Tag Archives: no knead pizza dough

Tomato and Herb Pizza

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Sometimes it seems unfortunate to me, that during this time of year, when the produce is at its peak, plentiful in the garden or markets, and completely versatile as far as what’s available, there are many summer days where the last thing I want to do is cook anything. Or turn on any heat in the house. Or think about how cooking means a buttload of dishes that will stretch from one side of the kitchen to the other, begging to be washed afterwards.

But then there are other days where the vastness of what’s fresh and available to me is a complete inspiration. I planted fewer tomatoes this year than I have for the last couple years, but included various types I’ve never grown before. All that we’ve had ripen so far are golden grape tomatoes, which have been sweet, pretty to look at, and perfect for snacking on straight out of the garden. There are lots of cherry tomatoes available, too, just not out of my backyard. I love the bold colors of the different tomato strains and when I picked up a pint of miscellaneous cherry tomatoes, a pizza that featured their pop of color immediately seemed to grab my attention.

I decided to forego any other sauce, with the intention of relying on the cherry tomatoes bursting in the oven, creating a sort of sauce of their own. This pizza is very simplistic, but the focus is on the fresh ingredients. You could serve this as a dinner pizza, or even as an appetizer, or accompaniment to some pasta.

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Cherry Tomato and Herb Pizza

Makes one 13×18-inch pizza.

Ingredients:

For the dough:
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons active dry yeast
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup warm water
olive oil for pan

For the pizza:
1 pint cherry tomatoes, halved
6 cloves garlic, chopped finely
1/2 cup chopped fresh herbs of your liking (I used basil, oregano, parsley, thyme and tarragon)
1 8-ounce ball of fresh mozzarella
1/3 cup grated parmesan cheese
salt and pepper

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Directions:

Prepare the dough: Stir together the flour, yeast, salt and sugar in bowl. Add the water, then use a spoon or your hands to mix everything together until blended into a ball of dough (this should take no more than a few minutes).

Cover the dough and let it rise at room temperature for about 2 hours. It may be slightly less than doubled in size.

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Pizza time!: Preheat your oven to 500° F. Dump the dough onto a lightly floured surface. Generously oil a 13×18 inch rimmed baking sheet with a good quality olive oil. Gently place a ball of dough on the pan, stretching and pressing it out toward the edges. If it springs back wait five minutes and then continue. The dough is very thin. If it tears, simply pinch it back together.

Arrange the halved tomatoes evenly on the dough, cut side up or down doesn’t matter. Sprinkle on the chopped garlic and herbs. Break the mozzarella up into small chunks and place those evenly over the pizza, too. Sprinkle on the parmesan and a slightly generous amount of salt and pepper.

Bake for 18-20 minutes until the edges are slightly charred. Cut the pizza into squares and serve.

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Meatless Monday: Corn and Poblano Pizza with Cilantro Pesto

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It appears we are still obsessed. This pizza crust has taken over our weekly menus with a rampant force. For the last few weeks, we have eaten pizzas of various varieties all based on this amazingly easy, DELICIOUS pizza dough. Fear not! This isn’t a complaint. The truth is, I could happily eat these pies daily.

When we stayed in Berkeley a couple summers ago, we discovered The Cheese Board not far from our hotel. What we didn’t anticipate was the line that wrapped down the sidewalk for more than a block. We didn’t wait, as we had the kids and that would have just been asking for extensive whiny chaos, but I did tremendous amounts of research on this mysteriously well-loved pizza.

The Cheese Board menu changes daily, featuring one key pie that you can buy by the whole, half, or slice. When I saw numerous photos of a well loved pizza featuring cilantro, feta, corn and lime, I knew I’d experiment and make my own version. We do intend to make it to Cheese Board one day… but until then, I will just eat this pizza weekly. Enjoy!

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Corn and Poblano Pizza with Cilantro Pesto

Yields one 13 x 18 inch pizza.

Pizza dough recipe adapted from Tracy Shutterbean

Ingredients:

For the dough:
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons active dry yeast
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup warm water
olive oil for pan

For the cilantro pesto:
one large bunch of cilantro, yellowed parts removed
2 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon salt
1/2 a lime, juiced

For the pizza:
the above dough
the above pesto
8 ounces sweet corn (frozen or fresh)
2 poblano peppers
1/2 a small red onion, cut thinly
1 ball fresh mozzarella
1 cup shredded mozzarella
2 ounces feta, crumbled

Directions:

Prepare the dough: Stir together the flour, yeast, salt and sugar in bowl. Add the water, then use a spoon or your hands to mix everything together until blended into a ball of dough (this should take no more than a few minutes).

Cover the dough and let it rise at room temperature for about 2 hours. It may be slightly less than doubled in size.

Roast the poblano peppers while the dough rises: If you have a gas stove, this is easily done by toasting the peppers over an open flame (on high), using tongs to turn the peppers constantly. Once the peppers are nicely blackened on all sides, place them in a bowl and then tightly cover the bowl with plastic wrap. The trapped steam will soften the peppers and loosen their skins. After 15 minutes, pull the stems out of each pepper. Pull the skins off the pepper. I like to do this under running cold water, as it seems to help make the job quicker. You can also use a paper towel to rub off the loosened skins. Holding one end, squeeze the pepper length-wise, to remove the bulk of its seeds (leave them in for a spicier sauce). Dice the peppers into bite-sized pieces.

If you are using an oven, turn it on to the broiler setting. Brush each pepper with 1-2 teaspoons of vegetable, sunflower, or another high-smoke point oil. Arrange the peppers on a baking sheet, then place the sheet on the highest rack in your oven. Keeping a close eye on the peppers, remove them once dark, blackened spots appear. As with stove-top roasted peppers, place in a bowl and cover for 15 minutes. Follow the above directions for removing the skins and seeds.

Make the cilantro pesto: Combine all the ingredients for the sauce in a blender or food processor and blend until smooth (4-5 minutes).

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Make your pizza: Preheat your oven to 500° F. Dump the dough onto a lightly floured surface. Generously oil a 13×18 inch rimmed baking sheet with a good quality olive oil. Gently place a ball of dough on the pan, stretching and pressing it out toward the edges. If it springs back wait five minutes and then continue. The dough is very thin. If it tears, simply pinch it back together.

Spread half of the cilantro sauce all over the dough, making sure to get it out towards the edges. Sprinkle on the corn, diced poblano peppers and red onion. Sprinkle the shredded mozzarella evenly on the pizza. Next, tear pieces of the fresh mozzarella and scatter it over the pie, before sprinkling the crumbled feta over the top. Bake for 18-20 minutes until the edges are slightly charred. Drizzle the remaining cilantro sauce over the baked pizza, then cut into squares and serve. This pizza is also great at just above room temperature!

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No-Knead Pizza Dough + Tomato Basil Pizza Recipes

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Last week, we started off the week with homemade pizza, made with my sourdough crust. We had leftover pizza the night after. The next day, there was this risotto. Thursday night, we had a spinach lasagna somewhat reminiscent of this one. Friday, Saturday, and Sunday? We ate the pizza I am going to share with you now. Not because there were leftovers… there weren’t leftovers. I made this pizza three days in a row because we are OBSESSED.

Seeing as we had pizza for five out of seven nights last week, I probably don’t need to tell you we like these sauced-up, cheese-topped, pies around here. I had seen Tracy Shutterbean‘s no-knead dough recipe over a year ago, but always told myself that in order to be a pizza enthusiast (is that a thing?), I had to make a damn good rolled, stretched, kneaded dough. So that’s what I did. Over and over again. But let’s be real. As often as I crave pizza, I don’t always have the extra time it takes to make a kneaded dough. Let’s be really real – it’s not even an issue of “extra time” – sometimes I just don’t want to mess with kneading, or yeast-proofing, or rolling dough.

The beauty of this dough is two fold. One, it’s RIDICULOUSLY easy. Throw things in a bowl, stir, cover, wait. Ta-da! DOUGH! And two, it’s DELICIOUS. One of our favorite pizza places in San Francisco is Golden Boy in North Beach. Their pizza is a foccacia type of crust, topped with minimal sauce and cheese (or pepperoni, garlic + clam, pesto veggie, or meat + veggie combo). It’s excellent for lunch, dinner, an alcohol-soaking-up-device when you’ve drank too much, or for any occasion.

This crust turns out thin, crispy, and absorbs just the right amount of sauce while it’s baking in the oven. I’m including an easy (and DAMN TASTY) cheese pizza recipe along with the dough. It’s the one I made all three nights. We found that while pizza is really good just out of the oven, this one is even better when its cooled to just slightly above room temperature… Enjoy and I hope you have more pizza restraint than we do! (But I fully encourage you not to!)

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No-Knead Pizza Dough

Yields enough dough for two pizzas baked in 13×18-inch rimmed baking sheets.

Recipe modified slightly from Tracy Shutterbean

Ingredients:
3 3/4 cups flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/3 cups warm water
olive oil for pan

Directions:
Stir together the flour, yeast, salt and sugar in bowl. Add the water, then use a spoon or your hands to mix everything together until blended into a ball of dough (this should take no more than a few minutes).

Cover the dough and let it rise at room temperature for about 2 hours. It may be slightly less than doubled in size.

Dump the dough onto a lightly floured surface and cut it in half. Oil a 13×18 inch rimmed baking sheet liberally with a good quality olive oil. Gently place a ball of dough on the pan, stretching and pressing it out toward the edges. If it springs back wait five minutes and then continue. The dough is very thin. If it tears, simply pinch it back together.

Moving on to pizza-making…

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Tomato Basil Pizza

Yields two 13×18 inch pizzas.

Recipe also slightly modified from Tracy Shutterbean

Ingredients:
3 1/2 cups of your preferred tomato sauce (this is my go-to)
a few pinches of red pepper flakes
12-18 large leaves of fresh basil, chopped
24 ounces fresh mozzarella cheese
parmesan cheese for topping
optional 1 teaspoon dried oregano

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Directions:
Preheat your oven to 500° F.

Spread half of the tomato sauce evenly over each baking sheet of dough, going all the way to the edges. Be sure the sauce is spread evenly, so no sauce piles up in the center of the pie. Sprinkle with a few pinches of red pepper flakes, top each pie with the chopped basil, then tear pieces of the fresh mozzarella and scatter it over each pizza.

Bake for 18-20 minutes until the edges are slightly charred. Sprinkle with the oregano, extra basil and fresh parmesan cheese and serve hot or at room temperature.

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