Recipe Details - Robin Hood

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If you’ve never thought about pizza as a sophisticated supper, think again. The Roasted Pepper, Goat Cheese and Olive Tapenade Pizza is a versatile dinner (or lunch!) solution that suits any taste and occasion.

Prepared from scratch, this gourmet pizza tastes best when made with Robin Hood Best for Bread Homestyle White Flour. A perfect meal when you’re hosting an evening with friends or family, this delicious blend of olives, goat cheese and roasted red peppers over a crispy crust will have guests reaching for a second slice…and possibly a third.

Here’s a tip: Replace Robin Hood Best for Bread Homestyle White Flour with Whole Wheat or Multigrain Blend Best for Bread Flour. Try varying the toppings to suit your own personal taste. For a thick crust, let rise about 30 minutes before topping.

DOUGH
2 tsp	sugar	10 mL

2 tsp	active dry yeast (2 1/4 tsp/11 mL)	10 mL

1 1/2 cups	water, warm	375 mL

2 tbsp	olive or vegetable oil	30 mL

2 tsp	salt	10 mL

1 tsp	garlic powder	5 mL

1 tsp	dried basil	5 mL

4 cups	ROBIN HOOD Best For Bread Homestyle White Flour	1 L
OLIVE TAPENADE
1 can	(398 mL) pitted black olives	1 can

1 clove	garlic, minced	1 clove

3 tbsp	olive or vegetable oil	45 mL

1 tsp	dried basil	5 mL

1/2 tsp	black pepper	2 mL
TOPPING
1 cup	roasted red pepper, strips	250 mL

2/3 cup	goat cheese or feta cheese, crumbled	150 mL

Preparation

DISSOLVE sugar in warm water in large bowl. Sprinkle in yeast. Let stand for 10 minutes, then stir well.

STIR in oil, salt, garlic powder, dried basil and 3 1/2 cups (875 mL) of Robin Hood Best for Bread Homestyle White Flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves the sides of the bowl. Turn out onto floured board. Round up into ball.

KNEAD dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).

PUNCH DOWN. Turn out onto lightly floured board and let rest for 10 minutes. Divide dough into two. Press 1/2 batch in 14" (35 cm) pizza pan. Repeat with rest of batch to make 2 crusts.

COMBINE all ingredients for olive tapenade in food processor until smooth. Spread each pizza with olive mixture. Top with roasted red peppers and goat cheese.

BAKE at 425°F (220°C) for about 20 minutes, or until crust is crisp and browned.

Nutrient Content Per Portion

Calories		385

Protein		11.9 g

Fat		14.6 g

	Saturated Fat	3.5 gm

Carbohydrate		52.6 g

	Fibre	2.9 g

Sodium		899 mg

Cholesterol		6 mg

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