Vicolo Pizza

A Mediterranean-style pizza created by Chef Mike Napelitano.

Recipe Ingredients:

Dough:
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/4 cup warm water (105°F to 115°F | 40°C to 45°C)
2 cups unbleached flour
1/2 cup stone ground cornmeal
1 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water

Toppings:
6 plum tomatoes
6 to 8 slices of eggplant, skin on, salted, pressed for one hour
1 tablespoon butter
3 ounces sliced green bell pepper
4 ounces domestic mushrooms
1 1/2 cups shredded Wisconsin Whole Milk Mozzarella cheese
1 cup shredded Wisconsin Provolone cheese

Herb Mixture:
1 tablespoon torn fresh basil
1 clove garlic, crushed
Marjoram, sage and sugar; pinch of each
Salt and ground black pepper, to taste

Marinade for Mushrooms:
1 cup olive oil
1 bay leaf
Freshly ground black pepper, to taste
1 tablespoon chopped parsley
Pinch of thyme and marjoram

Cooking Directions:

1. For Dough: In small bowl, dissolve yeast with 1/4 cup warm water and stir well. In large bowl, combine flour, cornmeal and salt. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add 1/2 cup water and stir well. Knead dough in bowl until it comes together into a compact ball. Turn out onto work surface and knead for 5 to 6 minutes until smooth and not sticky.
2. Put one teaspoon olive oil in mixing bowl. Place dough in bowl and turn twice to coat with oil. Cover bowl with plastic wrap and a towel; set in warm place to rise until double in bulk (about 1 1/2 hours).
3. Punch down dough. Turn out onto work surface; knead for 2 minutes. Roll dough into a circle 12 to 13 inches in diameter (or press out into a flat pizza pan). Cover with a towel. Let rise for 1/2 hour.
4. For Topping: Blanch tomatoes for 1 minute in boiling water; peel, seed and crush. Combine with basil/garlic herb mixture.
5. Rinse salt from eggplant, pat dry. Lay slice on cookie sheet, brush with olive oil and bake in 425°F (220°C) oven, turning once, for about 1/2 hour until slightly softened.
6. Marinate green bell pepper in olive oil/garlic mixture.
7. Wash and quarter mushrooms. Sauté in 1 tablespoon butter. Cool and marinate in olive oil/bay leaf mixture.
8. To Assemble Pizza: Top in layers listed above.
9. Bake on lower rack of a preheated 475°F (245°C) oven for 10 to 12 minutes or until the crust is brown.

Makes 4 (2 slice) servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.