Pizza Romana with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina flour 1 cup (125g) semolina flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (75g) sliced black olives 1/2 cup (75g) sliced black olives
• 1/2 cup (75g) sliced mushrooms 1/2 cup (75g) sliced mushrooms
• 1/4 cup (30g) sliced red onions 1/4 cup (30g) sliced red onions
• 1/4 cup (30g) sliced bell peppers 1/4 cup (30g) sliced bell peppers
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (3g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions.
6. 6.
   Roll out each portion of dough into a thin circle and transfer it to a baking sheet.
7. 7.
   Spread half of the tomato sauce evenly over each pizza crust, leaving a small border around the edges.
8. 8.
   Sprinkle half of the shredded mozzarella cheese over each pizza, followed by the black olives, mushrooms, red onions, and bell peppers.
9. 9.
   Bake the pizzas in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. 10.
    Remove the pizzas from the oven and garnish with fresh basil leaves. Slice and serve hot.

Treat your ingredients with care...

• Semolina flour — Semolina flour adds a unique texture and flavor to the crust. If you don't have semolina flour, you can substitute it with additional all-purpose flour.
• Mozzarella cheese — For a more authentic taste, use fresh mozzarella cheese instead of pre-shredded. It will melt beautifully and add a creamy texture to the pizza.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it.
• Experiment with different toppings such as prosciutto, arugula, or sun-dried tomatoes to add your own personal touch to the pizza.
• If you prefer a spicier kick, sprinkle some red pepper flakes or drizzle hot sauce over the finished pizza.
• To achieve a restaurant-style charred crust, you can cook the pizza on a preheated grill instead of baking it in the oven.
• Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat it in the oven or on a stovetop skillet for best results.

Serving advice

Serve the Pizza Romana hot and fresh from the oven. Cut it into slices and serve it as a main course or as a delightful appetizer for gatherings. Pair it with a fresh green salad to complete the meal.

Presentation advice

To enhance the presentation, garnish the pizza with a drizzle of olive oil and a sprinkle of grated Parmesan cheese. Add a few fresh basil leaves on top for a pop of color. Serve it on a wooden cutting board or a pizza stone to create an authentic Italian feel.