First, you need pizza crust (or pita bread is a nice, quick cheat):Pizza Dough
3 cups warm water
3 Tbl. yeast
1 Tbl. sugar
3 Tbl. olive oil
2 tsp. salt
about 6 1/2 - 7 cups flour (1/2 white, 1/2 wheat works great)
Dissolve yeast in warm water sprinkled with sugar and let sit and get fluffy, 5 minutes. Add olive oil, salt and flour and knead for about 5 minutes. Rub down a large bowl in olive oil, dump dough and with hands, form into a smooth ball. Let rise, covered with a towel, for about an hour until doubled and ginormous. Punch down and freeze or use.
Nearly White Pizza with Baby Arugula
I work a tennis ball sized ball of pizza dough in my oiled hands into a disc, and then spread it even thinner on a cookie sheet sprinkled lightly with cornmeal. Then, go crazy. I spread pesto as the base, but alfredo or a light tomato sauce would be lovely, followed by small dollups of seasoned ricotta cheese, handfuls of mozzerella cheese, a sprinkling of parmesan and a whirl of tomato sauce. Green onions or fresh basil would've been nice. Throw in a very hot 450* oven for about 10-12 minutes until golden and bubbly. Let sit about 5 minutes before cutting. I tossed baby arugula with olive oil and vinegar, salt and pepper, and then piled on top and served. So good.
3 cups warm water
3 Tbl. yeast
1 Tbl. sugar
3 Tbl. olive oil
2 tsp. salt
about 6 1/2 - 7 cups flour (1/2 white, 1/2 wheat works great)
Dissolve yeast in warm water sprinkled with sugar and let sit and get fluffy, 5 minutes. Add olive oil, salt and flour and knead for about 5 minutes. Rub down a large bowl in olive oil, dump dough and with hands, form into a smooth ball. Let rise, covered with a towel, for about an hour until doubled and ginormous. Punch down and freeze or use.
Nearly White Pizza with Baby Arugula
I work a tennis ball sized ball of pizza dough in my oiled hands into a disc, and then spread it even thinner on a cookie sheet sprinkled lightly with cornmeal. Then, go crazy. I spread pesto as the base, but alfredo or a light tomato sauce would be lovely, followed by small dollups of seasoned ricotta cheese, handfuls of mozzerella cheese, a sprinkling of parmesan and a whirl of tomato sauce. Green onions or fresh basil would've been nice. Throw in a very hot 450* oven for about 10-12 minutes until golden and bubbly. Let sit about 5 minutes before cutting. I tossed baby arugula with olive oil and vinegar, salt and pepper, and then piled on top and served. So good.
1 comment:
Looks and sounds delicious, of course :) I wouldn't expect anything less from you. Your cooking style is delectable!
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