Servings: 2 to 4
Prep time: 20 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
- 1 ball of JG pizza dough
- 15 ml (1 tbsp) olive oil
Toppings
- 125 ml (½ cup) goat cheese
- 2 to 3 jalapeños, halved, roasted, scraped, and seeded
- 125 ml (½ cup) shredded mozzarella
- 125 g capicollo or Italian cold cuts of your choice, thinly sliced
- 125 ml (½ cup) fried onions
- 30 ml (2 tbsp) honey
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after resting for 24 hours and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a large disc or oval.
- Pour the olive oil into the center, then fold the dough over itself to form a tightly sealed sandwich.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is puffed, golden, and cooked through, or bake in a preheated oven at 550°F for 10 to 15 minutes.
- Once out of the oven, carefully open the dough sandwich.
- Spread goat cheese on the inside, arrange the jalapeños, add the capicollo or Italian charcuterie, top with mozzarella, and finish with the fried onions.
- Drizzle with honey, season with salt and pepper to taste, and serve immediately.
