I used Mark Bittman’s recipe for pizza crust, substituting most of the white flour called for with whole wheat flour and adding some gluten flour to make up for the heavier whole wheat. Other than that, I followed his recipe.
This recipe makes a thin crust pizza that is light on the cheese. Please use more dough or a smaller pan if you want a thicker crust. You can increase the cheese, use a different cheese, and use different vegetables. Pizza is a personal creation each time you make it. Cooking has no rules.
Three Pepper Pizza with Goat Cheese
makes two 12″ (30 cm.) pizzas
Read the recipe through completely and assemble ingredients. Pre-heat oven to 450 deg. F. (230 C.) about 15-20 minutes before the pizzas are ready to be baked.
1 teaspoon instant or rapid-rise yeast
10 oz. (283 grams) whole wheat flour
4 oz. (113 grams) all purpose white flour
2 tablespoons gluten flour
2 teaspoons coarse sea salt
1 cup (237 ml.) water plus additional water if needed
2 tablespoons olive oil
Combine yeast, flour and salt in the food processor. Turn it on and add water and olive oil. Process for 30 seconds until a sticky ball of dough forms.
If the dough is too dry to form a ball, add water one tablespoon at a time, with the machine still running, until a ball forms. If it is too wet, add additional flour one tablespoon at a time. The dough should be slightly sticky, but you will be able to pick it up without difficulty. Knead the dough by hand for a minute or two on a floured work surface.
Form into a ball and place in an oiled bowl, covered with plastic wrap or a damp towel, for one to two hours. If you used all white flour, the dough will double in size. Whole wheat flour is not as light, so may not double.
While the dough is rising, prepare the peppers for the topping. See instructions below.
After the dough has risen, divide in half and form each half into a disc. Place each disc of dough on a 12″ round pizza pan generously oiled with olive oil. Working from the center of the pan, gradually press the dough outwards to the rim of a pizza pan using your finger tips. Avoid pulling and stretching the dough, as it may shrink back towards the center.
Place pizza pans in a warm, draft-free place (I used a slightly warm oven) while you prepare the sauce and topping ingredients.
1 red bell pepper, cut into thirds and seeded
1 yellow bell pepper, cut into thirds and seeded
2 poblano chile peppers
4 oz. (113 grams) goat cheese, cut into small pieces
Sauce (recipe below)
3 garlic cloves, peeled and thinly sliced
fresh basil leaves, thinly sliced
additional coarse sea salt
additional olive oil
Blister peppers and chiles over a gas flame, outdoor grill or under a broiler. For complete instructions, refer to an earlier post for Chiles en Nogada a la Française. In the photo here, I have turned over two pepper pieces to show the blistering, but the peppers are not blistered on the insides, only the skin side.
All the instructions for peeling charred peppers and chiles say to put them in a plastic or paper bag or wrap in a towel after blistering, so that the steam can loosen the skin. For years I did this, but recently I have begun to let the chiles cool to room temperature without being covered, and they still peel just as easily. For this recipe, I tried both methods: covered in a bowl to steam and uncovered. There was no difference in the ease of peeling.