Aside from doing burgers on the blog, cooking up healthy pizza has been something I’ve been looking forward to for quite some time.
Chef Brian took a few stabs at perfecting the dough, and about a week ago he emphatically called me to let me know he nailed it.
I was looking forward to preparing it on Monday, but realized that I had the wrong type of yeast in house (I have active, but I need instant), so I’ve been putting it off all week because I’m just so scatterbrained that I keep forgetting to stop by the store.
Wifey Nadia is bringing home the right ingredients, so I’m posting the menu today. We’ll have a post from Chef Brian tomorrow and sometime late this week/early next week I’ll slam through these pizza posts so we don’t get too far behind.
Here’s the menu:
Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day.
(Needs to be done at least 24 and preferably 48 hours prior to using; will hold for up to 3 days. You can make the dough and portion it then put it in individual plastic bags as well and freeze it. It’ll last about 2-3 months. Just take out the frozen dough and put it in the fridge the day before using it.)
Recipe makes enough for 6 – 5 3/4 oz dough balls (8-inch thicker crust, 12-inch thin crust). The pizza is Neapolitan-style, so you’ll need a pizza stone or similar something to get the right texture when you cook it. I’m using a fat tile of granite to cook mine on!
375 g Caputo farina “00” flour
200 g Whole wheat flour
5 g salt
5 g “instant” yeast
1 3/4 c cold water (I use it from a bottle out of the fridge, about 40 degrees)
2 T olive oil
Flour, for dusting (either “00”, whole wheat, or all-purpose for dusting
Week 17, Meal 1: Fresh tomato, ricotta, parmesan and arugula pizza
1 15 oz. can san marzano tomatoes (if you can’t find san marzano, I’ve had good results with Hunt’s fire roasted as well)
1 T dried oregano
1 T honey
1 roma or vine ripe tomato sliced thin (preferably 8 slices then cut slices in half)
1/2 cup part skim ricotta cheese
About 1 oz. arugula
2 T grated parmesan
Week 17, Meal 2: Caramelized pear, fontina fontal, prosciutto and arugula pizza
3 ripe d’anjou pears
1 T cider vinegar
2 oz. fontina fontal cheese (usually comes in a wedge) Cut into 16 wedges, 1/8 oz each
2 oz. prosciutto, sliced thin by the deli counter or butcher
1 oz. arugula
Week 17, Meal 3: BBQ chicken pizza
2/3 cup no-fat no-sugar BBQ sauce
1 6-oz. chicken breast, butterflied, seasoned with salt and pepper, grilled till 1/2 way cooked, sliced
1 1/2 t olive oil
1 ear corn, kernels removed
1 small red onion, small diced
10-15 cherry tomatoes, cut in half
2 oz. grated cheddar cheese
1/4 cup cilantro leaves, picked