Hoagie-Style Pizza
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Sea Salt1 cup
Chicken Stock1 tbsp
Extra-Virgin Olive Oil1 tbsp
Balsamic Vinegar (white)1 tbsp
Rosemary Leaves (fresh)1 tbsp
Thyme Leaves (fresh)1 tsp
Cayenne Pepper1 cup
Pitted Kalamata Olives1 tbsp
Garlic (chopped)1 tsp
Cracked Black Pepper1 tsp
Sugar1 tbsp
Crushed Red Pepper Flakes1 tsp
Black PepperDirections:
1
Punch down and stretch pizza dough
2
Drizzle olive oil onto both sides and sprinkle lightly with sea salt
3
Rub in well, but do not saturate with oil
4
Grill pizza dough for about 1 1/2 to 2 minutes on each side
5
Spread tapenade or chutney thinly onto crust
6
Lay a few slices of cured meat on top (in any order or amount) and serve at room temperature
7
In a medium saucepan, heat figs in chicken stock until warm and hydrated
8
Drain when ready
9
In a food processor, pulse together all of the remaining ingredients, including the figs
10
Place in a bowl and set aside until ready to assemble the pizza
11
In a food processor, pulse all the chutney ingredients
12
Place into a bowl and set aside until ready to assemble the pizza