CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
02.27.10: dinner (new homemade pizzas to share!)
by
Elizabeth Schreiter
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 475 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
You might also like
Jay's Favorite: Grilled Pesto Pizza
Рецепт
Reviews/Comments
Close this frame
%3C/p%3E%3Cp%3EOur%20stand%20mixer%20hard%20at%20work%3C/p%3E%3Cp%3EReading%20so%20many%20other%20fellow%20food%20bloggers%20out%20there%20I%20think%20clouds%20my%20perspective%20when%20it%20comes%20to%20stand-mixer%20usage.%20%20A%20casual%20conversation%20at%20work%20will%20reveal%20that%20while%20many%20of%20my%20coworkers%20own%20a%20Kitchen%20Aid%20(or%20similar)%20mixer,%20it%20seems%20that%20other%20than%20holiday%20baking%20time,%20it%20tends%20to%20sit%20dormant%20for%20most%20of%20the%20year.%20%20I%20was%20this%20way%20for%20a%20while%20(worse,%20really,%20as%20I%E2%80%99m%20not%20usually%20inclined%20to%20bake%20sweets),%20but%20ever%20since%20I%20found%20Jim%20Lahey%E2%80%99s%20pizza%20dough%20recipe%20and%20Michael%20a%20pasta%20dough%20method%20that%20didn%E2%80%99t%20require%20him%20to%20make%20a%20well,%20our%20little%20guy%20gets%20a%20workout%20a%20few%20times%20a%20month%20at%20the%20very%20least.%20%20This%20time%20around,%20our%20craving%20was%20for%20some%20homemade%20pizza.%3C/p%3E%3Cp%3ESomewhere%20between%20Ninth%20Avenue%20and%2043rd%20street%20on%20Saturday%20I%20was%20chatting%20with%20my%20godmother%20about%20my%20dinner%20plans%20that%20night,%20indicating%20that%20I%20had%20to%20be%20home%20by%20twoish%20in%20order%20to%20have%20pizza%20dough%20ready%20in%20time.%20%20She%20told%20me%20that%20she%20only%20made%20pizza%20once%20and%20that%20the%20results%20were%20disastrous%20at%20best,%20but%20I%E2%80%99m%20hoping%20I%20can%20convince%20her%20to%20give%20it%20another%20try%20if%20she%20pulls%20out%20her%20own%20mixer%20and%20gives%20my%20favorite%20method%20a%20try%E2%80%93and%20perhaps%20using%20these%20combinations.%3C/p%3E%3Cp%3ETomato,%20Basil%20and%20Anchovy%20Pizza%3C/p%3E%3Cp%3EOur%20plan%20for%20the%20evening%20was%20mostly%20straightforward:%20%20the%20first%20course%20would%20be%20a%20simple%20red%20sauce%20pizza%20made%20using%20a%20can%20of%20San%20Marzano%20tomatoes,%20garlic,%20olive%20oil%20and%20some%20balsamic%20vinegar%20and%20topped%20%20it%20with%20fresh%20basil%20and%20anchovy.%20%20Michael%20wanted%20one%20of%20the%20pizzas%20to%20be%20cheese-free,%20you%20see,%20but%20wasn%E2%80%99t%20in%20the%20mood%20for%20one%20of%20our%20pizza%20bianci%E2%80%93this%20was%20a%20bit%20unorthodox,%20but%20it%20goes%20a%20long%20way%20in%20justifying%20the%20expense%20of%20using%20these%20more%20expensive%20tomatoes.%3C/p%3E%3Cp%3EThe%20second%20pizza%20was%20where%20we%20ran%20into%20some%20issues%20in%20inspiration.%20%20I%20figured%20I%20would%20let%20the%20cheese%20department%20at%20Westside%20be%20my%20guide%20here,%20but%20none%20of%20the%20cheeses%20were%20speaking%20to%20me%20in%20the%20way%20that%20I%20thought%20they%20would,%20signifying%20that%20there%20is%20no%20real%20future%20for%20me%20as%20a%20cheese%20whisperer%20(if%20such%20a%20position%20exists).%20%20I%20lingered%20there%20for%20a%20good%20ten%20minutes%20poring%20through%20the%20various%20options%20and%20even%20asking%20for%20a%20sample%20of%20an%20aged%20asiago%E2%80%A6but%20I%20had%20nothing.%20%20Finally%20settling%20on%20an%20extra-aged%20asiago%20with%20prosciutto%20and%20shallots,%20I%20left%20Michael%20to%20purchase%20our%20foodstuffs%20there%20and%20went%20to%20Milano%20to%20place%20my%20order%20for%20some%20ham.%3C/p%3E%3Cp%3EPizza%20with%20Prosciutto,%20Shallots,%20Asiago%20and%20Tarragon%3C/p%3E%3Cp%3EBoth%20pizzas%20really%20blew%20us%20away,%20to%20put%20it%20mildly.%20%20The%20red%20pizza%20reminded%20us%20of%20what%20you%20would%20traditionally%20get%20in%20a%20classic%20New%20Haven%20pizzeria%20(red%20sauce%20only%20is%20the%20standard,%20as%20cheese%20must%20always%20be%20specified),%20while%20the%20asiago/prosciutto%20pie%20satisfied%20that%20ever-present%20craving%20for%20cheese,%20with%20said%20cheese%E2%80%99s%20sharpness%20blending%20well%20with%20saltiness%20of%20the%20prosciutto.%3C/p%3E%3Cp%3EAll%20told,%20it%20was%20a%20good%20night%20for%20pizza.%20%20I%20may%20need%20to%20bust%20out%20the%20Kitchen%20Aid%20again%20sooner%20than%20later.%3C/p%3E%3Cp%3ETomato-Basil%20Pizza%20with%20Anchovy:%3C/p%3E%3Cp%3EServes%202%3C/p%3E%3Cp%3EOne%20half%20quantity%20of%20pizza%20dough%3C/p%3E%3Cp%3EOne%20quantity%20Red%20Pizza%20Sauce%20(below),%3C/p%3E%3Cp%3EAdd%202-3%20tablespoons%20of%20olive%20oil%20to%20a%20saucepan;%20when%20hot,%20add%20garlic%20and%20red%20pepper%20flakes%20and%20saute%20until%20fragrant.%20%20Add%20the%20tomatoes%20and%20their%20liquid,%20using%20your%20fingers%20to%20crush%20them.%20%20Add%20the%20balsamic%20vinegar,%20and%20let%20the%20sauce%20simmer%20for%20about%2025%20to%2030%20minutes,%20or%20until%20at%20a%20thick%20consistency.%20%20If%20fewer%20tomato%20chunks%20are%20desired,%20use%20a%20potato%20masher%20to%20squish%20tomatoes%20further.%3C/p%3E%3Cp%3ETo%20assemble%20the%20pizza:%20Take%20one%20half%20quantity%20of%20pizza%20dough%20and%20flatten%20out.%20%20Place%20a%20pizza%20stone%20or%20an%20upside-down%20sheet%20pan%20in%20an%20oven%20that%20has%20been%20preheated%20to%20475%20degrees%20and%20sprinkle%20lightly%20with%20cornmeal.%20%20Blind%20bake%20the%20pizza%20dough%20alone%20for%20about%204-5%20minutes,%20remove%20from%20oven%20and%20let%20cool%20slightly,%20and%20then%20spread%20a%20thin%20layer%20of%20sauce%20over%20most%20of%20the%20pizza,%20starting%20in%20the%20center.%20%20Add%20the%20other%20toppings%20as%20desired%20(here%20basil%20and%20anchovy)%20and%20then%20put%20back%20into%20the%20oven%20for%207-8%20minutes,%20or%20until%20the%20outer%20crust%20appears%20golden%20brown%20and%20delicious.%20%20Remove%20from%20oven%20and%20let%20cool%20before%20serving.%20%20If%20there%20is%20remaining%20sauce%20leftover,%20use%20it%20for%20dipping.%3C/p%3E%3Cp%3EAsiago,%20Prosciutto,%20Shallots%20and%20Tarragon%20Pizza%3C/p%3E%3Cp%3EServes%202%3C/p%3E%3Cp%3E1%20half%20quantity%20pizza%20dough%3C/p%3E%3Cp%3E3/4%20cup%20Asiago%20cheese,%20grated%3C/p%3E%3Cp%3E8-10%20slices%20of%20prosciutto%20di%20Parma%3C/p%3E%3Cp%3E1%20shallot,%20thinly%20sliced%3C/p%3E%3Cp%3ELeaves%20from%20two%20sprigs%20of%20tarragon%3C/p%3E%3Cp%3EKosher%20salt%3C/p%3E%3Cp%3EOlive%20oil%3C/p%3E%3Cp%3EPrepare%20pizza%20dough%20as%20above%20through%20the%20blond%20baking%20phase,%20and%20to%20that%20add%20most%20of%20the%20cheese,%20prosciutto,%20shallots%20and%20tarragon.%20%20Lightly%20season%20the%20shallots%20with%20a%20little%20salt,%20and%20drizzle%20a%20little%20olive%20oil%20over%20the%20entire%20pizza.%20%20Bake%20the%20pizza%20for%207-8%20minutes,%20again%20until%20the%20crust%20is%20golden%20brown%20and%20delicious,%20remove%20from%20the%20oven,%20let%20cool%20and%20serve.%3C/p%3E%3Cp%3EBuon%20apetito!%3C/p%3E){kind=link}