May 7, 2011
This awesome pizza was very easy to make (assuming you don’t mind making pizza dough) and was a perfect way to enjoy some of our new fresh herbs. Here’s the recipe:
Chives, fresh garlic, garlic clove, spinach, portobello mushrooms, olive oil, parmesan, and mozzarella
- Cut a small handful of chives into 1/4 inch pieces (a pair of scissors works well for this) and place into a small saucepan with a little less than 1/4 cup of olive oil. You should have about 1/3 cup of chives. Then add 1 head of finely chopped cured garlic and cook on low heat for 10 minutes, stirring almost constantly to prevent burning.
- Roll out the pizza dough and spread the garlic-chive oil over the dough evenly.
- Spread a layer of fresh spinach, 1 finely sliced stalk of green garlic, and 4 portobello mushrooms, cut into 1 inch pieces.
- Top with mozzarella and grated parmesan.
- Cook at 425 for about 15 minutes.
- Meanwhile, heat tomato sauce in the same pan the garlic chive oil was in to flavor it.
- Serve the pizza with tomato dipping sauce on the side.
March 7, 2011
We’ve been making pizza every few weeks since it requires relatively few veggies and is consistently delicious. Over the weeks I have tested both Mark Bittman’s pizza recipe and my own personal one. Ultimately we all agreed on my recipe: it is more diverse and always wonderful. It also doesn’t require a food processor.
My pizza recipe was given to me in 2005 when I lived with friends of my parents in London. They were both great cooks and passed on tidbits of their knowledge to me. So, scrawled into a handbound notebook six years ago, I have this fail-safe recipe:
- Make a sponge of the following:
1/4 cup lukewarm water
2 teaspoons active dry yeast
1/4 rye or whole wheat flour
- 2. Let is rise for 20-30 minutes
1/2 cup water (also lukewarm)
1 tablespoon milk
2 tablespoons olive oil
1/2 teaspoon salt
1 3/4 cups flour
(Note: if you do 100% whole wheat flour, add 1/4 teaspoon extra yeast in the first stage)
- Carefully oil your dough all over and place it in a bowl. Let it rise for 2 hours in a warm place with a cloth over the top.
- Punch down lightly and let it rise another 40 minutes
- Finally, knead gently for a few minutes, roll out into desired shape and place on a oiled and floured baking pan. Bake at a very high temperature until slightly golden-brown.
Some topping ideas for mid-late winter:
This weekend a friend from college was here visiting (and here snowed in for the night…just because we had a few days relief in the mid-40s doesn’t mean winter is over) and we made a mushroom onion pizza with small garlic chunks. When she arrived for dinner last night-the pizza dough rising on the counter-it had only just started to rain; however, by the time we’d eaten dinner and sat down to watch The Imaginarium of Dr Parnassus (2009) it was snowing heavily and we decided our friend should spend the night. Of the Imaginarium: a wonderful movie with an unexpected ending. It could have done with a few more exposition scenes to help smooth the narrative shifts, but overall very enjoyable. Beautifully shot and designed.
This morning it is still snowing heavily and the word from the fine people who have actually left the apartment this morning is that the snow is at least two feet deep.