Broccoli Rabe and Potato Pizza

051145028-01-broccoli-rabe-pizza-recipe_xlg

Servings: 6 to 8
Preheat: 450
Prep Time: 30 minutes
Source: Fine Cooking Issue 145

Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.

Ingredients: 

1 Yukon Gold potato, peeled and sliced 1/8 inch thick (about 1 cup)
2-1/2 tbs. extra-virgin olive oil
2 4-inch sprigs fresh rosemary 12 oz. broccoli rabe, trimmed and finely chopped (about 7-1/2 cups)
All-purpose flour, for the pizza peel
1 lb. store-bought pizza dough, at room temperature
6 oz. coarsely grated mozzarella
4 oz. coarsely grated smoked mozzarella
4 medium cloves garlic, thinly sliced lengthwise
Freshly ground black pepper
1/2 oz. finely grated Grana Padano (1/2 cup)

Directions: 

Position a pizza stone on a rack in the center of the oven, and heat to 450°F.

Bring a pot of salted water to a boil, and cook the potato slices for 1 minute. Rinse under cold water, gently pat dry with paper towels, and set aside.

In a 12-inch skillet, heat 2 Tbs. oil over medium-high heat. add the rosemary and cook, stirring often, until crisp, about 1 minute. Transfer to a paper-towel-lined plate. Add the broccoli rabe to the skillet and cook, stirring occasionally, until the stalks are crisp-tender, about 3 minutes.

Generously flour a pizza peel or a large cookie sheet. Stretch the pizza dough on the peel to a 14-inch circle. Evenly distribute half of both mozzarellas over the dough, then half of the potatoes, half of the broccoli rabe, and all of the garlic, covering most of the surface. Crumble the fried rosemary leaves over the pizza. Repeat with the remaining potatoes, broccoli rabe, and mozzarella. Season with a pinch of salt and a few generous grinds of pepper, and carefully slide onto the pizza stone.

Bake until the crust is browned and the cheese is just melted, 13 to 15 minutes. Remove the pizza from the oven, top with the grana Padano, and drizzle with the remaining oil. Cool briefly and serve.

Tomato Sauce For Pizza

Servings: 2 cups
Cook Time: 30 min
Source: Pizza California Style

Ingredients
2 Tblsp olive oil
3 medium garlic cloves, finely chopped
1/4 medium sized onion, finely chopped
14 ounces of can crushed tomatoes
1/2 Tbsp sugar
3/4 teaspoon dried marjoram
3/4 teaspoon salt
6 fresh basil leaves, finely chopped (or 1 tablespoon dried basil)

Directions
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and onion and sauté until transparent, 3 to 5 minutes.
Add the remaining ingredients. Reduce the heat slightly and simmer, stirring frequently, until thick, 25 to 30 minutes.

Pizza Toppings

Servings: —
Preheat: 450°
Source: Fine Cooking 9/2004

Ingredients

Directions
Provençal Onion Pizza

Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies

2 tablespoons olive oil; 1 pounds sweet onions finely chopped; salt and freshly ground pepper; 2 minced garlic cloves; ½ bay leaf; 1 teaspoons fresh thyme leaves or½ teaspoon dried thyme; 1½ teaspoons capers drained, rinsed and mashed in a mortar and pestle or finely chopped; 12 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels; 12 Niçoise olives

1. Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.

Spread the onions over the mozzarella. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X’s and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

Yield: One 12- to 14 inch pizza.

Pizza with Arugula and Prociutto

Brush crust (fresh or Boboli pre-made, which works surprisingly well) lightly with olive oil. Spread fresh mozzarella over crust, sprinkle with dried oregano, and bake for 10 minutes at 450 degrees on a pizza stone until cheese is bubbly and brown, and crust is golden.

Remove from oven. Immediately cover with raw arugula (which heat of pizza will cook) and then torn-up proscuitto. With a cheese slicer, top with curls of real parmesan cheese (no shaker cheese!). Finally drizzle with truffle oil. Last ingredient is important. Eat. Goes well with red wine.

Roasted Vidalia Onions
Yields 3½ cups.

1 tablespoon olive oil
1 tablespoon unsalted butter
3 pounds Vidalia onions (about 5 or 6), sliced in half from stem to root
1 teaspoon sherry vinegar
1 teaspoon kosher or sea salt
1 teaspoon chopped fresh thyme
½ teaspoon granulated sugar

Heat the oven to 400°F. Set a large ovenproof skillet (or a flameproof roasting dish) over medium-high heat for 30 seconds. Put in the olive oil and butter. When the butter foams or browns slightly, add the onions, cut side up. Cook until the onions brown slightly, about 3 minutes. Flip them so the cut sides face down and put the pan in the oven. Roast until the onions are very tender and dark golden brown, 50 to 60 minutes. Remove from the oven and sprinkle with the sherry vinegar, salt, thyme, and sugar. Let cool to room temperature and then slice into thin strips; pour any juices from the pan over them and mix them in.

Roasted Red Pepper Purée
Yields 3¼ cups.

6 red bell peppers
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon sweet paprika Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers’juices. Don’t rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

Olive Tapenade

Yields 1¼ cups.

I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste.

1 cup pitted Kalamata or Gaeta olives (preferably oil-cured)
¼ cup extra-virgin olive oil
¼ cup diced red onion
4 anchovy fillets, rinsed and roughly chopped
3 tablespoons drained capers
2 cloves garlic, minced
1 teaspoon Cognac
1 teaspoon cracked black pepper

Combine all the ingredients in a food processor and process until finely chopped and well combined.

Roasted Garlic

Yields about 2 cups.

6 heads garlic, unpeeled
2 tablespoons extra-virgin olive oil

Heat the oven to 350°F. Cut off the tips of the garlic heads so you can see the cloves. Brush the cut sides of the heads with olive oil and set them, cut side down, on a rimmed baking sheet. Roast until the garlic is soft when squeezed, about 30 minutes. Let cool slightly. While the heads are still warm, squeeze each one over a small bowl; the roasted cloves should slide out easily.

Gorgonzola, Escarole, and Bell Pepper

1/4 lb escarole or spinach, washed, spun dry and chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinking the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.

Gourmet 2/87 pg 156

Tomato Pizza with Garlic and Smoked Gouda

Cooking spray 1 tablespoon cornmeal
1/2 cup (2 ounces) shredded smoked Gouda cheese
1 1/2 cups sliced plum tomato (about 4)
2 teaspoons olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced fresh basil

Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper. Bake at 450° for 15 minutes or until lightly browned. Top with basil.

Pizza Dough

Servings: —
Source: Fine Cooking 9/2004
Yields enough for eight small pizzas or 2 large pizzas.

Ingredients

Directions
Make the dough a day or a week ahead. You can make the dough, let it rise, and shape it all in about an hour. Or you can make the dough ahead. You can refrigerate the dough overnight (it will rise slowly in the cold, and then it will need 20 to 30 minutes at room temperature before you -shape it). For longer storage, freeze the dough for up to a month. Thaw frozen dough overnight in the refrigerator or on the counter at room temperature for 2 to 2 ½ hours.

Figure one to two balls of dough per person. Make two separate batches if you need more dough.

1 package (2¼ teaspoons) active dry yeast or 1 ounce of fresh yeast
1¼ cups warm water (about 105°F)
1¼ pounds (about 4¼ cups) all-purpose flour
2 teaspoons kosher salt
¼ cup olive oil; more for the bowl

Stir the yeast into the water; let sit for 15 minutes. Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a time (up to ¼ cup). Knead for another 2 minutes by hand on a floured surface.

To use the dough the same day: Transfer the dough to a lightly oiled bowl that’s at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until almost doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression.
To hold the dough for one day: Put the dough in a lightly oiled bowl that’s at least twice the size of
the dough and cover with plastic; refrigerate overnight. It will rise slowly in the cold, doubling in size.
To freeze the dough: Put the unrisen dough directly into a large zip-top bag. Freeze for up to one month. Transfer it to the refrigerator one day before proceeding.

Let refrigerated dough warm up for 20 minutes at room temperature before proceeding.

Punch down the dough and divide it into eight 4-ounce balls. Put each ball on a floured surface and, with your hands, flatten and stretch it into a disk that’s about ½ inch thick. The dough will be fairly elastic and will tend to spring back. Cover each piece with plastic and let rest for 5 minutes. Stretch or roll each disk into an 8- to 10-inch round about 1/8 inch thick (the thinner, the better). If they continue to seem springy and resist rolling, cover and let rest for a few more minutes. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between eacil Use the dough immediately or cover and refrigerate for up to 4 hours.

Grilled Pizza

Servings: —
Source: Fine Cooking 9/2004
One of the things I like best about being a chef is sharing my passion for cooking with friends. So when I entertain, I like to get everyone involved. Throwing a “”make your own pizza”” party is a perfect way to do this. And in summer, a grilled pizza party is even better. Everyone loves pizza, but most people have never taken a turn at grilling it. Once they do, they flip over it.

Lots of make-ahead components mean more time to spend with your guests. The great thing about a party like this is that you can prepare the dough and toppings far in advance. The dough is flexible; it’s quick to work together and only needs about an hour to rise, so you can make it on short notice. But even better, you can make it a day ahead and let it rise overnight in the refrigerator. The dough also freezes well. A few hours before guests arrive, I bring the dough to room temperature, roll it into disks, stack them on a baking Sheet, and store them in the refrigerator so they’re ready to grill when the party starts.

The pizza toppings can be as simple or as luxurious as you like. I like to make a few interesting toppings ahead, so that my guests can have fun experimenting with different ingredient combinations. My favorites are roasted Vidalia onions, roasted red pepper purse, roasted garlic, and black olive tapenade (see the recipes on p. 39). You can make them all up to three days before your party. If you’re pressed for time, you could skip making the toppings and head for a good Italian deli for some fresh mozzarella, thinly sliced cured meats, and even highquality canned tomatoes. Either way, add a nice selection of fresh herbs, grated cheeses, and extravirgin olive oil, and you’re all set.

Ingredients
How to grill a pizza

Get set up: Arrange the toppings, pizza doughs, a cuffing board, and other tools (see the checklist at left) next to the grill within easy reach.

Gas grill: Prepare a two-level fire with the back and middle burners on high and the front burner on low. if your gas grill only has two burners, set one on high and the other on low.

Charcoal grill: Prepare a fire with hofter and cooler areas by spreading the majority of the hot coals on one side of the grill and fewer on the other half.

Oil the dough: Brush the top of one dough round with olive oil and sprinkle with a pinch of salt.

Transfer the dough: Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.

Brown one side: Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, I to 3 minutes; check frequently to prevent burning.

Flip: Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, I to 3 minutes, move the pizza to the cooler part of the grill.

Cover: Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes.

Check: Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.

Directions
Do-ahead plan

Up to three days ahead
Make the Roasted Red Pepper Purde (P. 39).
Make the Roasted Vidalia Onions (p. 39).
Make the Olive Tapenade (p. 39).
Make the Roasted Garlic (P. 39).

Up to two days ahead
Buy cheeses, extra-virgin olive oil, and any additional deli pizza toppings.

That morning
Make the pizza dough (or make it several days in advance and freeze it).

Up to four hours ahead
Roll out the pizza doughs, layer them between sheets of parchment, cover, and refrigerate.
Prepare a green salad.
Grate or slice the cheeses and cut any vegetables for the pizzas.

Half an hour before grilling
Assemble the items on the checklist at right
Start the fire on the gas or charcoal grill.

Checklist
Pizza ingredients
Several make-ahead toppings or easy, no-cook toppings
Cheese
Pizza dough rounds
Extra-virgin olive oil for brushing
Kosher or sea salt and freshly ground black pepper
Chopped fresh herbs for sprinkling on at the end of cooking (optional)

Pizza grilling equipment
Trays or baking sheets for
organizing tools and ingredients
Small bowls for salt, black pepper, and fresh herbs
Tongs
Spatula
Large cutting board
Chef’s knife or pizza cutter
Pastry brush for oiling the pizzas

Cornmeal Pizzette with Gorgonzola, Escarole, and Bell Pepper

Servings: 2
Source: Gournet 2/87 p.156

Ingredients
For the dough

1(4)C unbleached all-purpose flour
1 1/4 tsp (2Tbs) fast-acting yeast
1(4) Tbs olive oil
1 1/2 tsp (2 Tbs) honey
1/2 (2) teaspoon salt
1/2 (2) C yellow cornmeal

1/4 lb escarole or spinach, washed, spun dry an chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinkling the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

Directions
Make the dough: In a food processor combine ½ cup of the flour and the yeast, with the motor running add ½ cup hot water (130° F.), and turn the motor off. Add the oil, salt, the cornmeal, and the remaining ½ cup flour, blend the dough until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the escarole mixture.

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.