FOR THE CRUST - 2 pizza disks (4 pieces each)
3/4 cup of warm water (180 ml)
1 tablet of fresh active dry yeast (15 g) crumbled or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
8 cloves of garlic
1 cup of olive oil (240 ml)
1 1/2 cups of shredded mozzarella cheese (150 g)
2 cups of crumbled goat cheese (440 g)
20 dried tomatoes, cut into strips (200 g)
1/2 cup of chopped fresh parsley (40 g)
Salt and black pepper to taste
FOR THE CRUST - 2 pizza disks (4 pieces each)
3/4 cup of warm water (180 ml)
1 tablet of fresh active dry yeast (15 g) crumbled or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
8 cloves of garlic
1 cup of olive oil (240 ml)
1 1/2 cups of shredded mozzarella cheese (150 g)
2 cups of crumbled goat cheese (440 g)
20 dried tomatoes, cut into strips (200 g)
1/2 cup of chopped fresh parsley (40 g)
Salt and black pepper to taste
MAKE THE CRUST:
1 Place the warm water in a bowl and add the yeast
2 Stir gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add more 1 cup of flour and mix well
The dough should release from the sides of the bowl and become sticky
4 Transfer to a clean surface, lightly floured
Knead, incorporating the remaining flour little by little, until the dough releases from your hands, becomes smooth and elastic
Make a ball with the dough and place it in a bowl with a capacity for 2 liters, brushed with olive oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or until doubled in volume
Deflate the dough with your hands, place it on a floured surface, and knead for 1 minute
5 Divide the dough into two parts and roll out each half into two disks
6 Place each disk onto a baking sheet, brushed with olive oil and lightly floured
Let rise in the oven for another 10 to 20 minutes
Place in a hot oven (250°C), preheated, for 20 minutes, or until the crust is firm (do not let it brown)
Remove and spread the topping
PREPARE THE TOPPING: place the garlic cloves on a small baking sheet
Brush with half of the olive oil
Cover with aluminum foil and bake in a moderate oven (180°C), preheated, until golden brown
Chop and reserve
Drizzle the two disks of pizza crust with a little olive oil
Top each disk with half of the mozzarella cheese and goat cheese, leaving a 1.5 cm border
Sprinkle dried tomatoes and chopped garlic on top
Season with salt and pepper to taste
Bake in a hot oven (250°C), preheated, for 20 minutes, or until the crust is golden brown
483 calories per serving
