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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal. | 2. In a large bowl, proof yeast in ½ cup lukewarm water and ½ tsp sugar for 15 minutes, or until foamy. | 3. Add 2 cups of flour, salt, herbs, ¾ cup olive oil and 1 ½ cups lukewarm water and stir until combined well. | 4. Stir in 4 cups flour and gather dough into a ball. | 5. Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky. | 6. Form into a ball, put in an oiled bowl and turn to coat. | 7. Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk. | 8. Punch dough down. | 9. Knead lightly and halve. | 10. In skillet, flatten and stretch half the dough to cover bottom completely. | 11. With fingertips, dimple the dough in places 2 inches apart. | 12. Brush with 1 tblsp oil and sprinkle with sea salt. | 13. Arrange ¾ of the provolone, overlapping and leaving a ½ inch border; layer ¾s of plum tomatoes and top with remaining provolone. | 14. On a flat surface, flatten and stretch remaining dough to fit skillet. | 15. Lay over filling and press edges together firmly to enclose filling. | 16. Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt. | 17. Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough. | 18. Brush with 1 tblsp oil. | 19. Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes. | 20. Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes. | 21. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal				-	-	-	-
active yeast	2	packages		126.0833	0.0	28.05	0.7083
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
purpose flour	7 - 7 1/2	cups	unbleached	126.0833	0.0	28.05	0.7083
salt	2	teaspoons		-	-	-	-
marjoram	2	teaspoons	dried	3.252	0.7267	0.1519	0.0845
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
summer savory	2	teaspoons		126.0833	0.0	28.05	0.7083
olive oil	1	cup		1909.44	0.0	0.0	216.0
sea salt				126.0833	0.0	28.05	0.7083
provolone cheese	12	ounces	sliced mild	1194.1019999999999	7.2803	87.0232	90.5612
plum tomato	1 1/2	1/2	ripe sliced	126.0833	0.0	28.05	0.7083
yellow cherry tomato	5	ounces		126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.