Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 3 Tbsp. extra virgin olive oil
- 1 c. minced onions Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. minced garlic
- 2 Tbsp. finely-minced fresh rosemary
- 1 pkt active yeast
- 1 Tbsp. sugar
- 1 1/2 c. hot water (abt 110 degrees)
- 3 c. bread flour
- 1 Tbsp. salt Flour for dusting
- 4 med tomatoes rinsed, cored, and ends removed Crushed red pepper to taste Extra virgin olive oil for brushing
- 2 ounce Fontina Cheese grated
- 2 ounce Gorgonzola cheese crumbled
Инструкции
- In a saute/fry pan, over medium heat, add in 1 Tbsp. of the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry till caramelized, about 4 min. Add in the garlic. Continue to saute/fry for 30 seconds. Remove from the heat and cold.
- In a large mixing bowl, combine the yeast, 2 Tbsp. of the oil, rosemary, and caramelized onions. Whisk till the yeast dissolves. Set aside and let rest for 10 min.
- Stir in the flour, 1 c. at a time, till all is incorporated and the dough has come together. Flour a smooth surface and knead the dough several times. Grease a large bowl with 1 tsp. of the oil. Add in the dough, turn once and cover with plastic wrap. Place in a hot, draft free area and let rise for 2 hrs, or possibly till double in size.
- Preheat the oven to 400 degrees.
- Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pcs. Form each piece into round balls. Roll each ball into 4-inch rounds. Place the rounds on parchment-lined baking sheets. Lay 4 slices of the tomatoes over each round of dough. Season with salt and crushed red pepper. Lightly brush the tops of each round of dough with extra virgin olive oil. Allow the rounds to rest for 20 min.
- Place in the oven and bake for 15 min. Repeat the above process with the remaining dough. Remove the pans from the oven and sprinkle each round with both of the cheeses. Place back in the oven and bake till the cheese melts. Remove from the oven and serve hot.
- This recipe yields 12 rounds.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 267 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.38g | 9% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 391mg | 16% |
| Potassium 1022mg | 29% |
| Total Carbs 40.88g | 11% |
| Dietary Fiber 7.1g | 24% |
| Sugars 9.32g | 6% |
| Protein 9.17g | 15% |
