Last Friday we had some friends over for dinner. Finally the Craft, Lewis and Mestas’ had dinner. How long has it been since we have been trying to plan this? Months! Ridiculous. But that’s okay. We all have crazy busy lives. Grad school, parents of twins (Not us, the Crafts), jobs, blah blah blah. Lots of obligations that make our schedules never match up.
My favorite part of the night (among many things)was that Cy and Randy have a Canon Rebel and love photography. So they were in the kitchen taking shot after shot of the entire pizza making process. I felt like a celebrity. Like I was Julia Child with photographers in my kitchen documenting the process for a magazine or cook book. It was so fun!
Adapted from Ina Garten (but I heavily modified it)
makes 6 personal sized pizzas
For the dough:
1 1/2 cups warm (100 to 110 degrees F) water
2 packages dry yeast (2 1/2 tsp)
1 tablespoon honey
3 tablespoons good olive oil
1 cup all-purpose flour, plus extra for kneading
3 cups whole wheat flour
2 teaspoons kosher salt
You can use any toppings you like…
I am making 3 types of pizzas (each pizza recipe is at the bottom of the page):
3. Butternut Squash“Thanks guys for taking so many pictures, but the pizzas are getting cold, and I really enjoy HOT pizza. Please let me at least cut the pizzas, NOW”
” Oh, and get a picture of the margherita with the drizzle of truffle oil. I wish the picture could capture the smell. Oh, but I think the picture just caught the drool that dripped from my mouth onto the pizza. Oh well, just blends in with the truffle oil.”
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 1 hour.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 30 minutes. Use immediately, or refrigerate for up to 1 day.
If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
Preheat the oven to 400 degrees.
Top the pizzas with any toppings you wish, piling them high.
Cook pizzas for about 15 minutes. Until the cheese it brown and bubbly.
Remove with tongs and cut and serve immediately.
(Is that a little bit more drool by the margherita?)
I’m surprised there were any toppings left on the Greek Pizza. I kept picking them off in between the camera clicking at it. I couldn’t help it, feta and sun dried tomatoes, yum!
And for Dessert…Chocolate Avocado Cake. Don’t let the Avocado scare you. It was incredible (courtesy of Bonnie the Baker). I ate 2 BIG pieces, and more the next day. In fact I am craving it right now.
Each list of ingredients is enough for 2 personal sized pizzas. Top the uncooked pizza dough and bake each pizza for about 12-15 minutes.
Margherita Pizza(No Sauce)
2 roma tomatoes, sliced
1/4 cup julienned basil
4 ounces mozzarella cheese, sliced
1 small bunch basil leaves
1/4 cup Trader Joe’s Artichoke Antipasto
2 tbsp olive oil
Puree in in a blender for about 1 minute. Spread half on each pizza crust.
1/4 cup sun dried tomatoes, chopped
1/2 cup artichokes hearts, chopped (I had frozen ones that I thawed)
1/4 cup sliced olives (Black or Kalamata)
1/4 cup roasted red peppers, diced
1/2 cup mozzarella cheese
1/2 cup feta cheese (I used reduced fat)
Butternut Squash Pizza
1/2 cup butternut squash puree
2 tbsp milk (soy, almond or rice milk will work great too)
Just mix them all together and pour half on each pizza
1/3 cup dried cranberries
1/3 cup chopped toasted walnuts
1/2 cup butternut squash chunks
1 yellow onion, thinly sliced
1/2 cup shredded mozzarella cheese
1/2 cup blue cheese, crumbled
Saute the butternut squash chunks and onion in a saute pan with a little olive oil for about 25 minutes; until the onions are caramelized and the butternut squash is tender. Set them aside until you are ready to top them on the pizza.