Ingredients
Method
Pizza Dough
- Combine water, yeast, bread flour, and salt in a large bowl. Mix until the dough is made.
- Cover and let rest in a warm area for 30 minutes.
- Knead dough for 3-5 minutes or until the dough is taught. Roll into a ball, cover and let rest for 2 hours or until doubled size.
- Place two tablespoons of olive oil into each pan.
- Divide the dough in half and place one half in each pan. Gently press the dough to spread it along the bottom of the pan. Cover and let rest for 30 minutes.
- Gently press the dough to stretch it along the bottom of the pan. Cover and let rest for 1 hour or until doubled in size. Preheat the oven to 500° Fahrenheit.
- Bake for 11 to 13 minutes
Tomato Mousse
- Blend together tomatoes, salt and pepper. Strain out seeds and set aside.
- Soak gelatin in ⅔ tablespoons water until soft.
- Warm ½ of the tomato puree, strain excess water out of gelatin and mix gelatin into the warm puree. Stir until dissolved. Add remaining puree and tomato paste. Mix until combined.
- Whip heavy cream until soft peaks are reached. Fold the tomato puree into the whipped cream.
Mozzarella Mousse
- Whisk / Blend together mozzarella, sour cream, olive oil, salt, and pepper using a stand mixer or food processor until smooth.
Assemble
- Place one bread layer in pan, cutting off top to make them as even as possible. Wrap the edge of each pan in acetate for easy removal.
- Pour tomato mousse on top of the bread layer and let chill in the fridge until set (approximately two hours). Demold from the pan.
- Put a layer of mozzarella mouse on top of tomato mouse. Place the last bread loaf on top of the layers. Use the mozzarella mouse to cover the top and sides as desired