Whole Wheat Dried PizzaClick to Play

Gourmet Pizza

Pizza di Buongustaio

Mary Ann Esposito

Pizza di buongustaio means gourmet pizza, a departure from traditional pizza. Here we have two healthy versions, so go ahead and have more than one slice. The dough is spread using an old technique called the colomba (dove) because the dough is not rolled but stretched and dimpled with the fingers to create air pockets. The two ends are folded in like wings, hence the name. I like these toppings on the whole wheat dough, but either one will be delicious and can be used interchangeably. Each batch of dough makes two 9 inch pizzas.

Ingredients for Basic Dough

3/4 cup warm water  (110°F)
1/2 teaspoon active dry yeast
1 teaspoon sugar
1 tablespoon Filippo Berio olive oil
2 cups bread flour
1 teaspoon wheat gluten
1 teaspoon sea salt
Ingredients for Whole Wheat Dough
2/3 cup warm water  (110°F)
1 teaspoon active dry yeast
1 teaspoon sugar
1 tablespoon olive oil
1 cup whole wheat flour
1 cup bread flour
1 teaspoon wheat gluten
1 teaspoon salt


Toppings for the Salad Pizza

4 large plum tomatoes, thinly sliced
3 cups diced Fior di Latte mozzarella
2 cups sliced artichoke hearts
4 tablespoons chopped black oil-cured olives
 
1 batch of whole wheat pizza dough
2 cups of mesculin greens, torn intobite-sized pieces
3 tablespoons Dell'Orto Extra Virgin OliveOil
1 1/2 tablespoons white vinegar
 
Top each pizza with 2 of the sliced tomatoes.Top the tomatoes with the mozzarella cheese. Add the sliced artichoke hearts ontop of the cheese and sprinkle on the olives.  Or use all the topping on one 12-inch pizza.
 
Separately toss the mesculin greens in a salad bowl with the oil and vinegar.  Salt to taste.
 
Divide and pile greens on the pizzas just before serving.


Toppings for Mixed Mushroom, Prosciutto & Parmigiano Pizza

8 ounces sliced mixed mushrooms (shitake,button, oyster, porcini that have been soaked in water)
1/4 cup  Extra Virgin Olive Oil
1 cup diced Prosciutto di Parma
1 cup grated Parmigiano Reggiano cheese
 1 batch of whole wheat pizza dough

Directions for either dough

Stir the yeast and sugar into the water in a food processor or bowl. Let stand 5 minutes. Add the olive oil.

Combine the flour, salt and gluten in a bowl.Add the mixture to the yeast and pulse or mix by hand to create a soft, but not sticky, dough.

Place dough in an oiled bowl. Cover and let rise until doubled in volume, about 1 hour. Punch down, cover and allow it to rise once more for 30 minutes.

Position an oven baking stone on the bottom rack of the oven and preheat to 500°F at least 30 minutes prior to baking. Bake pizza for 15-29 minutes.

If not using a pizza stone,  preheat oven to 400.  Bake pizza for 25 minutes

Put all the topping ingredients in a bowl and mix well.  Set aside.

Divide the dough in half and spread each into a rough rectangle by pressing down on the dough with your fingers. If the dough resists, let it rest for a few minutes to relax the gluten. Fold the top third of the dough to the center and dimple lightly. Fold the bottom third over the top and dimple the dough again. Turn the dough 45 degrees and repeat. Stretch the dough out with your fingers to a 9 inch round and place on a parchment lined peel. Cover with the topping and allow it to rise for 20 minutes.

Toppings

Sauté the mushrooms in olive oil until they soften. Cool slightly.
 
Divide and spread the mushrooms on the pizzas. Divide and sprinkle the prosciutto over the mushrooms. Divide and sprinkle the cheese over the prosciutto.  Bake on the stone for 15 minutes or until the crust is nicely browned on the bottom and around the edges. Cut into wedges with a scissors. Bake until the crust is nicely browned on the bottom and around the edges. Remove the pizza with a peel to a cooling rack;use scissors to cut into wedges.

 

item recipe is featured in Episode 1913 of Season 19.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

  1. lisa berardi's avatar

    lisa berardi

    | Permalink
    Just wanna tell you i watch your show religously and love it !
  2. lisa berardi's avatar

    lisa berardi

    | Permalink
    Just wanna tell you i watch your show religously and love it !
  3. lisa berardi's avatar

    lisa berardi

    | Permalink
    Just wanna tell you i watch your show religously and love it !
  4. lisa berardi's avatar

    lisa berardi

    | Permalink
    Hi mary ann, wanna tell you i watch your show religously and love it !
    I would be lying if i told you i have a favorite recipe from you
    I love them all so much i cant pick a favorite one


    Lisa
    syracuse,ny
  5. Judith F. Matthews's avatar

    Judith F. Matthews

    | Permalink
    You have certainly sparked a flame of interest in cooking again that has been just warmly smoldering within me for a few years. Having raised a large family, I suppose you could say I had burned out on cooking. I love your personality, your inventiveness and your hard-working attitude (among many other things). Although I'm not Italian, I love almost everything Italian and you personify the Italian women with their very caring spirit! Please keep up the good work! And, thank you!

Leave a Comment