Cold tomato pizza

Name: Cold tomato pizza
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1¼ cups (310 ml) warm water; 2 tsp (10 ml) sugar; 1 tbsp (15 ml) active dry yeast; 1 tbsp (15 ml) extra virgin olive oil, plus more for brushing; 3 cups (750 ml) unbleached all-purpose flour, plus a small handful for kneading; 1 tsp (5 ml) salt; ¼ cup (60 ml) yellow onion, finely chopped; 2 large garlic cloves, finely chopped; Extra virgin olive oil; 1 can (796 ml / 28 oz) diced tomatoes with Italian spices; 1 tube (156 ml / 5½ oz) tomato paste; 2 tbsp (30 ml) white wine (Sauvignon, Pinot grigio or Chardonnay); 1 tbsp (15 ml) Italian seasoning; 1 tbsp (15 ml) sugar; 1 tsp (5 ml) dried oregano; ½ tsp (2.5 ml) dried basil; Salt and freshly ground black pepper; Prosciutto; Genoa salami; Pepperoni; Mortadella; Mozzarella, provolone, cheddar or parmesan cheeses; Fresh basil leaves; Green and black olives, sliced; Artichoke hearts, quartered; Arugula

Preparation 25 min
Cooking 40 min
Servings 4 to 6
Freezing Absolutely

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Dough

1¼ cups (310 ml) warm water
2 tsp (10 ml) sugar
1 tbsp (15 ml) active dry yeast
1 tbsp (15 ml) extra virgin olive oil, plus more for brushing
3 cups (750 ml) unbleached all-purpose flour, plus a small handful for kneading
1 tsp (5 ml) salt

Sauce

¼ cup (60 ml) yellow onion, finely chopped
2 large garlic cloves, finely chopped
Extra virgin olive oil
1 can (796 ml / 28 oz) diced tomatoes with Italian spices
1 tube (156 ml / 5½ oz) tomato paste
2 tbsp (30 ml) white wine (Sauvignon, Pinot grigio or Chardonnay)
1 tbsp (15 ml) Italian seasoning
1 tbsp (15 ml) sugar
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) dried basil
Salt and freshly ground black pepper

Toppings (to taste)

Prosciutto
Genoa salami
Pepperoni
Mortadella
Mozzarella, provolone, cheddar or parmesan cheeses
Fresh basil leaves
Green and black olives, sliced
Artichoke hearts, quartered
Arugula

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Preparation

Cover a 9 × 13 inch (23 × 33 cm) baking sheet with parchment paper and brush with olive oil.
In a bowl, mix warm water, sugar, yeast and olive oil until sugar dissolves. Let sit 6 to 7 minutes for the yeast to foam. That’s your indicator that the yeast is good.
In a large bowl, mix flour and salt. Add the liquid mixture to the dry ingredients and mix well.
Form a ball with your hands and place on a floured work surface. Knead for 5 minutes until the dough is smooth and no longer sticks to the surface. Add a little flour if needed.
Roll out the dough into a rectangle the same size as the baking sheet. Place on the sheet and spread with your fingers, creating a thicker border. Prick in a few places with a fork. Cover with a clean damp cloth and let rise for 2 hours 30 minutes.
Prepare the sauce: in a saucepan over medium heat, add onion and garlic then drizzle with a good stream of olive oil. Cook 3 to 4 minutes, stirring.
Add diced tomatoes, tomato paste, white wine, Italian seasoning, sugar, oregano and basil. Season generously with salt and pepper and mix. Cook 4 to 5 minutes, stirring and crushing the tomatoes with a masher. Set aside.
Preheat oven to 350°F (180°C).
Brush the risen dough with a thin layer of olive oil, then cover evenly with sauce. Bake for 30 to 35 minutes or until the crust is golden and the sauce is well cooked.
Remove from oven and let rest for 30 minutes before slicing. Mandatory step for clean slices. Cut into generous portions.
Place all toppings (cold meats, cheeses, olives, artichokes, basil, arugula) on the table in separate dishes and let everyone build their own master chef-style masterpiece.