 |
To make the Dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour in the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). To Make the Pizza One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500 degrees F. Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch flat circle, leaving the edges a bit thicker than the center. Brush the the top of the pizza lightly with olive oil. Mash 1/4 of the roasted garlic cloves sporadically on the surface of the dough. Spread a thin layer (using 1/4 of the pesto sauce) of pesto sauce on top. Arrange 1/4 of the gorgonzola and a 1/4 of the Jarlsberg on top. Stick pizza in the hot oven for 6 minutes. Meanwhile, in a small bowl combine honey with walnuts, until the walnuts are nicely coated. Sprinkle 1/4 of walnut mixture on top of pizza. Return pizza to oven until crust is crisp and cheese is bubbling (about 6 more minutes). Nutritional Information
Servings: 4  |
|