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Note: The crust recipe makes two pizzas and the filling amounts listed above top only one.
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So you can save the other half of the dough for later, or double the topping amounts above and make them both at the same time.
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Make the pizza dough aheadits best when refrigerated for at least 24 hours prior to use.
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For the crust:
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Add warm (not lukewarm) water to a small bowl or glass measuring cup.
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Next, add the yeast to the water and set aside.
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Add the flour and salt into a mixing bowl.
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With the mixer on low speed (using a hook attachment), add the olive oil into the flour mixture and mix to combine.
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Pour the water mixture in and mix just until the dough is formed.
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Lightly coat the bottom and sides of a separate mixing bowl with olive oil.
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Form the dough into a ball and toss it in the bowl to coat all sides of the dough with the olive oil.
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Cover the bowl tightly with plastic wrap and store in the refrigerator until needed.
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Its best to make the dough at least 24 hours ahead of time, and 3 or 4 days in advance is even better.
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For the pizza: Use 1/2 of the dough from the recipe above.
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So before you start, split the batch of dough in two equal sized pieces.
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Preheat oven to 500 F.
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Drizzle some olive oil onto a large pizza pan.
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Work the piece of dough with your hands to form a small flat circle.
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Continue to work the dough until its about the size of a paper plate.
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Then lay the dough on top of the olive oil on the pizza pan and shape it into a large heart shape.
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Spread the tomato sauce on the dough starting about 1 inch from the outside edge of the dough.
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(Dont spread the sauce up to the very edge of the dough.
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Leave about an inch of space for the crust).
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Next, add the cut tomatoes on top of the tomato sauce.
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Sprinkle the garlic powder, pepper, oregano, and basil on top of the tomatoes and sauce.
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Add the mozzarella cheese.
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Then tear the ham and Swiss cheese into medium to large size pieces and add on top of the mozarrella.
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Remove the rosemary leaves from the stem and add the leaves on top of the pizza.
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Sprinkle the grated parmesan cheese over the top of the pizza.
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Top with the chopped basil.
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Bake in preheated oven until the cheese is bubbly and the crust is golden brown (about 10 minutes).
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Serve hot right out of the oven.
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*Pizza Crust recipe is from The Pioneer Woman Cooks My-Favorite-Pizza-Recipe.
