Chef Benny Doro

Mortadella and Pot Cheese Flat Bread

On 26/11/2012 (Monday) at 12:21 am by Benny.
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Details

• Prep Time:
  10 min
• Cook Time:
  7 min
• Ready Time:
  17 min

Ingredients

• hardball size ball of pizza dough see recipe or get from local pizza place
• Benny's red Sauce see recipe
• Pot Cheese or Farmers Cheese You can use ricotta as well
• thin sliced Mortadella
• olive oil
• crushed chili

Directions

Take your pizza dough and roll it out to any shape you like but make sure you get it as thin as possible. Place it on a olive oiled baking sheet.

Add a thin layer of red sauce followed by a perfect layer of thin sliced mortadella. Now taking a spoon put a few dollops of the pot cheese on top (see photo) and finish with a sprinkle of crushed chillis (pizza peppers I call them).

Into a 450degree oven until crust is brown. That's it easy and delicious!

Enjoy!

Benny

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Homemade Pizza Dough:

• 4 1/2 cups unbleached high-gluten, bread, or all purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon instant yeast
• 1/4 cup olive oil
• 1 3/4 cups water, ice cold

Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment). If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough.

The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky. Set the dough aside someplace warm (by the oven)and let rise for an hour of so with a wet towel over the bowl.

Benny’s Red Sauce:

• 5 vine ripe tomatoes skinned and seeded or one large can of skinless tomatoes
• 2 cups good extra virgin olive oil
• 12 whole garlic clove
• 2 cups of fresh basil
• Tablespoon butter
• Crushed red peppers
• Kosher salt

Let’s make the infused oil.
Put 2 cups of olive oil in a pot and add the garlic, crushed red peppers and the fresh basil.
Now let this steep for 45 min at a low heat. You will start to smell the flavors combining and you are basically making an olive oil tea.
Strain into a jar and you now have amazing garlic basil olive oil which will be good for many dishes.

Ok with that aside take your tomatoes put them in a pot with a little olive oil and kosher salt and using a potato masher crush them as much as you can. The salt will help break them down. Now start to simmer the tomatoes and add about 1/3 cup of that infused olive oil to it and incorporate it well, let simmer for 20 min and check for seasoning.