Pizza Night

March 31, 2019

 

 

 

 

 

 

 

 

Pizza dough is pretty basic-it’s reliable, easy, with a soft, rich flavor and the edges crisp up nice, but the button does not toast up or overcook like some pizza dough I’ve worked with that feel like I am eating a cracker!

Thin crust pizza dough
Ingredients
4 Cups all purpose flour
2 1/4 Teaspoons active yeast (1 packets)
1 Tablespoon extra virgin olive oil
1 3/4 Cup warm water
1 Tablespoon kosher salt
Directions:
Dissolve yeast in a small bowl with warm water; gently give it a good stir. Set aside.
In another (large) bowl add remaining ingredients, stir with fork. Add yeast mixture to the flour mixture and knead in (large) bowl about a good 5 minutes. Remove from bowl, oil bowl (same bowl); place dough in oiled bowl, cover with plastic wrap and a warm damp dish towel (run warm water over towel, & ring out). Allow dough to rise at room temperature for at least an hour or until dough doubles in size.

Transfer dough to a lightly floured surface and knead for a few minutes (3-5 minutes) -using a dough scraper or knife cut dough into 4 equal parts if making four 10-inch pizzas or in two parts if making two 16-inch pizzas. Gently form into balls by rolling in your hands. Place each ball back in oiled bowl and let rise 20 minutes.

On a lightly floured surface gently roll it out into desired circumference. The pizza dough is now ready for filling.

I use a pizza stone and bake in a preheated 400 degree oven for 12-15 minutes. Depending on your ovens and the type of pan/stone using times vary.

Pizzas:

Four Cheese Florentine (Florence Italy) Pizza with Tomatoes and Spinach
Pizza dough (see above recipe) *1/2
6 oz low fat ricotta cheese
2 Tablespoons shaved Parmesan cheese
1 Tablespoon Romano cheese
3 oz Fontina cheese
3 oz shallot
10 Grape tomatoes
6 oz baby spinach
3 Tablespoon Olive oil
Salt
Pepper
Crushed red pepper
*Optional add a touch of garlic to spinach*

Makes one 16-inch pizza
Add 1/2 tablespoon olive oil in the center of pizza stone (or large baking sheet). Using a paper towel spread the olive oil to endure the entire stone/pan is well coated.
On a floured surface take the pizza dough (above dough recipe I make one 16-inch pizza) roll pizza dough into a round 16-inch shape *it may spring back, carefully stretch it out to reform. Carefully transfer it on prepared stone/pan. Set aside

In a small bowl, combine 6 ounces of ricotta cheese, 1 Tablespoon olive oil, 1/2 teaspoon salt, a pinch of crushed red pepper flakes.
Spread this mixture on prepared pizza dough (just as you would generously spread regular pizza sauce)
Thinly slice fontina cheese then place slices on top over ricotta spread until the pizza is cover (just as you would use pepperoni)
Add a touch of salt and pepper to taste.

Bake until golden brown and cheese is bubbling, about 12-15 minutes.

Meanwhile, thinly slice shallot (about 2 1/2 Tablespoons) Place in medium size bowl. Cut each tomato lengthwise into four parts.
Add cut tomatoes to shallot bowl, and 2 tablespoons shaved Parmesan cheese, 1 tablespoon olive oil, a pinch of crushed red peppers, salt, pepper. Combine, set aside.

In a medium size skillet heat 1/2 tablespoon olive oil, add spinach, cook about 2-3 minutes.
Transfer pizza to cutting board. Top with tomato mixture, then the cooked spinach, and Romano cheese *if desire add drizzle of olive oil on top*

Roasted Cranberry, Candies Pecans & Goat Cheese Spread Pizza
Makes one 16-inch pizza
Pizza dough (see above recipe)
1 cup fresh cranberries
3 tablespoons maple syrup
1/2 tablespoon brown sugar
1 Tablespoon-finely chopped leeks
1/2 teaspoon thyme (dry)
2 oz fresh goat cheese
2 oz ricotta cheese
1 Tablespoon olive oil
1/4 Cup chopped pecans
1/4 cup pomegranate arils
1 cup arugula

Preheat oven 375 degrees. In a bowl mix cranberries, syrup, leeks, thyme, pecans. Add the cranberry mixture on a baking sheet. Place in oven and roast about 10-15 minutes stirring occasionally until the cranberries begin to caramelize. Remove from oven stir until cranberries are broken down. Set aside and let cool.

Add 1/2 tablespoon olive oil in the center of pizza stone (or large baking sheet). Using a paper towel spread the olive oil to endure the entire stone/pan is well coated.
On a floured surface take the pizza dough (above dough recipe I make one 16-inch pizza) roll pizza dough into a round 16-inch shape *it may spring back, carefully stretch it out to reform. Carefully transfer it on prepared stone/pan. Place in preheated oven and bake 12-15 minutes or until lightly browned.

In a small bowl add ricotta, goat cheese, olive oil, a pinch of crushed red peppers, salt and pepper, mix until creamy. Spread on baked pizza crust. Return to oven and bake for 5 minutes. Remove from oven and carefully add cranberry mixture. Mixture may be sticky, use your hands to ensure it’s evenly distributed over pizza crust.
Garnish with fresh arugula, pomegranate seeds and cut into desired pizza slices and enjoy!
*optional drizzle honey onto



 

 

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