to 500 degrees.
Place a pizza stone in the oven. Saute the eggplant and mushrooms separately,
each in 1 tablespoon olive oil. Use more oil if necessary.
Place a ball of dough on a lightly floured surface. Press down on the center,
spreading the dough, or roll into a 7 or 8 inch circle, with the outer border a
little thicker than the inner circle. Brush lightly with oil and arrange the
topping of your choice only over the inner circle.
Arrange ingredients on the pizza dough in the order listed above.
Arrange the pizza on a baking stone and bake 15 to 20 minutes, or until the
pizzas are nicely browned. transfer to a firm surface and cut into slices with a