A pizza so epic we had to repeat deep in order to describe it correctly. This is an amazing recipe from Chef Chad that uses some of the best ingredients from the Abingdon Olive Oil Company.
Ingredients for Dough
- 3 1/4 cups all-purpose flour
- 1/2 cup ground flax
- 1 .25-ounce package rapid rise yeast
- 2 teaspoons granulated white sugar
- 1 1/2 teaspoons salt
- 1 1/4 cups warm water
- 1/3 cup AOOC Butter Infused Olive Oil
- 3 tablespoons + 1 teaspoon AOOC Tuscan Herb Olive Oil
Ingredients for Sauce
- 1 tablespoon Abingdon Olive Oil Company Fused Tuscan Herb Olive Oil
- 2-1/4 teaspoons Abingdon Olive Oil Company Infused Butter Olive Oil
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 2 teaspoons AOOC Basiks Italian Seasoning
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic (minced)
- 1 28-ounce can crushed tomatoes, no salt
- 2 tablespoons chopped fresh basil
- 1 tablespoon AOOC 18-Year Traditional Balsamic Vinegar
Directions
- I used the dough function on my bread machine. Follow the instructions for the order of placing ingredients. If doing by hand, mix all dry ingredients until combined. Add liquid ingredients and combine until the dough is shiny and smooth, pulling away from the sides of the bowl. Coat sides and bottom of a large, clean mixing bowl with olive oil. Transfer dough to bowl and turn to coat. Cover with plastic wrap and let rest at room temperature until nearly doubled in size, about an hour. Taste and adjust seasoning to taste.
- In a sauce pan, add oil and garlic. Sauté for a minute or two on medium heat. Add remaining ingredients, stirring often. Let simmer on low until ready to construct the pizza.
- Preheat oven to 475 degrees and adjust the oven rack to the lowest position.
- If making dough by hand, roll the dough into a 15 by 12-inch rectangle. Using an off-set spatula, spread the AOOC Butter Infused Olive Oil over the dough leaving a 1/2-inch border along the edges. Starting at the short end, tightly roll the dough into a circle. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half crosswise. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a ball. Repeat with the remaining dough and transfer the balls to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly double in size, 45 to 50 minutes.
- Coat a 12” spring pan with AOOC Tuscan Herb Fused Olive Oil. I line the bottom with a piece of parchment paper to make easier to remove from the pan. On a clean and floured countertop, push dough into a large circle, about 15” in diameter 1’4” thick. Press into pan making sides thicker than bottom. Sprinkle Italian Blended cheese, toppings (personal favorite is Italian sausage and pepperoni), more cheese and top with sauce. Coat crust with AOOC Tuscan Olive Oil.
- Bake until the crust is golden brown, about 20-30 minutes. Remove from the oven and cool slightly for easier cutting.
- Enjoy with a drizzle of a good balsamic and lots of healthy greens!
