Author Notes: The dough is a modified version of one that came out of Food Wine in June or July of 2012, the roasted romaine was something I tried at the Jolly Pumpkin in Ann Arbor, this combines those two ideas into something unique, enjoy. —Fat Tony
Serves: 6 – 8
Ingredients
Triple Orange Pizza Dough
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1
packet yeast
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1/4
cup water @ 90f
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1
tablespoon honey
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2 1/2
cups AP Flour
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1/2
cup Whole Wheat Flour
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1/2
cup Bell’s Oberon or other citrus-y beer
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1
tablespoon Fustini’s Blood Orange Olive Oil
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1
zest from orange
Romaine Pizza Topping
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1
tablespoon Olive oil
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2
cloves of garlic minced
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1/4
cup onion, minced
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28
ounces whole tomatoes, slice in 1/4 slabs, juices reserved
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1
tablespoon fresh oregano, chopped fine
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1
tablespoon fresh rosemary, chopped fine
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1
red bell pepper, sliced into rings 1/4″ thick
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1
yellow bell pepper, sliced into rings 1/4″ thick
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8
cups romaine, sliced into 3/8″ shreds
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3
tablespoons olive oil
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Sherry Vinegar
Directions
Triple Orange Pizza Dough
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Combine yeast, water and honey in small bowl, set aside to proof
Combine flour, beer, oil, zest in stand mixer w/ dough hook, add the yeast mixture
Mix until smooth and elastic. Cover bowl, allow to rise until double in size 1 to 3 hours. -
Heat over to 400f, place rack on lowest setting
Divide dough in half, roll out / toss and place on pizza stone or baking sheet
Bake 10 – 12 minutes until firm, but not quite toasty
Romaine Pizza Topping
- Add 1 Tablespoon of olive oil to a pan sauté onions and garlic until translucent. Add tomatoes, with juice, oregano and rosemary. Simmer for 20 – 30 minutes
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Slice peppers, grill or roast until tender.
Toss, romaine in 3 tablespoons of olive oil -
Final Assembly
Place about half of the tomato slices on the partially cooked pizza dough, but do not add any of the excess sauce. Add a layer of roasted peppers. Pile half of the romaine on top.
Return to the 400F oven for 5 – 7 minutes, romaine will be tender
Drizzle with sherry vinegar before serving