Hearts Of Italy Pizza W/ Wine Honey Crust

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (1/4 ounce) packet active dry yeast
• 1 cup warm water
• 1/4 cup wine, room temp
• 1 tablespoon honey
• 1/4 cup olive oil
• 4 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 (16 ounce) container ricotta cheese
• 1 (3 ounce) package cream cheese, softened til creamy
• 1/2 cup grated asiago cheese
• 1 teaspoon dried parsley flakes
• 1/2 lb pancetta, chopped
• 1 shallot, halved and thinly sliced
• 1 teaspoon minced garlic
• 1 (10 ounce) box frozen chopped spinach, drained and squeezed dry
• 1 (14 ounce) can artichoke hearts, packed in water drained and quartered (or coarsely chopped)
• 1/2 cup coarsely chopped sun-dried tomatoes packed in oil or 1/2 cup water, drained
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped roasted red pepper
• 1/2 cup sliced black olives
• 2 tablespoons chopped fresh basil (or 1 tsp. dried)
• 1 teaspoon oregano
• 1 lb fontina, thinly sliced
• 1/2 cup grated asiago cheese
• 1/2 teaspoon ground cayenne pepper
• fresh cracked pepper
• 1/2 cup lightly toasted pine nuts, coarsely chopped

Recipe

• 1 for dough:.
• 2 in large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
• 3 set aside to "proof" for a few minutes. til it's foamy.
• 4 and remaining warm water, oil, and wine.
• 5 with large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
• 6 add salt, stir.
• 7 add rest of flour needed to make a stiff dough.
• 8 *you may not need the last 1/4 cup if your weather is very humid.
• 9 turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
• 10 place in oiled bowl, turning ball of dough all around til all sides are oiled.
• 11 cover, let rise in warm place til doubled, about 1-1 1/2 hours.
• 12 punch down, divide dough in half.
• 13 press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
• 14 *if only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
• 15 **you will also only need half of the sauce and topping ingredients when making 1 pizza.
• 16 in small bowl, mix sauce ingredients well. set aside. (this will be thick.).
• 17 in small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. drain any grease, set aside.
• 18 divide sauce in half, and spread evenly on each pizza.
• 19 sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
• 20 sprinkle each with basil and oregano.
• 21 top each with thin slices of fontina.
• 22 sprinkle each with asiago.
• 23 lightly sprinkle each with cayenne.
• 24 sprinkle each very lightly with fresh cracked pepper. about 3-4 turns from a mill on each, or to your own liking.
• 25 bake in 400°f preheated oven for 25-35 minutes til done to your liking.
• 26 sprinkle each with toasted, chopped pine nuts.
• 27 let rest a few minutes, slice and serve!
• 28 note: to toast pine nuts.
• 29 place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. longer if desired, but watch carefully so that you don't burn or over-toast them. do this while the pizza(s) are in the oven. remove nuts from pan, set aside til needed.