Olive Garden Summer Pizza

Ingredients
7 ½ cups all-purpose flour (approximately)
1 pk dry active yeast
2 ½ cups water, warm
½ Tbsp +1 tsp salt
1 Tbsp of extra virgin olive oil
All-purpose flour as needed
8 green onions, cut into 3” pieces
1 red pepper
1 yellow pepper
16 oz marinara sauce (your favorite)
1 lb mozzarella cheese, sliced
20 slices pepperoni
16 black olives, pitted


Procedures

Pre-heat oven to 550ºF.

PIZZA DOUGH:

POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.

CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.

GRILLING VEGGIES:

PLACE washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside.
Once peppers are cool enough to handle, remove skin and cut into 1” pieces.

PIZZA:

PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.

SLIDE pizza dough onto a pizza pan or parchment paper.

PLACE marinara sauce and mozzarella slices on pizza. Evenly space green onions, red and yellow pepper pieces on top of cheese. Add pepperoni and olives.

BAKE at 550ºF for 5-6 minutes or until crust is golden brown.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.