Categories: Pizza/Flatbread
Ingredients
- 1 3/4 cups all-purpose flour, plus more for kneading
- 1 tsp sea salt
- 1/2 tsp active dry yeast
- 3/4 cup warm water
- Cooking spray
- 1 cup jarred tomato-basil sauce
- 3/4 cup grated Pecorino Romano
- 1 1/4 cups shredded mozzarella
Directions
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Combine the flour, salt, yeast and water in a large bowl. Stir until just combined and shaggy-looking. Turn the dough out onto a lightly floured surface. Knead until it becomes smooth and is no longer sticky, adding more flour only as needed. Cover the dough with a clean kitchen towel and let rest on the countertop until doubled in size, 1 to 1 1/2 hours.
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en the dough has risen, preheat the oven to 450. Generously coat an 11×7-inch baking dish with cooking spray.
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Pluck off tbsp-fuls of dough and roll the into balls roughly the size of Ping-Pong balls.
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Spread half the tomato sauce in the bottom of the baking dish. Sprinkle half the Pecorino Romano and half the mozzarella evenly over the sauce. Place the dough balls in the pan, giving them a snug fit. Spread the remaining sauce and cheeses over the dough balls.
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Bake until puffed and golden, 35-40 minutes.