My first thought as we ate the pizza I made for dinner the
other night was that it was really good and maybe I should post it to my
blog. My second thought was that even
though it was good, it was just a simple pizza...and I had posted other
pizzas...and well, maybe I would just let it pass. Then I thought about the comment I made in my
final post of 2016 about sharing more of the simple and basic dishes that
appear on my table day in and day out...even if they aren't unusual or
"chef-y". And suddenly this
simple pizza seemed like a good way to kick off the year.
Since Christmas, I have not been as focused as I usually am
on food. I have had a little extra time
off and have been trying to use that time to attend to things that have fallen
by the wayside for too long. Dinners
have been simple, hurried, pantry affairs almost every night. I make a trip to the store occasionally to
make sure I have some basics (seasonal vegetables, fruit, bacon/sausage/ham, grains/pastas,
canned tomatoes/beans, eggs/dairy/cheese) and wing it from there to make a
pasta, a soup, a salad, a pizza.....
If pizzas aren't on your list of easy, weeknight meals,
they should be. Because they can be
topped with almost any cooked ingredient, they are a great way to use up odds
and ends of vegetables and cheeses. If
you have foods on hand that you like to eat, odds are you can come up with a
flavorful combination for a pizza. Just
make your dough (more on that in a minute), choose a sauce (plain or seasoned
olive oil, tomato sauce, reduced cream, seasoned ricotta...even a vegetable
purée) and prepare/cook your toppings while the oven heats.
If you think your oven won't produce a good pizza, think
again. If you have a pizza stone and
your oven will hold a temperature of 500° F, your oven is capable of producing
a respectable pizza. If you don't have a
stone, you should take some of your holiday gift money (doesn't everyone get
gift certificates these days?) and buy one.
It is a very small investment...and one that you won't regret. While you're at it, pick up a peel (not strictly necessary—I made good pizza for years without one—but using one will produce a superior crust). Then, stop at the grocery store on the way home and buy a bag of semolina flour (you can of course dust your peel with flour...but a semolina dusted peel is pretty much stick proof). With practice you will be
making consistently delicious pizzas in no time.
As for the dough....if you know how to use your food
processor, you can make delicious pizza dough.
I have been making pizza dough for years the old fashioned way—mixing
and kneading by hand. But a couple of
years ago I started to make it in the food processor because it's just so quick
and easy. I still occasionally make it
by hand....but there is really no reason to other than that I occasionally want
to slow down and enjoy the process of kneading.
(I give directions for both methods in the recipe.) If you are still dubious about making your
own, you can probably find a grocery store that sells freshly made dough in
their prepared foods department. I know
that Whole Foods does this, and I'm sure there are others.
As I said, last night's pizza was particularly good. And since it included ingredients that I
always have on hand during the fall and winter months (a chunk of winter
squash...a Pink Lady apple...shallots...sausage...Dubliner cheese....), I know
I will be making it again. I hope you
will make it too...or better yet, come up with a new favorite of your own using
the ingredients you like to keep on hand.
Winter
Squash, Apple & Sausage Pizza
10 to 12 oz. butternut
squash (half of a small to medium squash), peeled, seeded and cut in a 1/2-inch
dice (you should have a scant 2 cups)
1 small sweet-tart
apple (I like Pink Lady), peeled and cut in a half inch dice (about 1 cup)
Olive oil
Olive oil
Salt & freshly
ground pepper
1 medium shallot, peeled and thinly sliced using a mandolin
1 medium shallot, peeled and thinly sliced using a mandolin
pinch of pepper flakes
1/ 2 t. minced rosemary
1 3 to 4 oz. link cooked sausage (see note), halved and sliced 1/4-inch thick cross-wise on a slight diagonal
1/ 2 t. minced rosemary
1 3 to 4 oz. link cooked sausage (see note), halved and sliced 1/4-inch thick cross-wise on a slight diagonal
1 ball of pizza dough
(see below), rested
5 oz. Dubliner cheese (see note), coarsely grated
Place the squash and apples in a bowl and drizzle with just enough olive oil to coat. Season with salt and pepper and toss well. Transfer to a small baking sheet (a quarter sheet pan is perfect) and roast in a preheated 450° oven until tender and beginning to brown—about 20 to 25 minutes.
When the vegetables are done roasting, scatter the shallots, rosemary, pepper flakes and sausage over and toss to combine. Increase the oven temperature to 500°.
5 oz. Dubliner cheese (see note), coarsely grated
Place the squash and apples in a bowl and drizzle with just enough olive oil to coat. Season with salt and pepper and toss well. Transfer to a small baking sheet (a quarter sheet pan is perfect) and roast in a preheated 450° oven until tender and beginning to brown—about 20 to 25 minutes.
When the vegetables are done roasting, scatter the shallots, rosemary, pepper flakes and sausage over and toss to combine. Increase the oven temperature to 500°.
Build the pizza: On a
lightly floured surface, roll or stretch the dough out into a 12-inch circle.
Transfer the dough to a pizza pan, baking sheet or pizza peel that has been
dusted with semolina (or flour...or cornmeal). Spread a thin layer of oil over the crust.
Scatter with half of the cheese, followed by the topping mixture, followed by
the remaining cheese
If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and directly onto the pizza stone as soon as the crust is set (after 4 or 5 minutes).
If using a peel, slide the pizza directly onto the preheated baking stone. Bake until the crust is golden brown on the bottom and the cheese is bubbling—about 8 to 10 minutes.
When the pizza is done, transfer to a cutting board and cut into wedges and serve.
Note:
- I like Aidells Roasted Garlic & Gruyère Smoked Chicken Sausage, but any favorite cooked sausage that will go with the squash and apples would be fine. Kielbasa would be excellent. You could also cook a fresh Italian sausage link and cut it in a similar fashion.
- I love the nutty taste of Dubliner and I always have it on hand. It is a great snacking and melting cheese. It is particularly good with the squash and apples on this pizza...but there are other cheeses that would work well. A good, sharp Cheddar...Fontina...low-moisture Mozzarella...etc.
Pizza Dough
1/2 cup (115 g.) warm water
(100º-110º)
1 1/8 t. instant or active
dry yeast
160 to 180 grams (1 1/3 to 1
1/2 c.) unbleached all-purpose flour
1/2 t. salt
1 T. olive oil
Place the water and yeast in a small bowl and let sit
until the yeast has dissolved. Place 160
grams (1 1/3 cups) of the flour and salt in the food processor fitted with the
metal blade and pulse to blend. Add the
oil and yeast/water mixture and pulse until the dough is homogenous. Pulse 3 or 4 times until the ingredients come
together. Begin to run the machine in
long pulses (10 to 15 seconds each) until the dough is cohesive and elastic—it
shouldn't take more than a minute. If the
dough seems wet and sticky, add flour a tablespoon at a time, pulsing after
each addition. If you like, turn the
dough out onto a lightly floured counter and give it a few kneads by hand. Place the dough in a lightly oiled bowl and
cover the bowl with plastic wrap. Let
the dough rise until it has doubled in size—about 1 hour. Punch down the dough and turn it onto a
lightly floured surface and form it into a ball. Cover with a towel (or turn the bowl it rose
in upside down over the dough) and let rest for 15 to 20 minutes. The dough is now ready to be shaped, topped
and cooked or frozen. (You may also make
the dough 12 to 24 hours ahead. Place
the bowl of dough in the refrigerator where it will have a nice long, cool
rise. Roll, top and bake as usual.)
Traditional mixing method: Place the
water in a large bowl and add the yeast.
Let soften for a minute or two.
Add 1 ½ cups of the flour and whisk until smooth. Add the oil, salt and another cup of the
flour. Stir with a wooden spoon to form
a soft dough that holds its shape, adding more flour if necessary. Sprinkle some of the remaining half cup of
flour on a smooth surface. Scrape the
dough out of the bowl and sprinkle with a bit more flour. Knead the dough, adding just enough flour to
keep the dough from sticking, until the dough is smooth and springs back when
pressed lightly with a finger—about 5 to 10 minutes. Transfer the dough to a
Variation for a
Whole Wheat Crust:
Instead of unbleached all-purpose flour, use 3/4 c. bread flour and 1/2 to 3/4 c.
whole wheat flour (any whole wheat flour will work, but I like “white” whole
wheat flour).
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