Bucci’s Insalata Pizza
Louis and Rosanne Bucci founded the first Buccis location nearly four decades ago in Rocky River. Today, with three other locations established, and son Joe Bucci charged with continuing the legacy, Bucci’s is the name many of us think of when only the best hospitality and exceptional Italian food will do.
PIZZA CRUST
2 1/2 teaspoons active dry yeast
Pinch sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
TOPPINGS
5 medium California Roma tomatoes – sliced (5 to 6 medium tomatoes)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 head garlic – roasted and chopped
1/2 cup goat cheese
1 tablespoon chopped fresh mint
1/2 cup chopped arugula
PIZZA CRUST:
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
TOPPINGS:
Marinate tomatoes in 1 Tablespoon olive oil, vinegar, salt and pepper for 1-2 hours. Roll out pizza dough to make a 16-inch circle. Brush with remaining 2 tablespoons olive oil. Arrange marinated tomato slices on pizza dough. Dot with garlic and goat cheese. Bake at 500ºF in a pizza oven for 10 minutes, or until crust is golden brown. Remove from oven and sprinkle with mint and arugula. Cut into desired number of slices and serve at once.