Bucci's Insalata Pizza Recipe

• 2 1/2 tsp active dry yeast
• 1 pch sugar
• 1 c. hot water
• 2 1/2 c. all-purpose flour
• 1/2 tsp salt
• 6 med roma tomatoes, sliced
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 head garlic, roasted and minced
• 1/2 c. goat cheese
• 1 Tbsp. minced fresh mint
• 1/2 c. minced arugula

1. To Make one 16-inch pizza crush (2hrs) Dissolve yeast and sugar in water.
2. Proof 5 min.
3. Pour into mixer bowl.
4. Gradually fold in 2 c. flour and salt using paddle attachment.
5. Change to dough hook.
6. Incorporate remaining flour and mix 10 min, or possibly till dough is smooth and elastic.
7. Place dough in a greased bowl.Cover with plastic and let rise 1-1/2 hrs, or possibly till doubled in size.
8. A longer, slower rising time will make a more flavorful crust.
9. Punch dough down.
10. Form into a ball and chill till ready to use.
11. Bring to room temperature before using.
12. To Complete the pizza (meanwhile plus 20 min) Meanwhile, marinate tomatoes in 1 Tbsp.
13. extra virgin olive oil, vinegar, salt and pepper for 1-2 hrs.
14. Roll out pizza dough to make a 16-inch circle.
15. Brush with remaining 2 Tbsp.
16. extra virgin olive oil.
17. Arrange marinated tomato slices on pizza dough.
18. Dot with garlic and goat cheese.
19. Bake at 500F in a pizza oven for 10 min, or possibly till crust is golden.
20. Remove from oven and sprinkle with mint and arugula.
21. Cut into desired number of slices and serve at once.

active dry yeast, sugar, water, flour, salt, roma tomatoes, extra virgin olive oil, balsamic vinegar, salt, black pepper, garlic, goat cheese, fresh mint, arugula

Taken from cookeatshare.com/recipes/bucci-s-insalata-pizza-94560 (may not work)