Focaccia Pizza With Broccoli Sun Dried Tomatoes And Cheese Recipes

Steps:

• For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
• In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
• Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Steps:

• In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
• For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.

Steps:

• Preheat oven to 350 degrees.
• Divide ingredients in half. Spread pesto onto each focaccia. Layer olives, sun-dried tomatoes, feta, artichoke hearts, and mozzarella cheese on each rectangle.
• Bake 10-15 minutes on baking sheet for softer crust, 8-10 directly on rack for crisper crust.