Roasted Tomato & Garlic White Pizza

• 1- 1/2 teaspoon Active Dry Yeast
• 1 teaspoon Sugar
• 3/4 cups Warm Water
• 1 cup Cake Flour
• 1 cup All-purpose Flour
• 3 Tablespoons All-purpose Flour
• 1- 1/4 teaspoon Salt
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 2 cups Cherry Tomatoes, Halved
• 4 cloves Garlic
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• Cornmeal, For Sprinkling Over Your Pizza Pan
• 2- 1/2 cups Good-quality Shredded Mozzarella Cheese
• 2 cups Ricotta Cheese
• 1/2 cups Shredded Parmesan Cheese
• 1 Tablespoon Fresh Chopped Thyme

1. For the crust: In a small bowl, whisk together the yeast, sugar and warm water and let it stand until foamy, about 5 minutes.
2. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.
3. Whisk 1 tablespoon of the olive oil into the yeast mixture.
4. With the motor running, slowly add the yeast mixture into the flour mixture, allowing each addition to be absorbed before adding more.
5. Pulse the machine 10 to 15 times to knead the dough.
6. When ready, the dough should clean the insides of the bowl but will be slightly sticky.
7. Coat the inside of a large bowl with the remaining 1 tablespoon of oil.
8. Dust your hands with flour and remove the dough from the food processor.
9. Form the dough into a ball and place in the greased bowl.
10. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours.
11. While the dough rises, roast the tomatoes and garlic.
12. Preheat oven to 350 F and line a baking sheet with aluminum foil.
13. Spread tomato halves out in an even layer and place garlic cloves in the center of the pan.
14. Drizzle with olive oil then sprinkle with salt and pepper.
15. Bake until golden brown and bursting, about 10 minutes.
16. Remove from oven and let cool slightly.
17. Finely chop cooled garlic.
18. Set aside.
19. Preheat oven to 450 F. Roll the dough out on a floured surface, making it however thin youd like it.
20. Sprinkle a pizza pan or preheated pizza stone with cornmeal.
21. Lay the crust on top and parbake it for 7 minutes, or until puffed and set but not yet browned.
22. Then remove it from the oven.
23. In a medium bowl, combine ricotta and chopped roasted garlic.
24. Spread this over the crust in an even layer.
25. Sprinkle with mozzarella and Parmesan, then evenly distribute the tomatoes over top.
26. Finish with a sprinkle of fresh thyme.
27. Return to oven and bake another 10 minutes, or until cheese is melted and bubbling and the crust is golden brown.
28. Slice and enjoy.
29. Crust recipe adapted from Williams-Sonoma.

active dry yeast, sugar, water, flour, allpurpose, allpurpose, salt, olive oil, cherry tomatoes, garlic, olive oil, salt, pepper, cornmeal, mozzarella cheese, ricotta cheese, parmesan cheese, fresh chopped thyme

Taken from tastykitchen.com/recipes/main-courses/roasted-tomato-garlic-white-pizza/ (may not work)