Dough.

I have had some major snafus with pizza dough in the last couple of years. I’m not quite sure what the problem has been, but I remember days when pizza-making was super easy. I could just whip up some dough, let it rise, and easily roll it out, slathering on the toppings with a really, really happy face. The last couple of times have been angry face extravaganzas. Rolling, watching the dough jump, no, leap! back into place, waiting for a few minutes (like they always say! be patient!) and then rolling again. During those few minutes, a lot of words like this – #&%*$^%^ – were said.

Of course, eventually I’d get something resembling a pizza, nevermind the wayward shape. And then it would come time to bake it, and I’d run into more problems. Dough sticking to the wrong surface, despite the hefty slathering of cornmeal on the surface. Toppings falling off. My pizza stone being a thorn in my side (I have never successfully used one, but maybe mine is just sucky.) – the problems are ongoing. I do end up with a pizza – I haven’t resorted to rolling them over and making calzones (though I should, actually), and I haven’t quite ruined dinner because of it. But still….it could definitely be better.

That explains why you haven’t seen a pizza recipe over here since May of 2010 (I still remember that pizza, too. Some kinda tasty). Damn, that’s over 2 years! Without pizza! How in the world have we gotten by without pizza?! I actually have no idea.

But that changes as of today. How fitting for November 1st, no?

By now, I’m sure we’ve all heard of Jim Lahey’s no-knead dough, right? He makes bread in Dutch ovens, for crying out loud. P.S, why have I not tried this??!! I have seen his pizza recipe all over the Internets, for months. I get a slice (pun intended) of hope, then I remember how my past adventures in pizza dough turned out, and I close the page. A few months ago, I even clipped a recipe from Bon Appetit, and every time I see it in my stack, I have skipped by it.

But then a couple of weeks ago, I happened to have bacon and corn in the fridge, and I happened to remember a recipe from Joy the Baker that I pinned a few weeks ago, and I decided that this was the moment.


(LOOK HOW PRETTY!!!!!!)

And now, there is no turning back, folks. The pizza dough was easy-peasy to make, it rose nicely, though it was dry as all get-out, and my smoke detector didn’t even go off when the oven hit 500 F. It was meant to be. Meanwhile, I have a few extra doses of homemade pizza sauce and another pizza’s worth of dough in the freezer, and I swear it’s asking me to put more bacon and this time, some brussels sprouts on top.

Watch out!

pps: thanks for all the lovely comments on the last post. I’m glad I’m here, too. But more importantly, I’m glad YOU are. xo – hw

Corn, Bacon, and Arugula Pizza
Adapted from Joy the Baker, dough makes 2 pizzas

time commitment: 3 hours (2 hours of rising dough, inactive)

printable version (with pizza dough recipe)

ingredients
1/2 recipe of Jim Lahey’s no-knead dough (recipe below)
3/4 c pizza sauce (store-bought or homemade. I used a wayward variation of this recipe)
1 1/4 c shredded mozzarella cheese
2 slices cooked bacon, chopped
1 c cooked/roasted corn
1/2 red onion, sliced thinly
arugula and red pepper flakes for topping

instructions
Follow recipe for pizza dough below. Meanwhile, place a rack in the upper third of the oven and preheat oven to 500 degrees F right before you start pressing your dough into the pan.

Top pizza with sauce (all the way to the edges) cheese, and toppings.

Bake for 18 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula.  Serve immediately.

 

 

Jim Lahey’s No-Knead Pizza Dough
Adapted from Joy the Baker & Bon Appetit, March 2012; makes dough for 2 pizzas

time commitment: 2 hours, 15 minutes (2 hours rising dough, inactive)

printable version (pizza dough only)

ingredients
3 c bread flour
3/4 c spelt flour
2 1/2 t (1 packet) active dry yeast
3/4 t salt
3/4 t honey
1 1/2 c warm water
extra virgin olive oil for the pan

instructions
In a medium bowl, whisk together flour, yeast, salt, and honey.  Add warm water all at once.  Work the mixture together until all is incorporated, using either a wooden spoon or your hands.  The dough will be slightly shaggy and much drier than what you’re used to with pizza dough.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  [Note: If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer.  Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.]

Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin and may tear in places are you are spreading it, but don’t worry – just patch it up.

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The Emerald City

Vegetarian pescaterian month is in full swing; in fact, I have officially made it halfway through a meatless month! I won’t go as far as to say it’s been easy, but I am alive. I’ve got a vegetarian feast planned for the end of the month as a celebration and a bon voyage to days without pork shoulder, veal chops, and steak. So no, I have not had some weird epiphany that cows should roam freely instead of being branded, slaughtered, and sold to the butcher at the store. Therefore, the week following, which just happens to be the weekend of our 4 year wedding anniversary (4!! years!!), I’m thinking meatfest is warranted, unless Hubs has other dinner plans in his bottomless bag of tricks.

That said, “market season” finally coming to fruition could not have come at a better time than this past weekend. Green City Market shed it’s cement floors and heat lamps and sashayed on down to the south end of Lincoln Park for it’s first Saturday outdoor market. Reusable bags in hand and smile on face, down the yellow brick road I went.

Expectedly so, GCM was jam-packed, literally. But in addition to all the jam and preserves (as well as the throngs of fresh produce seekers), tables were stocked with bails of asparagus, rhubarb, and potted herbs. Some were saddened by the lack of fruit and other vegetables, clearly ignorant of the true purpose of a farmers’ market; these same people likely consider farmers’ markets to be similar to dog parks, or great places to take those double strollers that take up a 4-lane highway. Me? I was perfectly satisfied, as I was finally able to pick up some asparagus from around these parts, and I am way behind on planting herbs, not to mention my grocery list required basil to be purchased anyway.

Fresh potted basil in hand, I finally decided it was time to bust out this phyllo pizza that’d been patiently waiting in my recipe stack since last summer. It is certainly one of those recipes that you kick yourself for holding out on; the light crunch of the phyllo makes this an extra-special perfect-for-spring/summer-pizza, and the ease of making it doesn’t hurt. Plus, this phyllo dough had been falling out of my freezer since earlier this year when the other half of the box was used for Moroccan pie. I was getting tired of picking it up from the floor every time it fell out of my stupidly narrow side-by-side, and making this pizza was far better than tossing the phyllo into the garbage, just to save myself from having my first panic attack.

Given the light nature of this “pizza”, a side dish was inevitable, and for that, asparagus fit the bill. Rather than cooking it, I tried out a raw salad version, as raw veggie salads seem to be the hype this month. By using one of the cheeses from the pizza in the vinaigrette of the salad, the two dishes worked nicely together and with that – dinner was done.

What’s your favorite asparagus preparation? I’ll take ’em grilled any day.

Phyllo Pizza w/ Feta, Basil, & Tomatoes
Adapted from Cooking Light, July 2009; serves 2-4

printable version

ingredients
1/2  c mozzarella cheese, finely chopped
1/2  c feta cheese, finely crumbled
1/4  c grated fresh Parmesan cheese
1  T chopped fresh thyme
1/4  t kosher salt
1/8  t freshly ground black pepper
10  (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2  plum (Roma) tomatoes, thinly sliced
1/3  c green onions, thinly sliced
1/4  c fresh basil leaves, thinly sliced

instructions
preheat oven to 375 F.

combine first 6 ingredients in a bowl.

cut phyllo sheets in half crosswise. working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. spray with cooking spray. repeat with 2 more layers of phyllo. sprinkle with 2 tablespoons cheese mixture. repeat layers 5 times and top with remaining 2 phyllo sheets. coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. pat tomato slices with a paper towel, and arrange tomato on top of cheese, leaving a 1-inch border. sprinkle with onions and the remaining tablespoons cheese mixture. Bake for 20 minutes or until golden. sprinkle with basil leaves.

Shaved Raw Asparagus Salad w/ Parmesan Vinaigrette
Adapted from Food & Wine, April 2010; serves 4

printable version

ingredients
2 lbs large (fatty) asparagus
1 c grated Parmesan cheese
3 T fresh lemon juice
2 T warm water
1/4 c evoo
salt and pepper

instructions
using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.

in a small bowl, mix the Parmesan cheese, lemon juice, water and olive oil. add to the asparagus and toss to coat. season with salt and pepper and serve.

Wild Things

My loving, darling husband has a stupid-crazy-job these days. He works harder than anyone I know (certainly harder than me), and he’s in school two nights a week to get yet another degree so he can work even harder (but hopefully bring in more cash for that B&B he’s gonna buy for me in Napa one day…). I miss him a whole bunch, and those nights we get to watch TV together are extra special lately since there’s not an abundance of them.

This week, we ate veggie pizza together and watched a movie. It was nice.

We watched Where the Wild Things Are, a movie I’ve been wanting to sit through for a while now. It’s relatively short, in movie terms, and perfect for a weeknight. It made me a little weepy, but those movies are the best – the ones that touch you, make you think, and make you relish the good moments. It makes you remember how hard growing up can be, and how in our adult lives we take so many things for granted. I think that little guy took things for granted too, and eventually realized he had to “go home”. His friend, who I assume was an alternative version of him, experiences a similar realization, and the unity at the end of the film was really something. Like I said, weep-worthy.

It didn’t hurt that I got to hear the voice of Sopranos star (the best series ever) James Gandolfini throughout, and it made me chuckle to myself every time I pictured him in strip clubs, NJ gangster-style but then saw him on screen as a frumpy, troubled creature trying to find his way in the world while throwing sticks and pouting cliffside.

For dinner, I made pizza. Veggie pizza. Grilled veggie pizza. Grilled veggie pizza with ramp pesto. That’s more like it, right? You see, I’ve been waiting patiently for ramps since I first used them last year. Wild things in their own right, they are so pungent, so fragrant that, even a year later, I still remember the taste of ramps in the way that I remember the taste of my gramma’s lemon pound cake – it’s always there, though the frequency of consuming it isn’t, and that’s a sad fact.

I whipped up a batch of pesto with my first supply of ramps (ask Jennifer about my excitement when I saw them in the store; I think I embarrassed her), and used some of it to toss with some potatoes earlier in the week. I used a little more on this here pizza, and thank goodness, there’s still plenty left and with that, I made this egg omelet sandwich and still have more. You’d think it was regenerating or something, but it’s not; I’m just really making it last. Plus, ramps aren’t something you need to eat in large amounts, unless you’re hoping the resulting bad breath might keep your landlord or your in-laws, or perhaps even your spouse, away. I don’t have a landlord, I love my in-laws, and as for my spouse, I like to keep him as close by as possible.

Of course, that’s another story when he tries to steal my pizza. Which he did. Try, that is; I tend to have ninja-like reflexes when it comes to my food. Steal it from me, and you’re liable to wind up with a black eye, or maybe a missing finger if my fancy Japanese knife is nearby. Just don’t try it, for your sake and mine. I try to stay out of jail these days.

Although, with pizza that tastes as good as this one, a black eye or missing digit might be worth it. Just maybe.

Got any fancy pizza plans coming up? Share your favorites with us – don’t be shy :).

Grilled Veggie Pizza with Ramp Pesto
Loosely adapted from Cooking Light; serves 4

yes, there are multiple steps in this pizza-making process. but let me tell you a few things: it’s all easy, and three of the four “components” can be made in advance, and in large quantities. the pesto? you just read all the things I’ve done with it already. you can also freeze it in little ice cube trays for later. the pizza sauce? you can buy it, or make a batch that’ll last through 3-4 pizzas. the dough? double the recipe and freeze one for next time – I should have, because I have another pizza recipe up my sleeve for ‘vegetarian month’. once these are made, the pizza comes together in 30 minutes – perfect weeknight fare!

printable version

ingredients
pesto
2 small bunches of ramps, leaves separated from stems/bulbs
1 c grated Parmesan cheese (or other hard cheese)
1/3 c Marcona almonds (or other nut)
1/2 c walnut oil (or sunflower or olive oil)
salt and pepper

pizza dough
2 to 2 1/2 c all purpose flour
1 c warm water, divided
1 packet of active, dry yeast
2 T evoo
1 t sugar
3/4 t salt
cornmeal, for dusting the bottom

pizza sauce
1 T evoo
3 T minced garlic
28-oz can of organic diced tomatoes
1 t fresh cracked pepper
1/2 t salt
1/2-1 t Italian seasoning or other dried spice (parsley, oregano, basil)

pizza toppings
1 baby zucchini, quartered
1 baby eggplant, quartered
1 red bell pepper, quartered
salt and pepper
1 c fontina cheese, shredded

instructions
make pesto.
heat olive oil in large saute pan over med-hi heat. chop ramp bulbs and stems and saute in pan for about 5 minutes to soften. add sauteed ramps, raw ramp leaves, cheese, almonds and a pinch of salt and pepper to food processor and blend. through the top with processor running, slowly drizzle in 1/2 c of oil. will make 1 1/4 cups of pesto. adjust seasoning and sit aside. [can refrigerate or freeze.]

make pizza dough.
Combine water & yeast; let sit for about 5 minutes. By hand or w/ stand mixer (dough hook attachment), combine flour, sugar, salt. Add yeast mixture and oil. Mix until sticky ball forms. Transfer to floured counter and knead until smooth (will probably add more flour as you go because the counter gets sticky and the dough is sticky; add by tablespoons). Total kneading time is 1-2 minutes (you can also do this in the mixer). Put in large bowl that is oiled or sprayed and turn down over to cover with oil/spray. Cover w/ plastic and let rise in warm place (I preheat oven to lowest possible temp, like 100, and then open door to let heat out before putting in; best is about 80 degrees) for an hour, or until about doubled in size. Take dough out, back on floured surface and deflate dough. Roll out to desired shape and dust one side with cornmeal. [alternatively, you can refrigerate dough overnight to let flavor develop. then take out 1 hour before using to let come to room temp, punch down dough, and roll out onto floured surface.]

pizza sauce.
heat olive oil in saucepan over medium heat. add garlic and saute for 1-2 minutes. add tomatoes and their juices, salt, pepper, and spice. bring to boil. reduce to low and simmer for 25 minutes. if you like your pizza sauce clumpy, leave it as is. if you like it smooth (I do, for pizza), blend it in a food processor or break out that handy dandy immersion blender. [refrigerate if making in advance, and if you make a lot, you can can it or freeze it.]

make pizza!
preheat grill (outdoor or indoor). grill eggplant, zucchini, and red pepper chunks until a good char forms. cut eggplant and zucchini into small pieces. place red pepper in ziploc bag for 10 minutes; peel and cut. mix all together in a bowl. plop pizza down onto grill (cornmeal side up) and grill for about 3 minutes; flip and grill 4 minutes. remove from grill.

spread pizza sauce over top of pizza. spread random dollops of ramp pesto around (use ~1/3 c). add mixed veggies, sprinkle with salt and pepper and add cheese. grill for another 4-5 minutes or until cheese melts (if grilling inside, it might help to place under broiler for a couple of minutes unless you like a dark pizza crust). slice into 8 pieces and enjoy!

A Parting Gift?

As you read this, I’m out enjoying one last day in Seattle with the Hubs. I’m sure it’s been a fun trip, and I’m sure I’ll tell you more about it when I’m back home. It’s likely that we visited Pike Place Market and the original Starbucks, and we probably ate some seafood. Perhaps a trip to Woodinville for wine tasting? The possibilities are endless; I just hope it didn’t rain the whole time, but when I left, the forecast looked darn good.

Sadly though, I won’t be around to tell you of my adventures until next week, as I’ll get home tonight just long enough to re-pack for Albuquerque, NM. It seems as if it’s that time of the year – the time when I have to learn more about genetics and sit in huge rooms full of people, room temperature pitchers of tap water, and knitters (yes, knitters – some of them knit during conferences). Fortunately, these forced trips are accompanied by good friends and sunshine and hopefully some bars. So don’t worry about me – I will survive.

But since I won’t be around, I thought I’d leave you with pie. Is that alright? It was national pi day last week (3.14), wasn’t it?

And no, I don’t mean apple pie, I mean pizza pie! I actually make a decent amount of pizza at home, or at least I feel as if I have lately. This one is definitely a keeper, and I didn’t even spend the time making the crust. Which is weird, because I’m usually into that sort of thing. But I wanted to test out a store-bought dough, and this seemed like the time to do it.

As it turns out, the store-bought dough is quite the timesaver (unless you plan ahead, in which case making your own is a cinch) and this pizza well, let’s just say you shouldn’t take my word for it’s raditude, but rather give this thing a try.

Pear & Prosciutto Pizza
Adapted from Cooking Light, March 2010; serves 4 (or 2 really hungry people)

printable version

My friend and past Iron Chef, Hope, informed me that Whole Foods makes killer pizza dough. I now concur. But if you want to make your own, you might try this recipe from Heidi at 101 Cookbooks; she knows her grains for sure. If you’re not into whole wheat flour, I have a simple recipe I used a while back, so give it a try. If your recipe of choice makes extra, just freeze the other dough and thaw overnight. Brilliant!

ingredients
2 t evoo
2 c vertically sliced Vidalia onion (1-2 onions)
1 recipe of pizza dough (see above)
1/2 c shredded provolone cheese
1 medium firm Bartlett pear, thinly sliced
2 oz prosciutto, cut into thin strips
fresh-ground pepper
2 T chopped walnuts, toasted
1 1/2 c baby arugula leaves
1 t sherry vinegar
cornmeal or flour for dusting

instructions
If using homemade dough, prepare it the night before or an hour before you’ll need it because it will certainly need time to rise (most recipes say at least an hour). If you have store-bought dough or made your dough the night before and put it in the fridge, take it out and let it come to room temp before messing with it.

Preheat oven to 450 F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

Meanwhile, roll out pizza dough with rolling pin, or with your hands, until it’s a good sized circle, or rectangle, or whatever shape you darn-well please. It should be 10-12 inches in a circle. If it’s pulling back and not being your friend, let it rest for 10 minutes or so and try again. It will work with you when it’s ready :). Once you’ve got it the way you want it, sprinkle a baking sheet or pizza stone with cornmeal (or flour if you prefer) and place pizza atop that (this will help to prevent sliding and add nice flavor too). Poke a few holes (with a fork) into the dough, or omit this step if you like the big bubbles, like I do.

Place pizza crust in oven and bake for about 5-10 minutes. Afterwards, top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake for 12 minutes or until cheese melts and remove from oven.

Sprinkle with nuts (or put them on, untoasted, when there’s about 5 minutes left for the pizza to bake). Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Battle Strawberry: Life is Delicious

Strawberry Shortcake


What comes to mind when you hear the word childhood? Thanks be to that wee ol’ hippocampus (or maybe photography), a number of distinct memories comes to my mind. A favorite: riding shotgun with my daddy to the beach, top down in the Triumph, blonde hair blowing carelessly in the salty wind. Let’s not forget organizing the treehouse-building club (which now, knowing a treehouse was never built, I realize this was my parents’ way of “keeping us busy and outta their hair”), or making a music video with my bro using our first family camcorder (in the dinosaur 80’s when they weighed 50 lbs) that was an adaptation of “These Boots are Made for Walkin’” with a pair of boots moving, step by endless step, across the green shaggy carpet of our living room.


Last night was the third installment of the Iron Chef pot-luck party, and the reigning IC, Terri, had chosen ‘strawberries’ as the theme ingredient. Having quite an affinity to the juicy red ‘berry’, I considered it an excellent choice. And while thinking of things to make, a number of other childhood memories came into mind. In addition to my Strawberry Shortcake sheet set, complete with Custard, I also remembered those damned strawberry fields my parents made us visit every summer, and countless times. You see, strawberry pickin’ was a family event – the five of us would head over to the Cottle Farms location on Airport Road for a sweat-inducing, dirt-in-all-crevices-producing, hour of loading up those wooden gallon-sized baskets with tasty juicy, fresh-off-the-vine strawberries. They made their way into our fridge, our freezer, and of course, our bellies. And boy were they good. My favorite version of strawberries is simple – macerated in sugar, eaten plain or perhaps on top of vanilla ice cream or on those cake things you buy in packs of 6, topped with strawberries & whipped cream. We always had sugar-soaked strawberries in our fridge – and if we didn’t, gramma did. And hers were great on gramma’s pound cake.


Battle Strawberry Competitors

While I toyed with the idea of bringing a bowl of macerated strawberries to the Battle (I would have classed it up a bit with some Meyer lemon juice), I knew it wouldn’t win back the title of Reigning Iron Chef. Knowing that creativity was part of the scoring, I went for something out of the box completely and then went for another, more basic dish.


baked brie with strawberry preserves


This time we had a more intimate gathering, with 7 competitors and 14 dishes in the running. Just as before, each dish was awesome, and we had a balanced selection of savories vs sweets. My favorite this time was Lindsay’s baked brie w/ homemade strawberry preserves. mmmmmmm….. And my favorite for the theme was Terri’s strawberry soup. I tell ya, for a group of girls who (some) claimed intimidation in cooking with a chef-in-training, you’d never know it by the look and taste of everyones’ creations. I feel lucky to get to hang out with such a lovely group of girls, and the fact that they are all great cooks is just the icing on the cake!

mini strawberry shortcakes


Without further adieu, I’m proud to say I was able to win back my title as the Reigning Iron Chef, but Terri said the numbers were close! Everyone continues to bring their A-game, so the competition is definitely fierce! I already can’t wait for the next get-together – although having now been on both sides, I must say I enjoy the anticipation of finding out the theme ingredient more than doing the choosing. and so, the Countdown begins! (More photos)


strawberry mascarpone tart


The Top Three:
1st Place: Heather’s Strawberry Pizza w/ Goat Cheese, Watercress, & Pistachios
2nd Place: Heather’s Strawberry-Mascarpone Tart w/ Balsamic-Thyme Glaze
3rd Place: Rachel’s Mini Strawberry Shortcakes


strawberry pizza


The Winning Recipe:

Strawberry Pizza w/ Goat Cheese, Watercress, & Pistachios
adapted from Cooking Light magazine – measurements are definitely estimated, and although the original recipe called for store-bought pizza crust, I made my own and will include those instructions as well.


printable recipe

ingredients
One batch pizza dough (recipe below; can also used store-bought 12oz crust)
1/3 cup crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
1/2 t EVOO
1 t lemon juice (I used Meyer, can use regular)
salt & pepper
1/4 cup shaved Parmigiano-Reggiano cheese
3 T shelled, toasted pistachios, chopped


Basic pizza dough:
3/4 c warm water
1 envelope dry yeast
2 cups (or more) AP flour
1 t sugar
3/4 t salt
3 T olive oil


instructions
Basic pizza dough
Combine water & yeast; let sit for about 5 minutes.


By hand or w/ stand mixer (paddle attachment), combine flour, sugar, salt. Add yeast mixture and oil. Mix until sticky ball forms. Transfer to floured counter and knead until smooth (will probably add more flour as you go because the counter gets sticky and the dough is sticky; add by tablespoons). Total kneading time is 1-2 minutes. Put in large bowl that is oiled or sprayed and turn down over to cover with oil/spray. Cover w/ plastic and let rise in warm place (I preheat oven to lowest possible temp, like 100, and then open door to let heat out before putting in; best is about 80 degrees) for an hour, or until about doubled in size. Take dough out, back on floured surface and deflate dough. Roll out to desired shape.


pizza
Preheat oven to 425 F


Place crust on baking sheet or stone. Bake for ~8-12 minutes. Remove and sprinkle goat cheese on crust.


Mix strawberries through s&p in bowl and arrange over pizza. Top with nuts and shaved cheese. Top with additional fresh grated pepper if desired.


Notes: you can store dough after deflated in an airtight container to use later. You could even make extra and freeze it. Also, pizza dough is super glutenous and might be hard to work with at times. If so, let it sit and “rest” before rolling out.