A little backyard pizza party. It takes some planning, especially with the dough. To have it on a Saturday, the dough should be prepared on a Wednesday and spend a few days in the refrigerator to develop a nice flavor. Most of the toppings take a few minutes to prepare and they can be done on weeknights.
To top our pizza, I used tried and true Italian family favorites and took an advice from Grilled Pizzas & Piadinas book by Craig Priebe and Dianne Jacob.
The tomato sauce is fantastic — it’s chunky, dry and does not make the dough soggy at all.
Herbed oil takes no time to make but it adds such a nice oregano-garlicky undertone to every slice.
Sautéed mushrooms on a pizza are definitely much better than raw. They don’t dry out and keep their chewy texture so well.
Roasted garlic is another interesting addition. Its consistency is creamy and garlic cloves can be easily spread under other elements adding another umami layer to a slice.
Strips of roasted red peppers lift any pizza visually and add sweetness.
Onion marmalade pairs very well with soppresssata.
Sautéed leeks are great with anchovies and Asiago.
And if there any leftovers, they can be used on salads and sandwiches throughout the week — they store well in the refrigerator.
PIZZA DOUGH
enough for 12 x 10” pies
(better if made at least 3 days in advance)
WHAT WENT IN
— 580 g Wiley (sourdough starter 50%)
— 1450 g flour, divided
— 800 g water
— 60 g kosher salt
THE PROCESS
1. In a stand mixer with a bread attachment, at a low speed, combine the started 1,050 g flour, and water until just mixed.
2. Cover, let rest for 20 minutes.
3. Knead on low speed for 5 minutes.
4. While mixing at low speed, over 3 minutes, add 400 g of flour and salt.
5. Knead on high speed for 2 minutes.
6. Cover, let rest for 20 minutes.
7. Form into balls 235-240 g each, put in lightly oiled containers with tight lids and refrigerate.
8. Take out of the refrigerator in the morning of the day planning to bake.
TOPPINGS
1. Tomato sauce: 5 garlic cloves, a handful of basil leaves, 4 x 15 oz cans diced tomatoes drained very well, 5.5 oz can tomato paste, 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp sugar. Pulse boil and garlic together with an immersion blender, mix in the rest of the ingredients.
2. Herbed oil: 1/2 cup best olive oil you can get, 1 garlic clove minced, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp dried basil mixed in a jar the night before.
3. Sautéed mushrooms: 1 lb white or baby bella mushrooms, washed and sliced, 3 Tbsp olive oil, 1 tsp salt, pinch of black pepper. Sauté mushrooms in hot olive oil on medium high heat. They will give out their water, that water will evaporate. When mushrooms start taking color, they are done.
4. Roasted garlic: place 12 garlic cloves in an oven proof small dish, cover with water — just enough to cover, add a teaspoon of olive oil and a good pinch of salt. Roast at 400°F for an hour. At a 30-min mark, start checking and turning the cloves.
5. Roasted red pepper: roast red pepper on all sides under the broiler 5 min per side, until charred, place into a plastic bag and seal until it cools off. Slide off burnt skin and slice into stripes.
6. Onion marmalade: 3 Tbsp olive oil, 2 large onions thinly sliced, 2 Tbsp sugar, 2 Tbsp balsamic vinegar, 1/2 tsp salt. Combine olive oil, onions, and sugar in a sauce pan and cook stirring frequently for about 30 minutes, until they turn light brown. Reduce heat to low and add vinegar and salt. Cook for another 2 min, until the vinegar is absorbed.
7. Sautéed leek: one large leek, white and light green parts sliced lengthwise, rinsed, then, sliced crosswise in 1/4” pieces, 1 Tbsp unsalted butter. Sautéed leek in butter for about 5 minutes, until it just softens.
8. Red onion, sliced either rinsed under cold water or kept in the refrigerator overnight.
9. Sausage meat, torn into 3/4” pieces and browned.
10. Artichoke hearts, halved or quartered and pre-grilled.
11. Olives, pitted and halved.
12. Pickled jalapeno, sliced.
13. Mozzarella, sliced
14. Asiago Fresco, grated.
15. Fontina, grated.
16. Pepperoni, sliced.
17. Prosciutto, sliced.
18. Mortadella, sliced.
19. Soppressata, sliced.
20. Anchovies.
21. Basil.
22. Arugula.
