JT made pizza for dinner last night. YUM. Wish I had taken a photo because it was a feast for the eyes, as well as the belly!!! He used one of my home made pizza doughs (I’ll draft the recipe for that when I make the next round, as I usually eyeball it!) and topped it with goats cheese infused with garlic, thickly cut grilled chicken, grilled red pepper, thickly cut home grown tomatoes (neighbour’s) a few little dallops of hot salsa, and my grated mix of cheeses (from freezer). WOW. The tomatoes really exploded in your mouth…flavour flavour flavour (yep, we Canucks add the “u” in flavour and neighbour, get used to it).
We generally roll the dough to about 1/8″ thickness so it’s really thin and crispy when baked (my dough is mostly whole wheat and rough grains because I like it that way). Also, we use a cast iron pizza pan, which we always preheat to 450F in our small oven (really the best oven for the price). Put the dough on the hot pan and bake at 450F until the underside is lightly browned (you may wish to lightly oil the pan so it doesn’t stick, or use corn meal like the real pizza folk!). Flip dough and top with all toppings, returning to oven for the remainder of the cooking time. You really only need to heat things up and melt the cheese as everything on this baby is already cooked! Wow, that garlic infused goat’s cheese really comes through. YUM!
JT made this one a few days ago and I had the where-with-all to take a photo. This dough is a bit thicker – he even made the dough himself (adaptation from Epicurious)
- 1 teaspoon active dry yeast
- 2/3 cup warm water (105° to 115° F)
- 1 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- olive oil for the bowl
- Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
- In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
- Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
- Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
The photo is of an asparagus (blanched), red pepper and prosciutto pizza (with the garlic infused goats cheese as the base)
Garlic infused Goat’s Cheese
- 3-4 oz plain goat’s cheese at room temperature (use as much as you need, not really important for measurements)
- 1 small clove garlic (or to taste) grated finely using a micro plane grater
- 2-3 tbsp olive oil (or use enough for consistency required)
- Salt and pepper to taste (use white pepper for looks and taste)
- Mix all ingredients well drizzling in olive oil until desired consistency is achieved.
- Use this mix as pizza base (instead of tomato sauce), as a dip, in sandwiches, what ever your heart desires.