Saturday, February 17, 2007

Pizza, three ways

To celebrate the long holiday weekend, I started making pizza last night. Only to discover the tomato sauce I'd thought was leftover in the fridge was no longer there. So I improvised and ended up with three very tasty, though not traditional, pizzas. Clockwise from the top left: roasted red pepper and artichoke pizza with caramelized onions, alfredo pizza, and chicken alfredo pizza with caramelized onions.

Pizza dough
(based on the Barefoot Contessa's recipe)

1 1/4 c warm water
2 packages (2 Tbs) yeast
1-2 Tbs honey
4 Tbs olive oil (plus more if needed)
4 c flour
1 tsp salt

Mix the water, yeast, honey, and olive oil in bowl. Add about 3 c of flour and the salt and mix well. Then mix in the last cup of flour. In the bowl or on a floured counter, knead the dough til it is smooth -- it might seem a bit stiff, but that's ok. Place the dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Let it rest in a warm place (turned off low oven or on the radiator work well) for about 30 min., til the dough doubles in volume. Divide the dough into three pieces, for cookie sheet-sized pizzas, or six for individual pizzas, and let rest for a few minutes. Then roll out (or just pat into place) and place on a greased cookie sheet, top with sauce, cheese, and other fillings, and bake at 400 degrees for 15-20 min., or til done.


Susan said...

yummy! I love non-traditional pizza. I particularly like using bbq sauce instead of tomato sauce. I am assuming that you made the dough for the crust as well?

Kt said...

Yup, I sure did. It doesn't take long to make ... and I like playing in bread/pizza dough. :b I like bbq sauce on pizza too, but I think I'm the only one here who does.