- 1 (0.25 oz) package active dry yeast
- 1 tsp. white sugar
- 1 cup warm water (110o F)
- 2 1⁄2 cups all purpose flour
- 2 Tbsp. olive oil
- 1 tsp. salt
- 14 oz can whole peeled San Marzano tomatoes and their juice
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- tomato sauce (from this recipe)
- 1.5 cup fresh mozzarella, sliced or torn into pieces
- a handful nicose or kalmata olives, pitted (optional)
- 1 red onion (optional, sliced)
- 1 red pepper (optional, sliced)
- marinated artichoke hearts (optional)
- feta (optional, to taste)
- sea salt flakes (optional, to taste)
- red pepper flakes (optional, to taste)
HOW TO MAKE THE CRUST:
Preheat oven to 450o F. In a medium bowl, add the warm water, then the yeast and sugar to dissolve. Set aside and let it “bloom”. It will take about 10 minutes to become a creamy consistency.
Stir in flour, salt, oil. Mix until smooth. Set aside for five minutes.
Turn dough onto a lightly foured surface. Pat or roll into a round until desired size. Transfer the dough to a lightly greased pizza pan.
FOR THE TOMATO SAUCE:
Place the tomatoes, dried organo, salt and pepper in the food processor or blender. Puree until smooth.
TO FINISHED AND SERVE:
Add the sauce and any additional ingredients of your choice. Bake for 15 minutes or until crust and cheese are golden brown.
Add any garnish of your choice (i.e. olives, red onion, red pepper, artichoke hearts, feta, sea salt flakes, or craked pepper). Enjoy!
Silverado Vineyards Sr. Manager Guest Experiences and Le Cordon Bleu trained chef, Brianna Pastrana.
SILVERADO RECIPE HACK!
You can buy ready-made dough and/or sauce from the supermarket.