Chef Sam Spiva's Pizza Recipe
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Pizza Dough - Makes 2 - 11 inch pizza dough
1 3/4 Cups "00" Flour (or sub with AP if not available)
3/4 cups cool water
1 tsp Spiva Cooking Sel Gris (or some sea salt)
1/2 tsp dry active yeast
drizzle of olive oil for bowl
Procedure
The Sauce
1 can (14.5 oz) San Marzano Tomatoes
1 TB Spiva Cooking Spud Rub (sub with garlic and herbs)
3 TB Extra Virgin Olive Oil.
TT Salt
Procedure
Balsamic Reduction
1 bottle balsamic vinegar (16 ounces)
Procedure
The Pizzas
Bacon Margherita
1 Pizza Dough - See Recipe
Tomato Sauce to coat the bottom of dough (see recipe)
5 slices fresh mozzarella cheese
8 slices fresh tomato
1/4 bacon, cooked and chopped
12 leaves of basil to garnish.
Procedure
Cauliflower Prosciutto Pizza
1 Cauliflower crust
2 TB Extra Virgin Olive Oil
1 TB Spud Rub
1/4 cup shiitake mushrooms, chopped and sauteed
1/4 cup artichoke hearts, chopped
3 slices prosciutto, rolled and sliced into 1" pinwheels
5 slices fresh tomato
1/4 cup goat cheese, crumbled
Balsamic reduction (see recipe)
1/2 cup arugula