McFadden Organic Herb Pizza Recipe

McFadden Organic Herb Pizza Recipe

McFadden organic Herb Pizza Crust

Ingredients:pizza.jpg
1 TBS Olivato del Vecchio Mediterranean Blend Extra Virgin Olive Oil, Estate Grown and Milled in Potter Valley, CA*
2/3 Cup Lukewarm Water
¼ tsp Himalayan Salt
1 tsp active dry yeast (follow directions on package for activating)
1 tsp McFadden Farm organic 
Garlic Flakes
1 tsp McFadden Farm 
organic Oregano
1 tsp McFadden Farm 
organic Basil
1 TBS McFadden Farm organic Onion Powder
¼ tsp Freshly Cracked Pepper
2 Cups Bread Flour

Instructions:
Dissolve 1 pkg. yeast in ½ cup plus 2 TBS room temperature water. Place flour in mixing bowl. Add dissolved yeast, olive oil, water, garlic, oregano, basil, onion powder, salt and pepper. Using dough hook, mix well at medium low speed until all ingredients are mixed well. Increase speed to high and mix dough for 4-5 minutes. Lightly brush dough ball with olive oil and place in a large bowl covered with plastic wrap. Let rise in a warm, draft free area for 1-3 hours.

Place pizza stone on bottom rack of oven and preheat to 425 degrees for 20 minutes, Shape pizza dough onto a pizza peel (for easy transfer onto the stone).

Savory Onion, Tomato and Goat Cheese Pizza Topping

Ingredients:
Oliveto del Vecchio Mediterranean Blend Extra Virgin Olive Oil, Estate Grown and Milled in Potter Valley, CA*
4 TBS Freshly grated Parmigiano-Reggiano Cheese, plus 6-8 Shards using vegetable peeler
2 Large organic Onions, sliced thin
4 Cloves McFadden Farm organic Garlic, Potter Valley, sliced razor thin (see the movie Goodfellas)*
½ tsp Himalayan Salt
¼ tsp Freshly Cracked Pepper
¼ Cup 2009 McFadden Vineyard Chardonnay, Potter Valley*
¾ tsp McFadden Farm organic Thyme, Potter Valley*
4 Ounces Shamrock Artisan Soft Chevre Garlic Goat Cheese, Willits
2 Roma Tomatoes, sliced ¼ inch thick
1 TBS McFadden Farm organic Basil, Potter Valley*

Instructions:
Heat 3 tablespoons of olive oil in a large skillet over medium low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet, Add the salt, pepper, McFadden Vineyard Chardonnay, McFadden Farm Thyme and continue to cook for another 10 minutes, until the onions are lightly browned.  Remove from heat.

Spread  the grated Parmigiano-Reggiano cheese on the pizza dough. Place the onion mixture on top of you’re the cheese.  Place bits of the goat cheese evenly over the onions. Tomato slices go on top of the goat cheese, onions, and Parmigiano-Reggiano. Brush the tomato slices lightly with olive oil and sprinkle with a little salt and pepper, and McFadden Farm Basil. Finally scatter the Parmigiano-Reggiano shards on top of the pizza.

Transfer pizza from pizza peel to preheated pizza stone. Bake until pizza is finished, crust will be golden brown and crispy, about 20-25 minutes.