Mini Farro Caprese Pizzas
Preparation
STEP 1
Combine 1 cup Pereg’s farro flour, yeast, honey and warm water in a medium bowl and combine.
STEP 2
Let the batter get foamy and rest for 10 minutes. If it doesn’t form up, then your water was too hot or your yeast is old.
STEP 3
Stir in remaining 1.5 cups Farro flour, 2 tablespoons olive oil and 1 teaspoon salt.
STEP 4
Knead together into a ball, adding more flour as needed. Dough should be smooth and not sticky. Knead on a floured surface for 5 minutes.
STEP 5
Cover dough and let rest for 10 minutes.
STEP 6
Preheat oven to 450 degrees F.
STEP 7
Line two cookie sheets with foil or parchment paper and grease well with olive oil or non-stick spray.
STEP 8
Divide dough into four pieces and flatten into round pizzas on cookie sheets at least 1 inch apart from each other.
STEP 9
Bake pizza for 5 minutes. Remove and place tomatoes, mozzarella, and a sprinkle of salt, black pepper, and crushed red pepper flakes on the pizza. (Get creative & throw on any additional toppings you love.) Bake 5 more minutes or until cheese is melty and crust is browned.
STEP 10
Top baked pizzas with basil leaves and a drizzle of olive oil.
Prep time: 20 minutes
Cook time: 10 minutes
Makes: 4 pizzas (serves 4-8)
*Estimate Only
Ingredients
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- 2½ - 3 cups Pereg Gourmet Farro Flour purchase
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- 1 package (2.25 ounces) active dry yeast
- 1 teaspoon honey
- 1 cup very warm water (about 110-120 °F)
- 2 tablespoons olive oil, plus more to drizzle
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- 1 teaspoon Pereg Salt, plus more to taste purchase
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- 3 tomatoes on the vine, washed an sliced
- 16 ounces fresh mozzarella, cut into slices
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- ¼ teaspoon Pereg Black Pepper, cracked purchase
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- (optional) ¼ teaspoon Pereg Red Pepper Flakes purchase
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- ¼ cup fresh basil, sliced
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