- 3 cups all-purpose flour
- 2 tsps. quick-rise yeast
- 1 tsp. sugar
- 1 tsp. fine sea salt
- 1/4 cup extra-virgin olive oil for dough
- 1 cup warm water 120'-130'
- 1 cup sundried tomatoes in olive oil julienne cut
- 3 cloves fresh garlic
- 1 TBSP. Italian seasoning
- 1 TBSP. extra-virgin olive oil for topping
- 1 TBSP. extra-virgin olive oil for pan
- 3 TBSP. dried parmesan cheese
- 6 oz. sage cheddar cheese, shredded Spring Hill Jersey Cheese
- 1/4 cup diced salami
- 1 TBSP. extra-virgin olive oil to drizzle before baking
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Make a well in the center and pour in the 1/4 cup extra-virgin olive oil and warm water. Stir until combined. Stir in just enough remaining flour to make a soft dough.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes.
- While dough is resting: Add sundried tomatoes and garlic to food processor and pulse until garlic is finely minced. Remove to a small bowl and stir in Italian seasoning and 1 TBSP. of extra-virgin olive oil. Set this mixture aside.
- Prepare pan: In a 13x9x1 inch baking pan add 1 TBSP. extra-virgin olive oil, rub to coat pan evenly. Sprinkle pan with parmesan cheese, coating evenly. Set aside.
- Preheat oven to 375'. Punch dough down. Press into prepared pan. cover and let rest for 10 minutes.
- Once dough has rested, spread dough evenly with tomato mixture. Top with shredded cheese and diced salami. Drizzle with 1 TBSP. extra-virgin olive oil. Bake for 20 minutes.
- Cool for 10 minutes. Then cut and serve.
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