January 19, 2011 § Leave a comment
Things that are way overdue in my life right now: phoning an old work friend, dropping off my dry cleaning, making pizza from scratch.
Hurrah! I can cross the last item off! It’s probably not the most important, but still, it happened. And now I can focus on my other overdue things.
The Good: the topping combos were money- the cheese blistered perfectly- we had leftovers for lunch today
The Bad: the dough was too chewy-we almost set our apartment on fire trying to crisp up the dough in the oven
For the dough, I followed Smitten Kitchen’s Really Simple Pizza recipe. I’m positive the problem with the dough was not the recipe, but me. And my yeast or my flour our my kneading technique. One or all of the above was the reason my dough didn’t rise properly. Nonetheless, I think I will be sticking to the No Knead Pizza Dough since that has produced much better dough for me.
Despite the dough mishap this pizza was still quite delicious. I think that had a lot to do with the topping selections, and I’ll take credit for that! Homemade dough or not, you should spend one night making this pizza at home.
Makes one 13 inch pie, topping portions cover 1/2 a pie
Make your dough (making can involve buying pre-made dough at the grocery store). Preheat oven to 450 degrees. If you have a pizza stone, place it in the oven now to warm up (this will help crisp up the bottom of the pie!)
Saute 1/4 cup olive oil, 1 T butter, and 4 minced cloves of garlic of low heat for ten minutes. Next, dice 2 slices of bacon and saute over medium heat for 5 minutes, until crispy. Remove the bacon from the pan and add in 1/4 cup of a thinly sliced red onion. Saute for 5 minutes until it just begins to soften. Take 2/3 cup defrosted artichoke hearts and ten kalamata olives, roughly chop. Have on hand one 6 0z bag of shredded mozeralla.
The Assembly: Roll out dough to a 1/4 inch thick. Brush the garlic/oil/ butter mixture across the pizza. First layer: chopped artichokes on one side, 2.5 T crumbled gorgonzola on the other. Second layer: mozzarella, liberally cover the pie with 6 0z of cheese. Last layer: gorgonzola side gets bacon and red onion, artichoke side gets olives and red pepper flake to taste. Lastly, generously grate some parm over the entire pie.
Pop the pizza into the oven for 11-13 minutes, until top is blistered and bubbly. Enjoy immediately!