JH Ford, back in the house!
I've already had a couple of pizzas featured on My Pie Monday, but after seeing ESNY1077's focaccia pizza, I couldn't resist sending this. It's a Sicilianesque pizza inasmuch as it's a thick pan pie, but I've got the cheese on top of this one. I did a quick two-hour rise using a little sugar to feed the yeast, then I punched it down and stretched the dough into an oiled 9-by-13-inch pan.
I let it rise for a couple of hours in the pan before cooking. The quick rise cheat resulted in a flavorless crust, but I think the pizza was quite structurally sound. I'm going to try the same routine with a slow-rise dough.
The toppings were what I happened to have hanging around. Bolognese and basil on one side, chard, garlic, and onions on the other side and fresh mozzarella, Parmigiano-reggiano, and olive oil spread over the whole thing.
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