Dough
(recipe adapted from The Silver Spoon)
1 1/4 cups flour
2 1/2 tsp. active dry yeast
1 cup water
3/4 tsp. salt
olive oil for brushing
The Silver Spoon recommends using 00 flour, but I used bread flour because it's what we had on hand. I felt the consistency of this dough was easier to work with and had more gluten production probably because we usually use half the amount of yeast.
Mix all dry ingredients together then mix in water and knead for 10 minutes. My wimpy arms only lasted about two minutes...so if you have some nice biceps I suggest going for the full 10 minutes to increase gluten production or use your luxurious kitchen aid mixer for 5 minutes. (I can't wait to add that to the registry!!!)
Ingredients
2-3 Tbsps. tahini
1 Tbsp. sunflower seeds
8 red grapes cut in half
8 kalamata olives minced
3 sprigs of fresh oregano
1 Tbsp. zatar
mozzarella & pecorino
olive oil
salt and pepper
Smear tahini onto the surface of the pie. Then add rest of the toppings and bake for 7 minutes in the oven at 550 or higher if possible. Season with a little salt (those olives be salty!), some pepper and a drizzle of olive oil. Mangia mangia!