Pizza Dough
Makes 1 pizza
From Smitten Kitchen
1 cup AP flour
1/2 cup whole wheat flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil
1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
2. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it and dump the dough ball in, spray dough with cooking spray, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
3. Gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape and let it sit under the plastic wrap for 20 more minutes.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like.
White Pizza with Arugula
Adapted from Ina Garten's Back to Basics
Part 1: Garlic Oil
1/2 cup olive oil
4 cloves garlic, sliced
5 sprigs thyme
1/4 teaspoon crushed red pepper flakes
1. Place oil, garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside until ready to use.
Part 2: Vinaigrette
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1. Whisk together all ingredients and set aside until ready to use.
Part 3: Pizza!
1/2 cup shredded mozzarella
1/2 cup shredded fontina
3 tablespoons goat cheese, crumbled
baby arugula
1. Once you have your oven preheated to it's highest setting, your pizza sheet dusted with a little cornmeal and your dough rolled out and on the pizza sheet, brush some garlic oil on the pizza dough. I like to cover the whole pizza.
2. Sprinkle the cheeses on top.
3. Bake for about 8 minutes or until your crust is crisp and the cheeses are beginning to brown.
4. When the pizza comes out of the oven, top with some baby arugula. Spoon some of the lemon vinaigrette on top of the arugula. Slice and serve immediately.
Notes on this pizza:
A. The garlic oil makes a lot more than you will need for this 1 pizza. Ina's original recipe is for 6 pizzas. Instead of reducing the recipe though, I make the whole thing and save the garlic oil for another use - the next time I make this pizza again, in place of oil in any other recipe, garlic bread, etc.
B. The same goes for the lemon vinaigrette. I use the vinaigrette on salads, pasta, vegetables, whatever. It doesn't go to waste.
C. Again, since the original recipe makes 6 pizzas, I have no idea how much cheese I actually use. The amounts shown above are my best guess at how much I use. You can change the amounts, adding more or less to any particular cheese as you see fit. You can also change up the cheeses. I tend to use whatever cheeses I have on hand, but I really enjoy this mozzarella/fontina/goat cheese combo.
D. How much arugula and lemon vinaigrette? Eyeball it. I do a couple handfulls probably of the arugula and a few spoonfulls of vinaigrette. Also, I like to use spinach in place of arugula. Both have similar tastes, but sometimes baby spinach is easier to find in the store.
Tonight I served this with a simple white bean salad (cannelini beans, dressed with some of the leftover lemon vinaigrette and some dried oregano). I've also served this with roasted sweet potatoes when it's cooler outside.
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