| For the Dough | |
1 | Combine the yeast and water in a small bowl. Let sit for 3 minutes then add room temperature honey. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for ten minutes. Cover with a warm, damp towel and rest for one hour in a warm and humid part of the kitchen to allow dough to rise. |
2 | Punch down dough and transfer to a lightly floured surface. Cut into 3 even sized pieces. Roll into balls and pinch the seams to seal and place the seam side down. Cover with a damp cloth and let rest for 40 minutes before rolling out. |
| For the Toppings | |
3 | On medium heat place 2 tablespoons extra virgin olive oil in a sauté pan and let it get hot. Add garlic and mushrooms continue cooking until mushrooms are tender. Season with salt and pepper to taste. |
4 | In another pan place 2 tablespoons extra virgin olive oil and heat on low heat. Stirring occasionally to keep onions from burning continue cooking until onions are caramelized or golden brown. |
5 | Heat another two tablespoons extra virgin olive oil over medium heat. Place spinach in pan and cook for about one to two minutes until the spinach is slightly wilted. |
| For the Fromage spread | |
6 | Combine all ingredients together and season to taste. |
| To Build | |
7 | Roll out dough into thin disc’s and spread with the fromage mixture. Top with wilted spinach, mushrooms and onions. Crack three eggs on each third of each pizza. |
8 | Put tart on a pizza stone sprinkled with semolina or corn meal (or used an inverted sheet pan if you do not have a pizza stone.) Bake until crispy and slightly charred on the edges at the highest temperature possible (500-600 degrees). |
Items assigned to this store will be reassigned to "any store."
If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
