Ingredients
- 1 cup Warm Water, 1 tbsp reserved
- 1 packet Active Dry Yeast
- 1/2 tsp Honey
- 2 cups Anna TIPO 00 Flour
- 1 tsp Cento Coarse Sicilian Sea Salt, plus additional for seasoning
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1 Large Ripe Tomato, sliced into 1/4-inch slices
- 2 tbsp Cento Basil Pesto Sauce
- 4 Thin Slices Provolone Cheese, cut into 1/2-inch slices
- Cento Ground Black Pepper, to taste
Directions
In a large mixing bowl, combine water, yeast and honey. Let stand for 5 minutes then stir in flour, salt and ¼ cup of oil. Knead until smooth and transfer dough to an oiled bowl. Cover with plastic and let stand in a warm location for 1-3 hours. Mixture will double in size and then collapse. Then, cover dough and refrigerate for 8 hours. Heat oven to 450˚F. Grease a 9â" x 13â" heavy sheet pan with remaining oil. Transfer dough to pan and press down with your fingers to spread the dough evenly to about the width of the pan. Cover and let dough rise for 20 minutes. Lay tomato slices over dough, drizzle pesto sauce and then lay cheese strands on top of pesto. Season with salt and black pepper. Bake for about 20 minutes or until golden brown, turning the rack if necessary for even browning. Remove from oven and cut into even slices. Serve warm or at room temperature. Serves 6-8.
