pizza dough (recipe below)
simple marinara sauce (recipe below)
roasted garlic (recipe below)
red onion (thinly sliced)
sun dried tomatoes (julienned)
gorgonzola cheese (crumbled)
mozzarella cheese (shredded)
extra virgin olive oil
pizza dough (recipe makes enough for 2 pizzas):
1 package active dry yeast
2 tsp. sugar
1 cup warm water
1 cup all purpose flour
1 1/2 cup whole wheat flour
1/2 tsp. kosher salt
1 tbsp. olive oil
in a bowl, combine the yeast, sugar, and warm water and set aside to proof, about 5 mins.
combine the 2 flours together, and pour onto a working surface. make a well in the middle of your flour pile and pour in the yeast mixture and olive oil. start working all ingredients to together until you start working it into a large ball. after all the ingredients are incorporated, cut in half, and make 2 balls. i wrap 1 in plastic wrap and place in the freezer for another time. and for the other 1 i place in a bowl, cover with plastic wrap, and place in the fridge over night.
simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar
heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.
extra virgin olive oil
preheat the oven to 400°F.
peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
place the garlic heads in a baking pan; muffin pans work well for this purpose. drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated, and a pinch of kosher salt. cover with aluminum foil. bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
allow the garlic to cool enough so you can touch it without burning yourself. use a small small knife cut the skin slightly around each clove. use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
preheat the oven to 500°F. with a pizza stone left in the oven to get hot.
roll out your pizza dough on a floured surface into a nice 12", and sprinkle a bit of corn meal on the bottom of the pizza dough. start layering your pizza with marinara sauce, the shredded turkey, roasted garlic, red onions, gorgonzola, sun dried tomatoes, and mozzarella.
when the oven gets to 500°F the turn it down to 450°F and transfer your pizza onto the pizza stone and cook 10-15 mins.
remove from the oven when done and drizzle with olive oil.