Today would have been my parents 51 Wedding Anniversary. Sadly they are both gone now, but I needed to remember.
Autumn is definitely here and winter is following closely on her heels. Our grand old maple in the front yard finally released the last of her stubborn leaves this week and the temperatures have plummeted to the minus side most nights. We’re still very fortunate not to hit the minus (Celsius) temperatures during the day, yet. We’ve had wood fires burning every night this weekend to take the chill off; ok, I’m exaggerating, the house is toasty warm, and the fire is just for coziness and ambiance. 🙂
Work has been crazy busy since I’ve returned, but I’m not complaining – it’s better too busy than not enough. Even working late nights and on the weekend, which is why I have been unable to post and for that I do apologize, dear reader.
We’ve been cooking really healthy all week, no fat, small portions and low sodium trying to rid ourselves the few extra pounds the fine cooks and chefs in Morocco gifted us. But on Friday night we felt like a bit of a treat and decided on pizza! Pizza, of course is JTs domain; he makes his deliciously thin and crispy dough from Jim Lahey (of the New York Times). We cannot take credit for the toppings either! There is a very nice restaurant in BWV called Villa, and they serve this pizza (and it’s delicious, but of course, our’s is better!)
Ingredients for the dough
Makes one very thin 12″-15″ inch pizza
- 2/3 cup all-purpose flour, plus more for work surface ( about 1/2 cup more!)
- 1/3 cup whole wheat flour
- 1/2 warm water
- 1/8 teaspoon active dry yeast
- Fine corn meal
- Coarse salt
- 4-5 dried figs (or if in season, please use fresh)
- 100 grams goats cheese
- 3 slices prosciutto, roughly torn into smaller pieces (remove excess fat)
- 1-2 tbsp honey
- Soak the figs in warm water for 2-3 hours; you just want to take the chewiness out of them, you don’t want them pulpy. When done, remove from water, dry and slice into bite-sized pieces.
- In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and water, stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
- Turn the dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
- Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550°F for 25 minutes (you want your stone really hot)
- Roll out the dough into a 12″-15″ round or to fit your particular pizza pan. We prefer our pizza crust to be wafer thin.
- Carefully transfer dough to hot pizza stone. Working quickly, top dough with Goats Cheese, Prosciutto, and Figs. Drizzle lightly with honey.
- Bake pizza until until dough is cooked through and golden brown, about 10 minutes.
- We topped our pizza with a little arugula and spinach because we just love the peppery taste – I didn’t shoot it because you would not have been able to see the gorgeous toppings!