Experimental Pizza Time

Tonight, after work, I spent some time in the yard trimming back the lavender and rosemary. All in preparation for warmer days. It smelled heavenly!! The Rosemary in particular was OUT OF CONTROL and it's fragrant branches called out to be used in something new and wonderful... so with the Cheese Board (in Berkley CA) as my inspiration I tried a homemade potato and rosemary pizza. I also made a couple less experimental versions and served it all with a side of roasted beet, avocado and goat cheese salad. Wonderful. Just Wonderful. I would have to say though, that the potato pizza did seem ill suited for dinner....but I think it would make a really, really good addition to eggs for breakfast!

Pizza dough instructions:
Start with a cup of warm water. Add 1 teaspoon of sugar and stir to dissolve. Add 2 teaspoons of yeast and stir briefly. If the yeast begins to puff up a bit (that means it is good) proceed by adding 2 teaspoons of salt and 2 Tablespoons of olive oil. Stir in 1 cup of flour to make a paste and beat vigorously. Now you can add flour either my hand or by dough hook (for a mixer) until you have a semi-firm dough - about 1 1/2 to 2 more cups. (It should hold together, not be too sticky to the touch and be supple enough to knead). Don't worry too much, it will be good not matter what and practice makes perfect! Knead by hand or by mixer until it is smooth and no longer has lumps. Set aside (covered) in a warm spot until it has risen to double in bulk. Now cut of sections and shape into small, imperfect pizza shapes. Brush with olive oil and top with whatever pleases you. Bake at 425 degrees until golden brown. NOTE: for crisper crust remove the pizzas from the stone or pan you baked them on when they are almost fully cooked and allow them to bake on the bare oven rack for 4 - 5 minutes.

Potato Topping:
Very thinly slice potatoes ( I only used one - it was a small pizza). Pour a drizzle of olive oil in a frying pan and add to it a bit of fresh garlic, thinly sliced onion, and fresh rosemary. Saute on low heat for a minute or so them add the potato. Try to lay the slices out evenly in the pan for even cooking. Cook until the potato is fried brown at the edges and cooked through. Sprinkle heartily with salt and fresh ground pepper. Cool a bit. Top the unbaked pizza dough with the potato mixture. Cover sparsely with fresh mozzarella. Sprinkle with parmesan and more rosemary. Bake until the cheese is bubbly and golden.

Pizza Dough

At home, from scratch and easier than you may think!

approx. 1 c. Warm water
2 t. yeast
2 t. sugar
1/4 c. olive oil
1 T. salt (I use Real Salt)
approx 1 1/2 - 2 c. Unbleached Flour or Whole Wheat Pastry flour

First proof your yeast by adding it too the warm water with a pinch of the sugar (this will just help it proof a little faster) watch it for a bit and if the yeast begins to bubble up and expand it is good to go.

In a kitchen aid mixer (or a big bowl) add the water and yeast to the remaining sugar, olive oil and salt. Mix in one cup of the flour and mix very well for a minute or so. This will help to develop the gluten (something you would not want to do with a lighter crumb bread like pancakes or cookies). At this point either put on the bread kneading attachment (if using a mixer) or dump your mixture to a floured surface for kneading. Gradually knead in as much flour as needed to form a dough soft, subtle dough.
For mixer - one that clings to the kneading hook and forms a ball, but if you turn the mixer off will slowly slump and loose it's shape.
If kneading by hand - a dough that you can bring together into a ball, but if you let it rest will slowly slump and loose it's shape.
Either way the dough should be kneaded until it is consistent in texture and elastic.
Now take your ball of dough and put it into a greased bowl. Cover and let rise someplace warm until double in bulk. Raising times will vary depending on the temperature of the room you set the dough in - in the summer my dough raises so quickly on our back porch!
When you are ready to make your crust dump the dough onto a lightly floured surface and roll out to your desired shape. Pizza should be baked at around 400 degrees and baking times vary from 15 - 20 minutes depending on the toppings you choose. Get creative!
helpful hints:
if you will be using a pizza stone be sure to let it preheat with the oven.
for a crisper crust remove your pizza from your baking sheet just before it is finished and let it cook it's last few minutes directly on the oven rack.