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1
Put the water into a medium sized bowl.
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2
Stir to dissolve the yeast, sugar and salt in the water.
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3
Let it sit for 10-15 minutes.
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4
Transfer the water mixture to the bowl of you stand mixer with dough hook attached.
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5
While mixing, gradually add 1 1/2 cups of the flour and then add in 1 1/2 tablespoons of olive oil.
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6
Gradually add the remaining 1 1/2 cups of flour until the dough forms a ball and begins to pull away from the sides of the bowl.
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7
Lightly dust a cutting board with flour and transfer the dough to it.
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8
Knead for 5-7 minutes adding flour as necessary.
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9
Dough should be tacky but not overly sticky.
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10
Form into a ball and fold under itself so the top of the ball is tight.
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11
In another bowl drizzle in a bit of olive oil (just enough to coat the bowl) and swirl around so the bowl is evenly coated.
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12
Transfer the dough to the greased bowl.
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13
Cover bowl with a tea towel and transfer to refrigerator for at least 4 hours or until dough has doubled in size.
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14
Once risen, transfer the dough to a floured surface and cut it into 6 even pieces.
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15
Roll each piece into a ball and then cover with a tea towel to let it rest for about 30 minutes.
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16
While the dough is resting, prepare your red pepper sauce.
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17
In a saute pan, heat about 2 tablespoons of olive oil over medium heat.
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18
Add the red pepper and cook until tender.
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19
Add the chopped roasted garlic and cook for 2 minutes more.
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20
Remove pan from heat.
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21
Into a blender, add your peppers and garlic, thyme, chicken stock, tomato paste and a dash of salt and pepper.
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22
Blend until smooth.
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23
Transfer your sauce back to your pan and stir in the heavy cream.
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24
Cook until heated through then set aside.
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25
Preheat your oven to 450 F and situate an oven rack between the middle and the very bottom notches of the oven.
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26
Place your pizza stone into the oven while its heating up.
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27
Now you will begin shaping your dough balls into 5 inch circles (about 1/4 inch thick).
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28
Roll it out using a rolling pin if necessary.
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29
On one of your circles, lay two slices of provolone cheese then top with another of your dough circles.
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30
Pinch the edges together with your fingers.
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31
You will have three pizzettes in the end.
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32
Top your pizzettes with a layer of sauce, then grated cheese, sausage, tomatoes, and a last sprinkle of cheese.
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33
Repeat with the remaining dough and filling ingredients.
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34
Using a pizza peel, slide your pizzettes onto your pizza stone, making sure not to overcrowd the stone (we did 2 at a time).
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35
Bake for about 8-10 minutes or until the cheese is beginning to brown slightly.
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36
Remove from oven and top with micro greens.
