Italian Street Pizza

Ingredients

Dough

  • 1 (.25 oz.) Package active dry yeast

  • 1 tsp. White sugar

  • 1 c. Warm water (110 degrees F/45 degree C)

  • 2 1/2 c. Bread flower

  • 2 tbsp. Olive oil

  • 1 tsp. Salt

  • Cornmeal

Sauce

  • 1 can Diced low sodium tomatoes

  • 1 can Tomato paste

  • 1 tsp. Worcestershire sauce

  • 1 tsp. Italian seasoning

  • 1 tbsp. Fresh chopped basil

  • Pinch of salt and pepper

Toppings

  • Arugula

  • Balsamic vinegar

Directions

Crust

  • Preheat oven to 450 degrees F (230 degrees C).

  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 mins.

  • Stir in flour, salt, and oil. Fold until dough starts to form. Let rest for 5 mins.

  • Turn dough out onto a lightly floured surface and pat or roll into a round ball.

  • Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal.

  • Bake in oven, turning with tongs as needed, until crisp all over (approximately 20 mins). Meanwhile, make the toppings.

Sauce

  • In a bowl, add diced tomatoes and crush with a potato masher. Add additional sauce ingredients. Stir and set aside.

Topping

  • In a bowl, add arugula and drizzle with a high quality balsamic vinegar and toss.

  • Spread sauce to all edges of rectangular pizza crust. Pop it back in the oven for 5 minutes or until the sauce starts to bubble a little. Dress the top with the arugula and serve. Enjoy!

Rosemary Hallmark