Rustic Margherita Focaccia Pizza
Chef Jason
Rated 5.0 stars by 1 users
Category
Pasta & Grains
Cuisine
Italian
Servings
4
Prep Time
1 hour
Cook Time
35 minutes
Hey everyone, Chef Jason here! Today, we're making a fantastic Rustic Margherita Focaccia Pizza that's sure to be a hit. We’ll start with a homemade dough that’s been resting overnight, and then we'll top it with a rich Truffle Tomato Sauce, fresh heirloom tomatoes, mozzarella, and a sprinkle of Parmesan and Balinese Truffle Salt. After baking it to perfection, we’ll finish it off with fresh chiffonade basil. This pizza is all about the vibrant flavors of fresh ingredients and a hint of truffle. Follow along and get ready to enjoy a slice of heaven! 🍕🍅🌿
Ingredients
-
1 ½ cup warm water
-
¼ cup olive oil
-
1 tablespoon kosher salt
-
1 packet active dry yeast
-
1 packet Balinese Truffle Salt
-
16 ounces Truffle Tomato Sauce ❄
-
1½ pounds heirloom tomatoes
-
12 ounces fresh mozzarella ❄
-
1 ounces Parmesan ❄
-
1 bunch basil ❄
-
1 pound 00 flour
-
Cutting board
-
Knife
-
12x16 sheet pan
-
2 large mixing bowls
-
Plastic wrap
-
Box cheese grater
-
Paper towels
-
Pan spray or olive oil
-
Plate
-
Parchment paper
-
1½ cup lukewarm water
Mise en Place
Directions
24 Hours Before you Cook 🕕
In a large mixing bowl, stir together the warm water, 1 tablespoon of olive oil (set aside the remaining oil for later), the kosher salt, and dry yeast. Set aside in a warm place for 10 minutes.
Add the flour to the bowl and mix for 10 minutes (you can do this by hand or in a KitchenAid with a dough hook on medium-low speed).
Spray the other large mixing bowl with pan spray or rub with a small amount of olive oil. Transfer the dough to the greased bowl.
Cover the dough with plastic wrap and set aside to rest at room temperature for 3 hours, folding every hour (two folds in total).
Transfer the dough to your refrigerator to rest overnight.
Prep 🥒
1 hour before you start, remove the dough from the fridge and place it on the counter to temper before you cook.
Place your oven rack near the top of your oven and preheat to 425F (we’ll cook the pizza on the top rack).
Line your sheet tray with parchment paper and drizzle one with the remaining olive oil. Spread the dough across the sheet tray and set aside to rest for 30 minutes.
Slice the tomatoes and mozzarella and lay them on a plate.
Use the fine side of a box grater or microplane to grate the parmesan cheese.
Chiffonade the basil and set aside in a small bowl, covered with a damp paper towel.
Spread the Truffle Tomato Sauce across the dough.
Arrange the sliced tomatoes and mozzarella onto the sauce.
Sprinkle Parmesan and Balinese Truffle Salt on top.
How to Cook 🍳
Transfer the pizza to your preheated oven and cook for 25 minutes, rotating halfway through.
Remove from the oven and spread the chiffonade basil on top. Finish with another touch of Balinese Truffle Salt, slice, and enjoy while warm!
Recipe Note
This includes Nonna’s Truffle Tomato Sauce. We’ve shared the recipe below so you can recreate it in your own kitchen.
Nonna’s Truffle Tomato Sauce
Ingredients
¼ cup extra virgin olive oil
2 teaspoons red chili flakes
2 large yellow onions, thinly sliced
5 cloves garlic, coarsely chopped
1 cup red wine (We like Cabernet Sauvignon)
1 32 ounce can whole peeled tomatoes
2 cups water
1 bunch basil
1 tablespoon finely chopped Truffle Carpaccio
Balinese Truffle Salt
To make
1. In a large pot over medium-low heat, stir together the olive oil and chili flakes for 2 minutes. Add the onions and a pinch of Balinese Truffle Salt and continue stirring until the onions are translucent. Add the garlic and cook for 1 minute. Add the wine to deglaze and continue stirring until nearly all of the wine has evaporated. Add the canned tomatoes, along with 2 cups of water. Turn the heat to high to bring the sauce to a boil, then adjust to maintain a gentle simmer. Simmer, stirring occasionally, for 2 hours.
2. Use a blender (immersion works well) to blend the reduced sauce until very smooth. Transfer to a storage container and season generously with Balinese Truffle Salt. Fold in the Truffle Carpaccio and basil while the sauce is still warm. Allow to steep at room temperature overnight, then store in your refrigerator.