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Chevre & Roasted Veggie Pizza:
This is an adaptation of one of the most popular pizzas at On the Rise. You can roast the frozen peppers from last week's share, and carmelize some onions from this share. If you would like some fresh tomato sauce on this pizza, take some of the frozen tomatoes , hold them under hot water to remove skins, chop them and then simmer them in a wide pan to thicken the sauce while onions are carmelizing and peppers are roasting.
1 pizza crust
Shredded mozzarella cheese
fresh chevre
roasted red peppers (fresh diced frozen peppers are good too)
carmelized onions
herbs - fresh or dried oregano and basil and perhaps a bit of thyme too
Roasting the peppers - Slightly oil the peppers with olive oil using your fingers and then place them under the broiler for 6-10 minutes until browned,
Carmelized onions - using 2-3 TB olive oil for each 2 or 3 onions, sauté onions in a hot pan, stirring often, for 10-20 minutes until browned.
Ben's new simplified instructions on how to use and bake your pizza go like this:
1. Thaw dough completely (don't wait for it to rise)
2. roll it & stretch it
3. top it
4. bake it on a stone or pan at a high temp (450°F)
5. take it out (cool it for a few minutes) and eat it!
Mushroom Pizza
In honor of the mushrooms of course. But you may also have red and yellow onions, frozen peppers, garlic, or pesto, or frozen greens from this or past shares to play with for your pizza this week. Get creative!
1 pizza crust
1.5 cups sliced shiitakes or oysters
1/2 medium onion, sliced 1 tablespoon butter
1-2 TB garlic minced
1 pizza crust
4 ounces soft goat cheese or fresh mozzarella
Pinch of dried Oregano
Pinch of dried Thyme
*some slices of kohlrabi tossed into the butter saute with would be great too!
Briefly sauté the mushrooms and onion in the butter just until they become limp, then add garlic and sauté one minute more and then arrange them on top of the pizza crust. Crumble or place slices of cheese on top of the mushrooms and onions, then sprinkle on the oregano, thyme -- they add that extra little zing. Bake at 425 degrees for 15 to 20 minutes, or until the tips of the cheese start to brown.
Greek Flatbread
Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
1/2 cup kalamata olives, pitted and chopped roughly
Pete’s Greens
1/2 cucumber, rough chop
2 tbsp. balsamic vinegar
Preheat your oven to 450 and place a cookie sheet in the oven.
Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete's salad.
Potato Pizza
From Epicurious January 2001
2 tablespoons extra-virgin olive oil
2 cloves garlic, green germ removed, thinly sliced
3 medium potatoes (about 14 ounces), peeled, cooked, and thinly sliced into rounds
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper
Let dough come to room temp. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
Preheat the oven to 425°F.
Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.
Portuguese Pizza
1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water
Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.
Potato and Arugula Pizza
1 recipe of pizza dough (below)
1 recipe fried potatoes and fennel (above)
1/4 cup arugula pesto
1 tomato, cut into thin wedges or small chunks
grated cheese of your choice
Divide the dough into 2 portions and form into pizzas. Par-bake briefly to set, then spread with arugula pesto. Top with potatoes, fennel, tomatoes and grated cheese. Grill or bake until toasty, bubbly and melted.
Caramelized Onion Pizza
Jessica Cole, one of our Summer Share members, emailed me the recipe for this amazing sounding pizza the other week. She said that the anchovies are optional. Though, they would add a terrific depth of flavor if you include them.
1/2 recipe pizza dough (see Recipe from Heather in July 2nd Newsletter)
3-4 onions, sliced
small bunch sage, chopped
5-6 anchovies, chopped (optional)
6 oz chevre
Preheat oven to 500F. Cook down the onions, sage and anchovies in a medium pot set over medium heat until they are soft, brown and very sweet. This should take about 30-40 minutes. Roll out the pizza dough and pre-bake the crust in the oven for 3-7 minutes, just until it is cooked but not browned. Spread the mixture over the crust and top with chunks of the goat cheese. Put it back in the oven for a few minutes to heat the cheese. Serve with a green salad and tomatoes on the side.
Apple, Blue Cheese and Walnut Pizza
This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.
1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper
Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.
Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.
Wild Mushroom and Caramelized Onion Pizzas
The method for baking off these pizzas varies slightly from Andrew's recommendations above. But, I would be afraid to get these beautiful mushrooms too close to the broiler element. Makes two 8 pies.
2 tablespoons butter, divided
2 tsp olive or sunflower oil
1 large onion, halved lengthwise, thinly sliced crosswise
.5 lb assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp minced fresh rosemary
salt and pepper to taste
Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts
By Martha Rose Shulman (NYT)
More...
Pizza!
I took a look at what was coming from the fields this week combined with the localvore items and have been dreaming of pizza combination non-stop. Since I was dying to put braised greens on my pizza I have provided a braised greens recipe below using the balsamic. After braising, you could top dress a pizza with some of the combos below (with or without tomato sauce and other cheeses). You might want to squeeze out the greens a bit if they seem very juicy for the pizza. Other tips... Freezing the goat cheese first makes it nice and crumbly for the pizza (and for salads). I like to put my basil just on top of the crust with other stuff on top so that it doesn't get dried out and so that it keeps its aromatics. Or I top dress with chopped basil after the pizza is cooked. If making a pizza without tomato sauce I do like to brush the crust with olive oil first for the added flavor and moisture. If you bake the crust for up to 10 minutes (depending on dough thickness) after brushing and before adding other ingredients, it seals the crust a bit and makes it lovely and crisp.
Braised Greens, Goat Cheese, Basil Pizza (w/ or without tomato and mozz)
Braised Greens, Goat Cheese, Potato (sliced very, very thin) and Rosemary
Arugula, Goat Cheese, Tomato and Basil
Fresh Mozz, Basil, and Tomato Pizza
Olive oil
a small to medium handful of fresh chopped basil
a couple fresh tomatoes
3-6 cloves of fresh garlic, minced
torn fresh mozzarella
a little salt and pepper
Brush your crust with the oil for the flavor. Put on the basil and garlic, saving a bit of fresh basil for garnish. I think most people put their basil on top for color and presentation effect. I like mine underneath, protected from the hot oven by the other toppings. Then top with tomatoes sliced thin or diced. I like to take the seeds out of mine so there's less tomato juice on the pizza. Then top with slices of the fresh mozz. I like a bit of salt and pepper on mine and sometimes I drizzle on a bit of really good balsamic. Bake until the cheese is bubbling and the crust is done. I think most people put their basil on top for color and presentation effect. I like mine underneath, protected from the hot oven by the other toppings. Once the pizza is out of the oven, top dress it with a little extra fresh basil.
Pizza Dough
This is my favorite recipe for pizza dough which I make all the time. I make it in batches and freeze dough lumps. A kitchen aid mixer or other device to mix dough makes life a lot easier, but I also made this for years by hand. The yield on this recipe is 3-4 cookie sheet (or baking stone) sized pizza crusts.
3 cups warm wrist temp water
1 rounded TB of active dry yeast
3 TB honey
1.5 TB salt
6-8 cups flour (I use up to 1/3 whole wheat flour and the rest Milanaise (unbleached white) all purpose)
Place the wrist temp warm water in a bowl (or the bowl of a mixer). Sprinkle in the yeast and then honey and give the yeast a few minutes to proof (let it get all foamy/yeasty which demonstrates yeast is working). Mix in a few cups of flour and then the salt. Keep adding flour until the dough is smooth, pliable, not too sticky. Too much flour will yield a dough that is hard to work with and tough. But too little flour is also challenging in that it is hard/sticky to handle and when stretching and if your oven time is not long or hot enough you may have soggy dough in the middle of your pizza. Don't worry though. There's a pretty large margin of error here. Go with your gut, you will be fine. Once the dough feels right, cut it into 4 pieces. At this point you can toss 2 or 3 in the freezer if you'd like (lightly flour dusted and tossed into a tightly sealed plastic bag).
If using your pizza dough, let it rise now in a clean oiled bowl for about an hour until doubled in bulk. Then punch it down and stretch it (lightly dusted with flour) or roll it out on a floured board. I don't have a pizza peel but I do have a stone. My process is this:
Preheat the oven to 450 with the baking stone inside and let it get nice and hot.
I stretch my dough out on a piece of parchment paper sprinkled with cornmeal to prevent dough from sticking.
Then I dress my pizza with toppings.
Next I slide my parchment paper onto a cookie sheet and bring to the oven and then slide the parchment with pizza onto the baking stone.
Bake for 5 minutes until the pizza firms up a bit.
Then carefully, ever so carefully slip the parchment from under the pizza so it's baking directly on the stone.
Then bake for another 5-8 or so minutes until it looks just perfect.
pizza dough
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil
1. Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
2. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
