Patagonia Pizza


  • 1 pkg. active dry yeast
  • 1 cup warm water
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • about 2 cups bread flour
  • 3/4 cup cake flour
  • 2 cups shredded Mozzarella cheese
  • 1 pkg. ham, thinly sliced (3 oz.)
  • 1/4 tsp. garlic powder
  • 1/2 onion, thinly sliced
  • 1/2 tsp. dried oregano leaves


Dissolve yeast in water. Stir in sugar, salt and olive oil. Let stand until bubbly, about 5 minutes. Add flour to make a fairly stiff dough. Knead on floured board until smooth, about 5 minutes. Turn dough over in greased bowl; cover. Let rise about 1 hour until doubled. Set quarry tiles, pizza stone, or baking sheet in middle of oven heated to 450 degrees F. Punch dough down. Let rest 10 minutes. Divide into 2 balls. Roll one to 11 inch circle. Sprinkle 1/2 of Mozzarella to within 1/2 inch of rim. Layer all ham. Roll out remaining dough and place on top of other. Press to seal around the edge. Cut 2 inch hold in center. Top with remaining cheese. Sprinkle with garlic powder. Slide onto hot baking surface. Bake at 450 degrees F for 10 minutes. Sprinkle with onions. Bake 10 minutes until bubbly and browned. Sprinkle with oregano and cut.

By Robin from Washington, IA


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