Making
pizzas at home is a special thing between DFJ and me. The first few times we
started hanging out, he would make pizzas on Friday nights and we would devour
an entire thing or even two with wine. It’s one of the best ways to say goodbye
to a grueling week and start celebrating the weekend.
So,
Mark Bittman recommends not overloading your pizza with too many toppings
because it can affect the doneness of your dough. There are too many things
that I want on my pizza and I want them all! The solution to my problem was
simple: combine all the other things that can be put together and turn it into
pesto. Hello Swiss chard, tomatoes, garlic, and smoked gouda! The first flavor
that you taste in this pesto is the gouda, then you get the slight bitterness
of the Swiss chard, and a peppery kick at the end. This pesto can serve as a
dip for crackers, bread, crudités, chips, what have you. The No-Work Mostly Whole Wheat Pizza Dough with just this
pesto and some fresh basil as a topping will be enough to make me one happy
camper.
1
tbsp olive oil
3-6
cloves garlic, pressed 12 grape tomatoes, cut in half
3 Swiss chard leaves, roughly chopped
¼ tsp salt
pepper, freshly ground
¼ cup smoked gouda, shredded and firmly pressed in cup
Heat
oil in a nonstick pan over medium heat. Add the garlic and sauté until golden
and fragrant. Toss in the tomatoes and cook until their juices start coming
out, about 2 minutes. Toss the Swiss chard and cook until it wilts, about 2
minutes. Add salt, pepper, and the gouda and stir together for another 2 minutes.
Turn off the heat and move everything in a bowl to cool down. Puree in a
blender or food processor and set aside to use as a pizza sauce.
Let’s talk about the pizza dough…
Having
made this dough once before, I was iffy about making it again because it didn’t
turn out very well the first time. Oh, it was totally worth my while giving it
another try! The reason why this dough failed to impress the first time was
because I added too much water. Make sure to add water 1 teaspoon at a time
until the right consistency is achieved. I actually added a little too much
water again but countered this by adding flour 1 tablespoon at a time. Also,
this is supposed to be a no-knead dough, but baking bread has trained me to have
to touch and feel the dough, so I did it anyway and it didn’t hurt. *Wink.*
When I was ready to bake, I cut the dough in half and formed one half into a
ball. Then I poured about 1 teaspoon of olive oil on the palm of my hand and
spread it on the pizza stone and the outside of the dough ball. I placed the
dough in the middle of the pizza stone and gently spread the dough. Since I
used a pizza stone, it took 14 minutes for the pizza to be done in an oven
preheated to 500 degrees F.
This
dough is soft, chewy, thin but not floppy, and has a lovely sour tang, the
result of having it sit for 10 hours… so if you like a sourdoughish pizza dough, give this one a try! Visit Niki’s blog
for the full recipe of this yummy dough and visit the Food Matters Project website to see the pizza creations that the other members did.
These
are the toppings that went on my pizza:
a generous
layer of Swiss chard pesto (recipe above)
mozzarella cheese pieces, tornportobello mushroom slices
red bell peppers
shallots
chorizo (on the other half, for DFJ)
fresh basil leaves (torn and scattered all over after the pizza was baked)
Hers... |
His... |
Reveling in life’s simple delights… homemade
pizza. Thank you, Mark Bittman!
Next time I'm going to a) read the recipe, ha, and let it rise for the correct amount of time, and b) use your trick and knead it a little!
ReplyDeleteFresh basil is the best!
ReplyDeleteIt looks delicious!
ReplyDeleteps. I share your motto:)
Life and travelling
Cooking
Homemade pizza really is the best and can be seriously healthy! I'm always guilty of overloading my pizza with toppings. But your pesto sounds like the perfect solution!
ReplyDeleteFunny, we both had a his + hers pizza!
ReplyDeleteOh yum. don't know what I would do without pesto. But homemade pesto? That sounds simply wonderful :)
ReplyDeleteYum! Pesto so totally belongs on pizza :-) I actually made a spinach pesto for my pizza too.
ReplyDeleteThis looks like it was loaded with flavour!! Yum!
ReplyDeleteThat swiss chard pesto sounds incredibly delicious :D
ReplyDeleteThis pizza is making my mouth water. Looks awesome!
ReplyDeleteOh Margarita! It looks beautiful!
ReplyDeleteI always overload my pizza! I don't want to do it but eventually I end up like this! Yours looks very balanced and the pesto is a great idea! I am a sucker for pizza!
ReplyDeletelooks yummy
ReplyDeleteI definitley added too much water! Your pizza has such a nice shape and it looks much more manageable than mine. Definitley trying again this weekend ;)
ReplyDeleteThe swiss chard pesto sounds delicious, and would be great on other things! Your pizza came out great and round--ours was not as pretty!
ReplyDeleteOh my gosh I never thought about adding gouda to pesto, but it sounds amazing. I looove gouda. I can't wait to make this pizza again using my pizza stone!
ReplyDeleteYour dough is absolutely gorgeous! I used pesto too, but never thought of trying it with chard! Great idea!
ReplyDeleteI love the idea of mixing some of the toppings into a pesto, I'll have to give this a try sometime.
ReplyDeleteWhat a gorgeous looking pizza... I love the idea of the pesto and swiss chard together... must be a wonderful combo :)
ReplyDelete