So far, in our bread making journey, we’ve been working with a variety of breads that call for yeast. Watching a ball of dough rise is really fun when you have the time. Unfortunately, it was late, and we wanted pizza without waiting at least 90 minutes for it to rise. If there’s anything we’ve learned in our cooking days, it’s that there is always a shortcut. You can usually shave minutes off a meal’s prep and occasionally avoid extra gray hairs if you do a little research or find out what substitutions will get the job done. We’ve always gone the long way in our bread making, but after this quick fix, we may never go back.
Usually when there’s an issue with time, we know we can count on a couple of great premade doughs to ease our pizza woes. Nothing wrong with popping the dough out of the bag and tossing it right in the oven. But, after seeing so many other homemade pizza doughs, we knew it was time to give it a try. The cheat in this recipe was rapid rise yeast! It will be a rare occasion before we go back to regular yeast. After one 30 minutes poofing session, the dough was ready to go. Although we’ve never made one dish from Sara Moulton, we were beyond psyched with the way this one turned out. Crispy, chewy, soft, warm–it was a great dough recipe. We may have to find out what else she has cookin’!
Salami and Feta Pizza – Serves 6 to 8
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
6 ounces salami, sliced
1/4 large red onion, sliced
10-12 green olives, minced
3/4 cup feta, crumbled
1/2 red bell pepper, sliced
1 vine tomato, sliced
1 shallot, minced
3 cloves garlic, minced
2 teaspoons yellow cornmeal
1. Prepare dough as directed. (The only change we made was using 1 teaspoon of sugar instead of 1/2 teaspoon, and of course, the rapid rise yeast.) Set aside to rise.
2. As dough rises, place olive oil and shallots in a pan and cook until shallots begin to go translucent. Add in garlic, cumin and red pepper flakes. Cook about 1 minute, then remove from heat. Set aside.
3. Once dough has finished rising, punch it down a couple of times. Transfer to a floured surface and begin working it into a shape that will fit a 12” round pie baking pan.
4. Sprinkle cornmeal over the bottom of the tray. Place dough on top and spread to edges of the tray.
5. Using a pastry brush or spoon, spread infused olive oil over the bottom of the dough, leaving about 1-1/2” from the edges. Top with red onion, olives, tomato, bell pepper, salami and feta.
6. Bake in a preheated oven at 425 degrees for 10-15 minutes or until edges are golden brown.
Click HERE for the printable recipe.