The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive and Artichoke Marinade Sourdough Pizza

Benito's picture
Benito

Olive and Artichoke Marinade Sourdough Pizza

Tonight’s dinner.  Again I used the Community Bake Recipe for sourdough pizza dough, thanks again to Danny and ThePieKing for the CB.

I have found that the dough is even better after a 72 hour cold fermentation and that the gluten hasn’t broken down at all.

I marinated Kalamata olives, sun dried tomato stuffed green olives, artichokes, grape tomatoes, and roasted red peppers in a blend of red wine vinegar, olive oil, salt, pepper and some of the marinade of the artichokes.  Directly on the crust is shaved Grana Padano cheese to protect the crust from this very wet topping combination.  Baked for 8 mins and topped with fresh basil.  Delicious.

As you can see putting this low moisture cheese directly on the crust protects it from the very wet toppings leaving you with a nicely crisp crust and can hold the weight of the toppings  relatively well sort of like a Neapolitan Pizza.

Benny

Comments

Benito's picture
Benito
Hotbake's picture
Hotbake

Good tip with the cheese-on-crust method for wet toppings!

Benito's picture
Benito

Yes, it certainly works if you use enough cheese and I love Grana Padano!

Benny