Sundried Tomato Herb Pizza Crust
Jazz up your pizza crust with sundried tomato and herbs. If you are making your own crust, this is a small detail that goes a long way.
Prep time: 30 min; Total time: 4 hours
Ingredients
- 3/4 c. warm water
- 1/2 c. sundried tomatoes
- 1/4 c. fresh herbs (or more)
- 2 tbsp sugar, sucanat, or honey
- 1 tbsp salt
- 2 tbsp. extra virgin olive oil
- 2 c. whole wheat or spelt flour
- 1 tsp. active dry yeast or instant yeast
- Olive oil, for the pizza crust
- Flour or organic corn meal, for dusting the pizza peel
Begin by heating the water. Soak the sundried tomatoes for 10 to 20 minutes. Reserve the soak water, and place the tomatoes in a food processor. Add the herbs to the food processor and mix until tomatoes and herbs are in small pieces.
Make sure the sundried tomato soak water is 105-115 F and add your yeast. Wait about 10 min until the yeast "blooms." Then add sugar, tomatoes, herbs, salt, and extra virgin olive oil. Mix.
Add the flour. Knead the dough for about 15 min. Then set the dough aside to let it rise (you can do this in a room temperature or warm place for a few hours, or you can let it rise in the fridge overnight.)
When the dough is done rising, punch it down and divide it into two, three, or four pieces, depending on how large you want your pizzas to be (two pieces makes two large pizzas, four pieces makes personal sized pizzas). Take one piece and roll it out on a floured surface until it is a flat circle. Brush the edges with olive oil.
Heat your pizza stone to 450 F for 15 min. Then assemble your pizza on top of the crust, and place the pizza on top of the stone.
Bake the pizza at 450 F for 12-15 min.
Tips
For herbs, I used rosemary, basil, and oregano.
You can toss the pizza dough in the air if you want. If you are a klutz like me, it is not necessary.
If the dough rises in a warm place, the pizza crust will have big bubbles. If the dough rises in the fridge, the pizza crust will have tiny bubbles.
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