Gaspésien Pizza pan by Harrison

Recipes

2 cups all-purpose flour

220 ml warm water

2 tablespoons olive oil

1 packet (8 g) instant dry yeast

1 tablespoon sugar

1 teaspoon salt

1 can diced Italian tomatoes

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

A pinch of dried chili flakes, to taste

Salt and pepper, to taste

Slices of Gaspésien salami and pepperoni

Gaspésien bologna, cut into small pieces

2 cups shredded mozzarella

3 tablespoons olive oil (for cooking)

Pickled onions and arugula for finishing

For the dough, combine the water, yeast, and sugar in a bowl. Let it sit for 5 minutes.
In another bowl, mix the flour and salt, then add the water–yeast–sugar mixture and the olive oil. Knead by hand for about 5 minutes until you get a soft dough. Cover the bowl and let it rise for 1 hour, or until it has doubled in size.
For the tomato sauce, blend together the diced tomatoes, chili flakes, oregano, basil, salt, and pepper. Set aside.
To cook the pizza, preheat the oven to 475°F. Use a 10-inch cast iron skillet. Add the olive oil to the bottom of the skillet and spread the dough with your fingers. Let it rest for 10 minutes.
To assemble the pizza, add the tomato sauce, salami and pepperoni slices, then finish with the mozzarella. Bake for 15–20 minutes, or until the pizza is nicely golden.
While the pizza is baking, fry some pieces of bologna in a pan with olive oil until they are crispy.
Remove the pizza from the oven and add the pickled onions, arugula, and crispy fried bologna pieces.
Enjoy! For the video of this recipe, follow this link:Page Facebook- Le monde d'Harrison