Double Crust Pizza With Roasted Red Bell PeppersCarrabba's Restaurant Recipe
2 teaspoons dry yeast
1 1/2 cups water at 100 degrees
4 cups unbleached all-purpose flour
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 cups whole milk ricotta cheese
3 large eggs
3 tablespoons grated Pecorino Romano cheese
3/4 cup finely grated Parmesan cheese
3/4 cup coarsely grated mozzarella cheese
1/2 pound prosciutto, shredded
1/4 cup chopped fresh parsley
1 roasted red pepper, diced
kosher salt and freshly ground black pepper to taste
To prepare the Dough: Put the dry yeast in a large mixing bowl and stir in the warm water. Let the yeast rest in the water for 10 minutes. Add 1 cup of the flour and mix thoroughly. Add the rest of the flour and salt and knead to a smooth consistency. Brush the dough lightly with olive oil and cover the bowl with a cotton dish towel and set aside to rise for 2 hours or until doubled in size. Place a rack at the lowest setting in the oven and preheat the oven to 350 degrees.
For the Filling: Put ricotta in a large mixing bowl and stir until smooth. Add the eggs and beat until fluffy. Mix in each additional ingredient until blended into an even mixture. Season to taste with salt and pepper. Put filling mixture in the refrigerator until dough is ready for assembly.
To Assemble: After the dough is finished rising, punch it down but be careful not to knead it any further so that it will be 'relaxed' to work with. Divide the dough into two balls. Place the first ball on floured surface and roll out in a circle.
Prepare a 9-inch pie pan by rubbing it with olive oil. Lay the first circle of dough on the bottom of the pie pan and trim the edges of the dough to the edge of the pan. Spoon the filling into the pan and smooth it evenly in the shell.
Roll out the second ball of dough to about a 10 inch circle. Lay the circle over the top of the pie and pinch the edges of the dough together. Bake the pie for 45 minutes. The top should be a golden color. Cool the pie on a rack for 10 to 15 minutes. Cut the pie into wedges and serve.