Garlic, Onion and Poppy Seed Pizza
Prep time: 
Cook time: 
Total time: 
Serves: makes 3 medium pizzas
 
Ingredients
  • For the dough
  • 5-6 cups "00" flour, or unbleached all-purpose flour
  • 1¾ cups water
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2¼ teaspoons yeast (I used 1 packet Active Dry Yeast)
  • 2 teaspoons vinegar
  • 1 teaspoon dried rosemary
  • 1 pound fresh strawberries
  • 6 fresh basil leaves
  • 1 (or more) cups feta cheese
  • drizzle of extra virgin olive oil
  • For the Topping
  • 1 large or 2 medium red onions, sliced thinly
  • 5 garlic cloves, minced or crushed
  • ¼ cup poppy seeds
  • kosher salt
  • 1 tablespoon extra virgin olive oil
  • ½ cup Pecorino Romano cheese, shredded or shaved
Instructions
  1. Add yeast to 1¾ cups lukewarm water (make sure it’s not too hot to avoid killing yeast); stir in sugar, vinegar and olive oil and let sit for about five minutes until foamy.
  2. In bowl of stand mixer, combine all ingredients (start with 5 cups of flour). Using dough hook, mix on medium speed for about 4 minutes, or until flour gathers to form a coarse ball. Let dough rest for a few minutes; mix again for an additional few minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If dough appears too sticky, add more flour by the tablespoon. To test, gently stretch a small piece of dough - if should be stretchy and translucent in center. If not, process a little more.
  3. Transfer dough to a floured counter, dust the top with flour to absorb the surface moisture, then fold dough into ball.
  4. Place in a bowl that has been brushed with olive oil, cover with plastic wrap, and cover the top of the bowl with a towel. Let sit at room temperature for at least 90 minutes. Dough should double in size.
  5. Transfer dough to floured counter, punch down, knead a couple times, and divide dough into 3-5 equal pieces; form into balls. Rub each ball with olive oil. Place in individual airtight plastic bags and refrigerate 2 – 12 hours.
  6. Remove from refrigerator 1-2 hours before using. Note: I cheated and made a pizza with one of the dough balls without that last rise in the refrigerator, and the taste and texture was very good. But it’s *way* better the next day or two. Use within 3-4 days or freeze for up to 3 months.
  7. To prepare pizza, place pizza stone in oven and heat oven to 500 degrees F, at least 20 minutes prior to baking pizza. Dust dough (and fingers) with flour.
  8. On pizza peel dusted with cornmeal, press and stretch dough to 10-inch round. Lightly drizzle with olive oil, spread layer of crushed garlic, and sprinkle with a little kosher salt. Spread or sprinkle layer of poppy seeds, then arrange onions in the center. Follow with some pecorino.
  9. Slide pizza from peel onto stone (being careful not to let toppings slide off) and bake for about 9 minutes, or until crust chars a bit and onions look slightly roasted.
Recipe by Garlic Girl at http://garlicgirl.com/2014/06/27/garlic-onion-and-poppy-seed-pizza/