Ingredients
- 2 cups Anna TIPO 00 Flour
- 1 packet Active Dry Yeast
- 3/4 cup Warm Water
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Sugar
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Italian Seasoning
- 2 cans Cento Tuna Fish in Olive Oil (5 oz)
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained and rinsed
- 1/4 lb Sharp Provolone Cheese
- 5 oz Spring Mix
- Fresh Ground Black Pepper, to taste
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 375ËšF. With a rolling pin on a lightly floured surface, roll dough to 10 inch crust, making sure the center is not rolled too thin. Brush with oil and sprinkle with Italian seasoning. Place on heated stone or thin baking sheet and bake for 8-10 minutes, or until golden brown. Remove from oven and brush with oil. On one half of the dough, layer provolone cheese evenly. Spread tuna over cheese, then top with artichokes, roasted peppers and spring mix. Add salt and pepper, drizzle with remaining oil. Fold dough in half, creating a half moon shape, and cut into fourths. Serves 4.
