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Pizza Puttanesca

Source of Recipe


Adapted from "All the Best Pizzas" by Joie Warner






List of Ingredients



• -- Crust --
  
• 1 envelope dry yeast
  
• 1/4 tsp sugar
  
• 3/4 cup lukewarm water
  
• 2-1/2 cups flour
  
• 1/2 tsp salt
  
• 2 Tbsp olive oil
  
• .
  
• -- Topping --
  
• 2 tsp olive oil
  
• 1 medium red onion, peeled and thinly sliced
  
• 1 medium clove garlic, peeled and minced
  
• 3 medium tomatoes, cored, seeded and cut into 1-inch cubes
  
• 1 Tbsp tomato paste
  
• 1 tsp dried oregano, crushed
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 12 Kalamata olives, pitted and coarsely chopped
  
• 2 Tbsp drained capers
  
• 2 slices (2 ounces) provolone cheese, diced
  






Instructions



1. To prepare the crust: Dissolve the yeast and sugar in the water and let proof 10 minutes. Place the flour and salt in a food processor and add the yeast mixture and olive oil. Process until the dough forms a ball. Add another tablespoon of water if necessary to form the ball. Place the dough in the bowl, cover and let rise 1 hour.
   
   
2. To prepare the topping: Heat the olive oil in a heavy skillet. Add the onion and garlic; sauté until tender, about 5 minutes. Add the tomatoes, tomato paste, oregano, salt and pepper. Cook 5 minutes, until the tomatoes just begin to fall apart.
   
   
3. Roll out the dough on a lightly floured surface to a 14-inch circle and place on a baking sheet or pizza pan. Spread with the tomato topping; sprinkle with the olives, capers and cheese. Bake in a preheated 425º F oven 20 minutes. Cool a few minutes before serving.
   
   Yield: 12 slices