Wednesday, March 31, 2010

Rosemary goat cheese pizza

This was our celebratory Kristen's finally home dinner... and a totally worthwhile reason to break my short-lived vegan streak.
I have made this pizza dough a couple of times, this the first with bread flour. It definitely made a noticeable (positive) difference, but AP works great too.

UPDATE: slightly different and decidedly better pizza dough recipe here! (no KitchenAid necessary)

  • 3 cups bread flour
  • 1 packet of active dry yeast
  • 1 cup warm water
  • 3 tbsp olive oil
  • 2 tsp salt
Put the yeast in a cup of warm water and let it sit for a few minutes until it froths up. While that's happening, put half of the flour and all of the salt into a stand mixer (if you have a good food processor, supposedly you can just put everything in it all at once). When the yeast/water is ready add it to the flour with 2 tbsp of oil and combine. With the machine running, slowly add the other 1.5 cups of flour a little bit at a time. Add a little bit more water or a little bit more flour until the dough forms a ball. Knead for a few minutes on a floured surface, until the dough is smooth. Then let sit in a well oiled bowl, covered, for at least an hour. It should double in size.

Cut the dough in two pieces and roll each into a ball on a floured surface. Dust with a little more flour, cover with a towel, and let sit while the over preheats to 500. Right before you are ready to roll out the dough, push it into a small circle and let sit for another minute or two before rolling/stretching into shape.

At this point, you can do pretty much anything. We started with Mark Bittman's simplest white pizza which is just rosemary, olive oil, and salt and pepper (our olive oil seems to have gone rancid or possibly to have turned into olive wine? so I brushed the pizza with a tiny bit of canola oil and then finished it with a few drops of truffle oil when it was done cooking... Haha, a nice problem if you have it). Kris suggested caramelized red onions and goat cheese which were absolutely incredible. If you want to do this too, learn from my mistake and remember that the onions will cook a bit in the oven so maybe only cook them 50% beforehand. Also I think it's probably a good idea to add the goat cheese half way through cooking so it doesn't totally dry out and/or melt.

On the side is steamed asparagus with lemon, salt and pepper, and a little fresh grated parmigiano-reggiano (I try not to be snobby about things unless absolutely necessary, and in this case it is, absolutely. I thought the whole "reggiano" thing was totally stupid until we bought a different kind of parmesan and it was fruity and rubbery and disgusting... never again)

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