It's been a while since we had homemade pizzas for dinner, despite having quite a few homemade pizza doughs hiding in the freezer. None of the usual suspects sounded quite right for pizza, so we decided to take inspiration from this recipe. While the original calls for 3 smaller rectangular pizzas, we decided to make one standard-sized one using our existing dough. The combination of roasted garlic, earthy mushrooms, and rich cheese was outstanding. My one complaint? There was a little too much cheese (did I just say that?) for the amount of mushrooms. The adjusted ratios are below, with 3/4 the amount of cheese and an extra cup of mushrooms. I also reduced the olive oil a bit (the original calls for 1 1/4 cups total!). One other bonus for this recipe that makes it a great weeknight dinner? The cheese is diced instead of grated, saving a bit of time and/or cleanup.
P.S. Do you often buy cookbooks from Amazon? If so, you should check out their Smile.Amazon.com program. A small portion of all of your purchases will go to support a charity of your choice. Note that once your sign up, it won't always redirect you from amazon.com to smile.amazon.com, so you have to pay attention to the URL and/or logo image.
One year ago: Burrata with Asparagus, Pine Nuts, and Golden Raisins
Two years ago: Grilled Cumin and Chile Veal Meatballs
Three years ago: Potato Latkes
Four years ago: Tex-Mex Comfort Food
Pizza Bianca with Roasted Mushrooms and Fontina (adapted from The Cheesemonger's Kitchen)
Ingredients
4 cups mixed mushrooms (oyster, cremini, chanterelle, etc.)
3/4 cup olive oil, divided
salt and pepper
9 garlic cloves, peeled
coarse cornmeal
9 oz Fontina Valle d'Aosta cheese, trimmed of rind and diced
pizza dough of your choice
1. Heat oven to 425F.
2. Spread mushrooms out on baking try and toss with 3 tbsp olive oil. Season with salt and pepper.
3. Roast mushrooms for 10 - 12 minutes or until tender and golden. Set aside to cool. Increase oven heat to 500F for the pizza.
4. Meanwhile, in a small frying pan, combine 1/2 cup olive oil with garlic and cook over very low heat for 7 - 8 minutes or until soft and slightly golden. Remove garlic from oil and set aside to cool. Save oil for other uses.
5. Scatter cornmeal on a pizza peel and place shaped pizza dough on peel.
6. Squeeze garlic cloves with your fingers and spread over dough.
7. Scatter mushrooms on top of dough and follow with fontina. Drizzle with remaining tbsp olive oil (or more if you desire).
8. Shake pizza onto pizza stone in hot oven. Cook for 10 - 12 minutes or until dough is cooked and cheese is melted and golden.
9. Remove pizza from oven and serve.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Sunday, April 13, 2014
Sunday, August 7, 2011
Pesto and Prosciutto Stromboli
This post nicely corresponded with an abundance of pesto, so I rushed to take advantage of it. We picked up some fancy prosciutto from the Italian grocery store as well. The inside was every bit as delicious as you would expect (although perhaps a bit salty), but the dough that came with this recipe was all wrong for it. I'll leave it to your judgement as to which pizza dough recipe you'd like to use. If for some reason you're using a recipe that needs two rises, let the second one happen after you form the stromboli roll.
One year ago: Pad See Ew
Pesto and Prosciutto Stromboli (from Use Real Butter, originally Fine Cooking)
Ingredients
pizza dough
1/2 cup pesto
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto
1. Roll dough into a thin rectangle (approximately 10×16 inches).
2. Spread the pesto in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you.
3. Sprinkle mozzarella evenly over the dough.
4. Repeat with Parmesan cheese.
5. Layer prosciutto over the cheese.
6. From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf.
7. Place the loaves on parchment on a baking sheet seam side down and brush them with olive oil. Let rise again if needed.
8. Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets.
9. Bake for about 20 to 30 minutes until the bread is a rich golden brown.
10. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.
One year ago: Pad See Ew
Pesto and Prosciutto Stromboli (from Use Real Butter, originally Fine Cooking)
Ingredients
pizza dough
1/2 cup pesto
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto
1. Roll dough into a thin rectangle (approximately 10×16 inches).
2. Spread the pesto in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you.
3. Sprinkle mozzarella evenly over the dough.
4. Repeat with Parmesan cheese.
5. Layer prosciutto over the cheese.
6. From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf.
7. Place the loaves on parchment on a baking sheet seam side down and brush them with olive oil. Let rise again if needed.
8. Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets.
9. Bake for about 20 to 30 minutes until the bread is a rich golden brown.
10. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.
Saturday, August 21, 2010
Gorgonzola and Grape Pizza
I found this recipe on a chowhound thread on favourite epicurious.com recipes. The combination of flavours intrigued me and I knew from my earlier not-so-typical pizza experiments that I enjoy them. Of course, pizza in the summer with no air-conditioning doesn't really work (unless you put them on the grill!), so I've had to take a break from my pizza making. Even though it's only August, it's starting to get cool enough here to brave pizza making in the oven.
Initially, I wanted to use the somewhat sour grapes that have been available lately, but the Val-Mont didn't have any in-stock, so I was forced to remain fairly faithful to the recipe. The only substitution I made was Marsala wine for the Vin Santo called for in the recipe, because none of the SAQ's near me stock Vin Santo.
I almost used a crust recipe I'd tried before, but then opted to use the one in the recipe and I'm glad I did. The crust is relatively easy to make and is much, much easier to shape into a pizza than crusts I've made in the past.
Before:
After:
Gorgonzola and Grape Pizza (from epicurious.com)
Ingredients
For dough
1 package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water
1 tsp salt
1/2 tbsp olive oil
For topping
1/3 cup Marsala (or Vin Santo)
1 tbsp sugar
1 1/2 cups red seedless grapes, halved lengthwise
140g Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
60g Gorgonzola dolce, crumbled
1/2 tsp coarsely ground black pepper
1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes.
2. Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl.
3. Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes.
4. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
5. At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
6. While waiting, slice the grapes and chop the fontina.
7. Meanwhile, bring Marsala with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes (mine took longer ... be patient and wait for it to reduce to 1 tbsp. Several reviews complained about the pizza being soggy and my guess is that people didn't fully reduce. I had a little liquid on my pizza as it was.).
8. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
9. When the dough is ready, do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
10. Arrange topping on dough leaving a 1-inch border. If desired, brush border with an egg wash or olive oil.
11. Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes.
12. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
Initially, I wanted to use the somewhat sour grapes that have been available lately, but the Val-Mont didn't have any in-stock, so I was forced to remain fairly faithful to the recipe. The only substitution I made was Marsala wine for the Vin Santo called for in the recipe, because none of the SAQ's near me stock Vin Santo.
I almost used a crust recipe I'd tried before, but then opted to use the one in the recipe and I'm glad I did. The crust is relatively easy to make and is much, much easier to shape into a pizza than crusts I've made in the past.
Before:
Gorgonzola and Grape Pizza (from epicurious.com)
Ingredients
For dough
1 package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water
1 tsp salt
1/2 tbsp olive oil
For topping
1/3 cup Marsala (or Vin Santo)
1 tbsp sugar
1 1/2 cups red seedless grapes, halved lengthwise
140g Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
60g Gorgonzola dolce, crumbled
1/2 tsp coarsely ground black pepper
1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes.
2. Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl.
3. Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes.
4. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
5. At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
6. While waiting, slice the grapes and chop the fontina.
7. Meanwhile, bring Marsala with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes (mine took longer ... be patient and wait for it to reduce to 1 tbsp. Several reviews complained about the pizza being soggy and my guess is that people didn't fully reduce. I had a little liquid on my pizza as it was.).
8. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
9. When the dough is ready, do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
10. Arrange topping on dough leaving a 1-inch border. If desired, brush border with an egg wash or olive oil.
11. Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes.
12. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
Thursday, June 24, 2010
Potato Pesto Pizza
I've been on a pizza kick lately. Not for standard pizzas, but for unique combinations that you wouldn't necessarily expect on pizzas. After the success of the potato pasta, I started noticing posts for potato pizza. Initially, I was tempted by the mashed potato pizza ... similar to an appetizer I used to enjoy in New Jersey. Eventually, though, I saw this post. Sliced potatoes with pesto seemed even better than a loaded baked potato pizza.
I didn't really follow the recipe at all, so click on the link above if you want to try the original. Regular pesto didn't appeal to me much, so I decided to try the broccoli pesto I'd made before (I think this would also be amazing with the asparagus pesto!). This was delicious.
Potato Pesto Pizza
Ingredients
1 pizza crust (homemade or another idea or bought)
1 cup broccoli pesto (I made the full recipe and mixed the leftovers with some leftover cooked potatoes ... delicious!)
2 cups potatoes (I used tiny baby potatoes)
1 cup grated mozzarella
1/3 cup grated Parmesan (optional)
1. Preheat oven with pizza stone inside to 500F. (Perhaps it's about time to stop making pizzas ... or switch to grilling them!)
2. Bring a pot of lightly salted water to a boil. Place potatoes inside and boil for 15 - 20 minutes. If you're making broccoli pesto, you can save a pot by adding in the broccoli for the last few minutes.
3. Drain potatoes, cool slightly, and slice. (You could save some time by slicing first and then boiling.)
4. Top pizza crust with pesto and mozzarella. Layer on potato slices. Sprinkle with Parmesan cheese.
5. Slide pizza onto stone with a pizza peel. Bake for 15 minutes or until golden brown.
I didn't really follow the recipe at all, so click on the link above if you want to try the original. Regular pesto didn't appeal to me much, so I decided to try the broccoli pesto I'd made before (I think this would also be amazing with the asparagus pesto!). This was delicious.
Potato Pesto Pizza
Ingredients
1 pizza crust (homemade or another idea or bought)
1 cup broccoli pesto (I made the full recipe and mixed the leftovers with some leftover cooked potatoes ... delicious!)
2 cups potatoes (I used tiny baby potatoes)
1 cup grated mozzarella
1/3 cup grated Parmesan (optional)
1. Preheat oven with pizza stone inside to 500F. (Perhaps it's about time to stop making pizzas ... or switch to grilling them!)
2. Bring a pot of lightly salted water to a boil. Place potatoes inside and boil for 15 - 20 minutes. If you're making broccoli pesto, you can save a pot by adding in the broccoli for the last few minutes.
3. Drain potatoes, cool slightly, and slice. (You could save some time by slicing first and then boiling.)
4. Top pizza crust with pesto and mozzarella. Layer on potato slices. Sprinkle with Parmesan cheese.
5. Slide pizza onto stone with a pizza peel. Bake for 15 minutes or until golden brown.
Monday, May 31, 2010
Shaved Asparagus Pizza
After a full weekend, I arrived back at my apartment a little after 7pm on Sunday. I dragged myself to the grocery store without a plan in the world, but knowing I didn't have the energy to cook anything. I impulsively bought asparagus and the mozzarella that was on sale, hoping to find inspiration later in the week. This morning, I checked my RSS feeds and what should I find, but shaved asparagus pizza on Smitten Kitchen? After reviewing the recipe, I decided that it couldn't possibly be complete without some of the cherry tomatoes and goat cheese I also impulsively bought. (Other adaptations include omitting the scallion and cutting back on the salt and pepper.)
Of course, the only problem with this recipe was I needed a pizza crust. Without my Metro (which reopens July 1 ... hooray! yes, I will be counting the days), the only pre-made pizza crusts I have readily available to me also have tomato sauce on them ... ick! Most homemade pizza crusts require a few hours for the dough to rise, but luckily a quick google search found a pizza dough recipe that required only 15 minutes of total waiting time ... the perfect waiting time to peel the asparagus and grate the cheese.
After thinking about this recipe all day and spending more time than expected peeling the asparagus (the one time the thicker asparagus would've been good!), I was a bit concerned that the pizza would be a disappointment. It couldn't have been farther from that. This was delicious ... a perfect way to end an amazing month.
Shaved Asparagus Pizza (adapted from Smitten Kitchen)
Ingredients
1 pizza crust (recipe adapted from allrecipes.com below)
1 bundle asparagus (I ended up with some extra because I'm crust challenged, but it should be excellent for salad!)
1/4 cup grated Parmesan
225g mozzarella, shredded or cut into small cubes
2 teaspoons olive oil (plus more for the tomatoes)
200g cherry tomatoes
80 - 100g goat cheese (mine was black pepper)
1. Preheat your oven to the hottest temperature it goes, or about 500 in most cases (mine goes to 550, but I stuck with 500). If you use a pizza stone, have it in there.
2. Heat a frying pan over medium heat. Pour in olive oil. Add tomatoes. Heat for 5 minutes or so, until they're slightly charred and starting to break down. Remove from heat, set aside.
3. Create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil in a bowl and be sure to try one.
4. Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on.
5. Sprinkle pizza dough with mozzarella and goat cheese. Top with tomatoes. Pile asparagus on top. Sprinkle with Parmesan.
6. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven, slice and eat.
Quick and Easy Pizza Crust (adapted from allrecipes.com)
Ingredients
1 (8g) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups flour
2 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt
1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a small bowl, combine olive oil, oregano, basil, powders, and salt.
3. Stir into the yeast mixtures flour and oil mixture. Beat until smooth. Let rest for 5 minutes.
4. Turn dough out onto a lightly floured surface and pat or roll into a round.
Of course, the only problem with this recipe was I needed a pizza crust. Without my Metro (which reopens July 1 ... hooray! yes, I will be counting the days), the only pre-made pizza crusts I have readily available to me also have tomato sauce on them ... ick! Most homemade pizza crusts require a few hours for the dough to rise, but luckily a quick google search found a pizza dough recipe that required only 15 minutes of total waiting time ... the perfect waiting time to peel the asparagus and grate the cheese.
After thinking about this recipe all day and spending more time than expected peeling the asparagus (the one time the thicker asparagus would've been good!), I was a bit concerned that the pizza would be a disappointment. It couldn't have been farther from that. This was delicious ... a perfect way to end an amazing month.
Shaved Asparagus Pizza (adapted from Smitten Kitchen)
Ingredients
1 pizza crust (recipe adapted from allrecipes.com below)
1 bundle asparagus (I ended up with some extra because I'm crust challenged, but it should be excellent for salad!)
1/4 cup grated Parmesan
225g mozzarella, shredded or cut into small cubes
2 teaspoons olive oil (plus more for the tomatoes)
200g cherry tomatoes
80 - 100g goat cheese (mine was black pepper)
1. Preheat your oven to the hottest temperature it goes, or about 500 in most cases (mine goes to 550, but I stuck with 500). If you use a pizza stone, have it in there.
2. Heat a frying pan over medium heat. Pour in olive oil. Add tomatoes. Heat for 5 minutes or so, until they're slightly charred and starting to break down. Remove from heat, set aside.
3. Create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil in a bowl and be sure to try one.
4. Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on.
5. Sprinkle pizza dough with mozzarella and goat cheese. Top with tomatoes. Pile asparagus on top. Sprinkle with Parmesan.
6. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven, slice and eat.
Quick and Easy Pizza Crust (adapted from allrecipes.com)
Ingredients
1 (8g) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups flour
2 tbsp olive oil
1/2 tsp oregano
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt
1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a small bowl, combine olive oil, oregano, basil, powders, and salt.
3. Stir into the yeast mixtures flour and oil mixture. Beat until smooth. Let rest for 5 minutes.
4. Turn dough out onto a lightly floured surface and pat or roll into a round.
Sunday, March 28, 2010
Pear, Prosciutto, and Goat Cheese Pizza
You might notice a few non-vegetarian dinners in the next few weeks. I'm going to be trying to put some meat and seafood back in my cooking. We'll see how this experiment goes.
Originally, I had planned on using a pre-made pizza crust to make this recipe, but when I got to the grocery store, I couldn't find any. I know where the crusts were at before they moved into the new expanded space, but I'm at a complete loss as to where they're hiding in the new, magical, expanded, and wonderful store! Rather than ask, I decided to try making my own pizza crust. I'm glad I did as this one was delicious and not at all like a traditional pizza crust. It is, however, time intensive to make this crust, so you have to plan ahead (or just use a pre-made one and then this becomes a remarkably quick and easy meal!).
I made the following changes to the recipe. For the crust, I left out the fennel and used white flour instead of unbleached due to pantry constraints (when I couldn't find the crust at the store, I took a chance that I had everything I needed at home!). I passed on the onion in the pizza, because while I love the taste of onion, I'm not too crazy about strips of onion on my pizza (yes, I'm weird). Finally, I added some arugula to the pizza because I thought it needed some green. The arugula taste was overpowered by the other ingredients, but I'm sure more greens can't be bad for me!
Pear, Prosciutto, and Goat Cheese Pizza (from love and olive oil)
Ingredients
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour [I used white]
1 teaspoon whole fennel seeds [I skipped]
1 teaspoon dried thyme
Topping:
arugula
3 tablespoons extra-virgin olive oil
1 firm-ripe pear, halved, cored, and cut into thin slices
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled [I used some with herb seasonings]
1. To make crust, pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). 2. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat.
3. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
4. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
5. Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. [I used a pizza stone and let it heat with the oven and then very careful transferred the dough to the hot stone.]
6. Bake crust for 5-7 minutes or until just set, pressing down any large bubbles that might form [Be careful! The crust will be ridiculously hot]. Remove from oven and quickly brush crust with olive oil and top with arugula, pear, prosciutto, and cheese.
7. Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve immediately.
Originally, I had planned on using a pre-made pizza crust to make this recipe, but when I got to the grocery store, I couldn't find any. I know where the crusts were at before they moved into the new expanded space, but I'm at a complete loss as to where they're hiding in the new, magical, expanded, and wonderful store! Rather than ask, I decided to try making my own pizza crust. I'm glad I did as this one was delicious and not at all like a traditional pizza crust. It is, however, time intensive to make this crust, so you have to plan ahead (or just use a pre-made one and then this becomes a remarkably quick and easy meal!).
I made the following changes to the recipe. For the crust, I left out the fennel and used white flour instead of unbleached due to pantry constraints (when I couldn't find the crust at the store, I took a chance that I had everything I needed at home!). I passed on the onion in the pizza, because while I love the taste of onion, I'm not too crazy about strips of onion on my pizza (yes, I'm weird). Finally, I added some arugula to the pizza because I thought it needed some green. The arugula taste was overpowered by the other ingredients, but I'm sure more greens can't be bad for me!
Pear, Prosciutto, and Goat Cheese Pizza (from love and olive oil)
Ingredients
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour [I used white]
1 teaspoon whole fennel seeds [I skipped]
1 teaspoon dried thyme
Topping:
arugula
3 tablespoons extra-virgin olive oil
1 firm-ripe pear, halved, cored, and cut into thin slices
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled [I used some with herb seasonings]
1. To make crust, pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). 2. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat.
3. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
4. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
5. Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. [I used a pizza stone and let it heat with the oven and then very careful transferred the dough to the hot stone.]
6. Bake crust for 5-7 minutes or until just set, pressing down any large bubbles that might form [Be careful! The crust will be ridiculously hot]. Remove from oven and quickly brush crust with olive oil and top with arugula, pear, prosciutto, and cheese.
7. Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve immediately.
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