Description
This crunchy, chewy, garlicky game day or party food seemed to disappear before they could make it off the baking sheet. I adapted this recipe from my grandmother Paula Peck’s book, “The Art of Fine Baking.” The dough is a Cuban bread recipe that my grandmother describes as “a crusty delicious water bread made popular by James Beard.” The toppings of the Pizza Pennies are up to you so have fun with this no-fuss party food!
Ingredients
- 2 packages (1/4 Oz. Packet) Dry Yeast
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Sugar
- 1-¼ cup Warm Water
- ½ cups Corn Meal
- 4 cups All-purpose Flour
- ¼ cups Extra Virgin Olive Oil
- ½ Onion, Chopped
- 3 cloves Garlic, Minced
- ¼ cups Shredded Mozzarella
- 1 Medium Tomato, Chopped
- Pepperoni Or Salami, Thinly Sliced
Preparation
Combine warm water, salt, and sugar in a large mixing bowl. Sprinkle yeast on top. Let stand a few minutes until yeast begins to foam. Stir in flour to make a stiff dough. Knead dough well, until it is completely smooth and elastic, adding more flour if necessary.
Place dough in a bowl sprinkled with flour. Dust top of dough with flour. Cover bowl with a dish towel. Let rise in a draft-free place until dough has doubled in bulk, about 40 minutes.
Punch down dough. Sprinkle baking sheets with cornmeal. After bread dough has risen once, roll it out 1/8 inch thick. Using a cookie cutter, cut rounds 1 1/2 inches in diameter. Place on baking sheets. Dab or brush each round lightly with olive oil. Sprinkle with toppings (onion, garlic, mozzarella, tomato, pepperoni).
Place in a cold oven. Set temperature to 425ºF. Bake about 15 minutes or until pennies are puffed and golden. Serve warm.
