PIZZA NIGHT DINNER SOLUTIONS FOR EVERY DAY OF THE WEEK
KATE MC MILLAN
CONTENTS INTRODUCTION 7 ANATOMY OF A PIZZA 8 PIZZA PRIMER 11
DOUGHS Thin-Crust Pizza Dough 17 Deep-Dish Pizza Dough 18 Gluten-Free Pizza Dough 19 Whole-Wheat Pizza Dough 20 Cauliflower Pizza Dough 23
SAUCES Tomato Sauce 26 Olive Tapenade 27 Basil Pesto 29 White Pizza Sauce 30 Roasted Red Pepper Pepper Pesto 31
PIZZAS VEGETARIAN Shaved Asparagus & Herb Pizza with Egg 37 Margherita Pizza 38 Wild Mushroom, Kale & Fontina Fontina Pizza 41 Artichoke, Spinach & Olive Tapenade Pizza 42 Spicy Eggplant, Basil & Tomato Pizza 43 Leek, Potato & Rosemary Pizza 44 Broccoli Rabe, Garlic & Smoked Mozzarella Pizza 47 Four Cheese Pizza 48 Zucchini, Red Pepper, Olive & Teleme Teleme Pizza 49
Feta, Cherry Tomato & Olive Tapenade Pizzettes 50 Roasted Squash, Smoked Mozzarella & Sage Pizzettes 53 Asparagus & Goat Cheese Pizza with Red Pepper Pesto 54 Pesto, Ricotta & Cherry Tomato Tomato Pizza 56 Deep-Dish Pizza with Mushrooms, Red Onion & Kale 57
MEAT Mushroo m, Salami & Black Olive Pizza 61 Mushroom, Mini Meatball & Red Onion Pizza 62 Bocconcini & Prosciutto Pizza with Arugula 65 Pancetta & Caramelized Onion Pizza 66 Ground Beef, Green Olive & Asiago Pizza 67 Fig Jam, Gorgonzola & Prosciutto Pizza 68 Pepperoni, Roasted Pepper & Mozzarella Pizza 71 Chorizo & Sautéed Greens Pizza Pizza 72 Fully-Loaded Deep-Dish Pizza 75 Fennel Sausage, Ricotta & Fresh Tomato Pizza 76 Caramelized Pineapple & Sopressata Pizza 78 Kale, Chicken & Smoked Cheddar Pizza 79 Five-Spice Chicken, Chinese Eggplant & Thai Basil Pizza 81 Brussels Sprouts & Bacon Pizza Pizza 82
Brie & Apple Pizzettes with Rosemary & Shallots 90 Eggplant, Mozzarella Mozzarella & Basil Calzones Calzones 91 Sausage, Peperoncini & Mozzarella Calzone 92 Three-Cheese Stromboli with Pesto & Red Red Peppers 95 Grilled Pizza with Mozzarella, Prosciutto & Peaches 97 Shrimp & Feta Pizza with Roasted Red Pepper Pesto 98 Andouille, Shrimp & Fontina Pizza 100 White Clam Pizza Pizza 101 Chicken Caesar Piadine Piadine 102
EASY SIDES SI DES & SALADS Chopped Salad with TarragonButtermilk Dressing 107 Grilled Vegetables with Balsamic Vinegar & Thyme 108 Antipasti Salad 110 Caprese Salad with Balsamic Syrup 11 1111 Spinach, Pear, Red Onion & Bacon Salad 113 Squash, Dried Cherr y, Walnut & Arugula Salad 114 Haricots Verts & Cherry Cherr y Tomato Salad 11 1166 Kale, Chickpea & Ricotta Salata Salad 117 Zucchini Ribbons with Parmesan, Lemon & Mint 11 1199
MENUS 122 SPECIALTY Spicy Kalamata, Anchovy & Caper Pizza Pizza 86 Smoked Salmon & Red Onion Pizzettes 89
INDEX 125
ANATOMY OF A PIZZA A classic pizza consists of four components: the base, the sauce, the toppings, and the garnishes. Each component offers a number of possibilities, so that you can customize customize each pie to your liking. You can even leave out one or more of the components, depending depending on the combination you choose. Here are a few tips to ensure that what you select for each component will add up to a successfu successfull pizza.
THE BASE
THE SAUCE
The base must be sturdy enough to stand up to your chosen toppings and complement their flavors. Each recipe offers a suggested base, but feel free to opt for what works best for you.
The choice of sauce helps inform what your toppings will be. Spread the sauce on the base with a light touch. It should act as a seasoning for the pizza, bringing all the elements together.
THE TOPPINGS
THE GARNISHES
Never pile on too many toppings, in either number or weight. A few carefully selected ingredients will ensure that each one will shine. Use cheese prudently, so it doesn’t overwhelm the flavors of the other ingredients.
Employ simplicity for garnishes, such as a sprinkle of coarse salt to enhance all of the flavors, a drizzle of olive oil for an attractive sheen, a scattering of red pepper flakes for a touch of heat, or a small handful of torn herbs for a bright, fresh finish.
WHAT YOU NEED 33 ⁄ 4 cups (19 oz/595 g) bread flour, plus extra for dusting ⁄ 3 cup (3 ⁄ 3 oz/100 g) medium-grind cornmeal
2
1
11 ⁄ 2 tablespoons sugar 1 tablespoon kosher salt
1 package (21 ⁄ 2 teaspoons) quick-rise yeast 11 ⁄ 2 cups (12 fl oz/375 ml) warm water (110°F/43°C), plus extra as needed 5 tablespoons (3 fl oz/80 ml) olive oil, plus extra as needed
DEEP-DISH PIZZA DOUG DOUGHH The addition of cornmeal in this recipe creates a pleasing texture and an extra-savory taste. Originating in a pizzeria in Chicago, deep-dish pizza is made with a thick dough, so your finished pizza will more resemble a pie than a flatbread. One of the best pans for cooking a deepdish pizza is a cast-iron skillet; the bottom and sides of the pan maintain a high temperature, producing a crispy crust.
In a food processor, combine the flour, cornmeal, sugar, salt, and yeast. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1—2 teaspoons of water and pulse again until a rough mass forms. Let rest for 5—10 minutes. Process the dough again for 25—30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 2 hours. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide the dough into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with the pizza recipe of your choice. If you are using only one ball of dough, place the second ball in a gallonsize zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3—4 hours at room temperature.)
MAKES 2 BALLS OF DOUGH
18
DOUGH
WHAT YOU NEED ⁄4 cup (6 fl oz/180 ml) extra-virgin olive oil
2 tablespoons pine nuts
3
21 ⁄ 2 cups (21 ⁄ 2 oz/75 g) fresh basil leaves, packed
1
⁄ 8 teaspoon fine sea salt, plus more as needed
2 tablespoons grated Parmesan cheese
5 cloves garlic, minced
BASIL PESTO To toast the pine nuts, in a small dry frying pan, warm the pine nuts over medium heat, shaking the pan occasionally, until fragrant and lightly browned, 2—3 minutes. Transfer the pine nuts to a plate and let cool to room temperature. In a food processor, combine the toasted pine nuts, basil, garlic, olive oil, and sea salt. Process for about 30 seconds, scraping down the sides of the bowl once or twice. Add the cheese and process until combined, about 5 seconds more. Season to taste with additional sea salt. Use right away or refrigerate in an airtight container for up to 2 days, or freeze in a freezer-safe container for up to 3 months.
MAKES 1 CUP (9 OZ/240 G)
A great pesto explodes with flavor, so you don’t need many toppings to make a great pizza. Pesto freezes beautifully, and since a little goes a long way, freeze it in smaller portions por tions to make weeknight cooking faster and easier (ice cube trays offer of fer the perfect compartments).
SAUCES
29
WHAT YOU NEED 3 tablespoons olive oil, plus more for brushing 8 oz (250 g) white or brown mushrooms, brushed clean and thickly sliced Kosher salt and freshly ground pepper 1 ball Thin-Crust Pizza Dough (page 17) or Whole-Wheat Pizza Dough (page 20)
2 cups (8 oz/250 g) shredded low-moisture mozzarella cheese 4 oz (125 g) salami, thinly sliced and cut into 1 ⁄ 2-inch (12-mm) strips ⁄4 cup (4 oz/125 g) pitted, brine-cured black olives, halved lengthwise 3
1 cup (8 fl oz/250 ml) Tomato Sauce (page 26)
MUSHROO MUS HROOM, M, SALAMI SALAMI & BLAC BLACKK OLIVE OL IVE PIZ PIZZA ZA Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15—30 minutes longer, without opening the door. In a frying pan over medium-high heat, warm the olive oil. Add the mushrooms and season with salt and pepper. Sauté until softened and slightly browned around the edges, about 5 minutes. Remove from the heat and set aside. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough round and top with the cheese. Distribute the salami, mushrooms, and olives evenly around the pizza. Brush the outside edge of the dough with olive oil and lightly season the whole pizza with salt and pepper. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10—12 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve right away.
BRING THE PIZZERIA PIZZERI A HOME This classic pizza-parlor favorite is easy to assemble and always a crowd-pleaser. You can use any type of mushroom on this pizza; sautéing them first adds a sweet, sweet , caramelized flavor and gives them nice golden edges. Serve with a Chopped Salad (page 107) for a complete meal.
SERVES 4
MEAT
61
WHAT YOU NEED 6 slices thick-cut bacon
11 ⁄ 2 teaspoons balsamic vinegar
⁄ 4 cup (2 oz/60 g) Brussels sprouts, halved and cored, outer leaves kept whole and the rest sliced
1 ball Thin-Crust Pizza Dough (page 17) or Whole-Wheat Pizza Dough (page 20)
1 small red onion, thinly sliced
8 oz (250 g) fresh mozzarella cheese, preferably buffalo, diced
3
Kosher salt and freshly ground pepper
1 cup (8 fl oz/250 ml) Tomato Sauce (page 26)
BRUSSELS BRU SSELS SPROUTS & BACON PIZZA PIZ ZA EVERYTHING’S BETTER WITH BACO BACONN
Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for an additional 15—30 minutes, without opening the door.
Serving shaved Brussels sprouts on a pizza is a great way to introduce younger kids to this strong-tasting vegetable. Here, they are cooked with red onion and finished with a touch of balsamic vinegar to sweeten them up.
In a frying pan over medium-high heat, fry the bacon until crisp, about 6 minutes. Transfer to paper towels to drain. When the bacon is cool enough to handle, handle, crumble or tear it into bite-sized pieces. Set aside. Pour off all but 1 tablespoon of the fat in the pan and return to medium-high heat. Add the Brussels sprouts and onion to the pan, season with salt and pepper, and sauté until the vegetables soften and begin to brown, about 5 minutes. Stir in the vinegar and sauté until the liquid is absorbed, about 2 minutes. Remove from the heat and set aside. On a floured pizza peel, stretch or roll out the pizza dough into a rectangle or a 12-inch (30-cm) square, with even thickness across the square. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough and top with the cheese. Distribute the Brussels sprouts and bacon evenly around the pizza. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10—12 minutes, or until the crust is golden brown. Using the peel, transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve right away.
SERVES 4
82
MEAT
WHAT YOU NEED ⁄ 2 small red onion, thinly sliced
1 cup (8 oz/250 g) crème fraîche or sour cream
1
1 tablespoon fresh lemon juice
1 tablespoon olive oil, plus more for brushing
Grated zest of 1 lemon
1 ball Thin-Crust Pizza Dough (page 17)
2 tablespoons chopped fresh dill, plus small sprigs for garnish
8 oz (250 g) thinly sliced smoked salmon, chopped or torn into small pieces
2 tablespoons chopped fresh chives Kosher salt and freshly ground pepper
SMOKED SALMON & RED ONION PIZZETTES Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone heat for 15—30 minutes longer, without opening the door. In a small bowl, stir together the crème fraîche, lemon juice and zest, dill, and chives. Season with salt and pepper to taste. Set aside at room temperature. In a small bowl, toss the onion with the olive oil and season lightly with salt and pepper. Set aside. Divide the pizza dough into 8 equal pieces. On a floured pizza peel, roll out each piece into a 5-inch (13-cm) round. Brush each dough round with olive oil and season lightly with salt and pepper. Top with the onion slices, dividing them evenly. Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake until the crusts are lightly browned, about 6 minutes.
MAKE IT SPECIAL Serve these elegant and versatile pizzettes for a light dinner in warm weather with a crisp white wine and the Haricots Verts & Cherry Tomato Salad (page 116). Baking the onions on the dough helps to mellow the flavor and sweeten the taste.
Using the peel, transfer the pizzettes to a board or serving platter. Let cool for a few minutes, then dollop 2 tablespoons of the crème fraîche on each. Scatter the smoked salmon on top of the pizzettes, dividing it evenly. Garnish each with a sprig of dill and serve right away.
SERVES 4—6
SPECIALTY
89
WHAT YOU NEED 2 zucchini
Kosher salt and freshly ground pepper
2 tablespoons olive oil
3 oz (90 g) Parmesan cheese, shaved
1 tablespoon fresh lemon juice
2 tablespoons pine nuts, toasted (optional)
6 fresh mint leaves, chopped
ZUCCHINI RIBBONS WITH PARMESAN, LEMON & MINT Using a mandoline or a vegetable peeler, shave each zucchini into long, very thin ribbons. Transfer to a large bowl. Add the olive oil, lemon juice, and mint and toss to mix. Season to taste with salt and pepper. Transfer the salad to a serving platter and garnish with the Parmesan shavings. Sprinkle the pine nuts all over the top, if using. Serve at once.
SERVES 4
SLICE IT THIN The easiest way to make ribbons from a zucchini is with a mandoline. But you can also use a wide vegetable peeler p eeler or a very sharp knife to cut thin ribbons. The trick is to use zucchini at the height of it’s season and to get the pieces as thin as possible since you aren’t cooking the vegetable. For a pretty presentation, try using half zucchini and half yellow squash.
EASY SIDES & SALADS
119
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PIZZA NIGHT
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