What You'll Need
For Dough:
5 cups (625 grams) Hayden Flour Mills All Purpose Flour
1/2 cup (62.5 grams) Hayden Flour Mills Tortilla Flour
1 teaspoon instant yeast
3 teaspoons salt
2 tablespoons olive oil
2 cups (480 milliliters) warm water
For Garlic Paste:
1 cup (about 150 grams) peeled garlic cloves
2 cups (480 milliliters) oil
For Pizza Toppings:
Zucchini and/or squash
Red bell peppers
Red Onions
Sweet corn
Olive oil
Salt & pepper
Mozzarella cheese
Queso fresco
Directions
For Dough:
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In a large mixing bowl, combine the All Purpose Flour, Tortilla Flour, instant yeast, and salt.
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Add olive oil and warm water to the dry ingredients. Mix until a dough forms.
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Knead the dough on a floured surface until smooth and elastic.
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Divide the dough evenly into 4 balls.
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Cover the dough balls and let them rest at room temperature for 3-4 hours, or until they double in size.
For Garlic Paste:
Place peeled garlic cloves and oil in a blender. Blend until the mixture forms a smooth paste.
For Pizza:
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PIZZA OVEN: Preheat your oven for 45 minutes before baking. FOR HOME OVEN: Preheat your home oven (and pizza stone or steel, if using) to the highest temperature (450-500 F) for 30 minutes.
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Slice the veggies and toss with oil, salt, and pepper. Place on a sheet pan and roast until tender.
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Roll out one of the dough balls into a pizza crust. Spread garlic paste evenly over the surface of the dough. Sprinkle mozzarella cheese over the garlic paste. Arrange the roasted veggies on top of the cheese.
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Bake the pizza until until the crust is golden and the cheese is melted and bubbly (8-10 minutes for a pizza oven or 10-12 minutes for a home oven).
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Remove the pizza from the oven and crumble queso fresco over the top.
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Slice the pizza and serve hot. Enjoy your Southwestern-inspired delight!
