No-Knead Pizza Dough + Squash Blossom, Roasted Tomato and Pesto Pie
 
 
Makes 2 pizzas
Ingredients
Pizza dough:
  • 3¼ cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • 2¼ teaspoons sea salt
  • 1½ teaspoons active dry yeast
  • 1½ cups + 2 tablespoons lukewarm water
  • 2 tablespoons olive oil
Topping:
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper, to taste
  • ½ teaspoon dried thyme
  • 6 tablespoons pesto
  • 1 garlic clove, minced
  • 14-20 ciliegine (small mozzarella balls), halved
  • ½-1 cup grated Asiago cheese
  • 10-12 squash blossoms, gently rinsed and patted dry
Instructions
Make the pizza dough:
  1. In a large bowl, combine the flour, sugar, salt and yeast.
  2. Add water and olive oil to the flour mixture, stirring everything until it comes together to form a shaggy ball. Cover the bowl loosely with plastic wrap (or a pizza pan) and put it in a warm place to rise for 2 hours.
  3. After 2 hours, the dough can be used right away or stored in the refrigerator for up to 2 weeks. While the pizza dough is rising, roast the tomatoes.
Roast the tomatoes:
  1. Preheat oven to 350 degrees.
  2. Place tomatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper and dried thyme; toss to coat.
  3. Bake for 30 minutes. Let cool completely before using.
Make and bake the pizzas:
  1. Preheat oven to 450 degrees.
  2. Divide dough in half. On a lightly floured surface, roll out each piece to the desired shape and thickness. If the dough is resisting, let it sit for about 5 minutes. Transfer to baking sheets or pizza pans lined with parchment paper.
  3. Spread pesto over the dough in an even layer all the way to the edges and then sprinkle with garlic.
  4. Place ciliegine and roasted tomatoes evenly on pizzas. Sprinkle with Asiago cheese and lay squash blossoms over the top. Season with salt and pepper.
  5. Bake for 12-15 minutes or until golden.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/no-knead-pizza-dough/