Thursday, December 10, 2009

Power of Suggestion

As soon as I saw Ina Garten make this on her show, I knew I wanted it. Right now, right now. Luckily enough, it was a Saturday, so I could rush out, gather up the ingredients and make my own dreams come true. The pizza is topped with goat cheese, fontina and mozzarella and is creamy and rich and delicious. Then you top it with a lemony salad to balance all that cheesy goodness. So freakin' good. Also, major props to Ina for a pizza dough that only needs a half hour rise. That is something I can get behind.

from Barefoot Contessa Back to Basics

for the dough:
1 1/4 C warm water (110 to 115 F)
2 packages dry yeast
1 T honey
4 C all purpose flour
olive oil
2 t Kosher Salt
for the cheesy topping:
1/2 C olive oil (you can probably get away with a 1/3 C)
4 sliced garlic cloves
5 springs fresh thyme
1/4 t red pepper flakes
fresh black pepper
3 C grated Fontina
1 1/2 C grate fresh mozzarella
1 small package cream goat cheese crumbled
for salad:
1/2 C olive oil (again, you can probably get away with less)
1/4 C fresh lemon juice
8 oz baby arugula (I used fresh spinach, since it's what Ryan prefers. It was also delicous).

for the dough:
Combine the water, yeast, honey and 3 T olive oil in the bowl of your stand mixer with dough hook attached. When the yeast is dissolved add 3 C of flour and then 2 t of Kosher salt and mix on medium low. Add up to 1 more cup of flour, enough to make a soft dough. Knead until smooth, about 10 minutes. Then turn the dough out onto a cutting board and knead by hand until smooth and elastic. Put in a well-oiled bowl and cover with a damp towel. Leave to rise for 30 minutes.

for garlic oil:
In a small saucepan, combine 1/2 C olive oil, the garlic, thyme and red pepper flakes. Cook on low heat for 10 minutes. Watch carefully that the garlic doesn't burn. Set aside for later.

back to the dough:
Preheat your (clean) oven to 500F. Cut the dough in as many pieces as you would like pizzas. We make 6 as Ina suggests, but you could just make maybe 4? I don't know about getting a whole one on one cooking sheet. Feel free to try it and report back. Place your dough on a baking sheet lined with parchment and cover again with the towel and let rise/rest for 10 minutes. If you're not using immediately, refrigerate for up to 4 hours. If you do refrigerate, allow dough to come back to room temperature before working with it. Press and stretch your dough balls into small pizza-y shapes and place on baking sheets.

pizzamaking time:
Brush the dough of each mini pizza with the garlic oil. Sprinkle each pizza with equal amounts of mozzarella, fontina and goat cheese. Bake for 10-15 minutes until the crust crips and the cheese is delicious and melty. SEE?

salad topping:
Mix the olive oil and lemon juice together with a pinch of salt and pepper. Dress only the greens you're using right away then place them on on hot pizza and enjoy!!

1 comment:

JMLC said...

right now, right now! yum!!


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