This spring recipe is very thyme-ly
Pizza is the blank canvas of the culinary world. Once you master the art of pizza dough, it opens many doors for various toppings. This pizza is built with a pre-roasted chicken and boiled potatoes. Add a tasty sauce, bacon, loads of fresh herbs from market, and arugula, and you have a delicious meal.
My grandmother's pizza dough by Rosie Milito
1 packet self-rising yeast
1 1/2 cups warm water (110 degrees)
3 1/2 cups bread flour
2 tlbs olive oil
1 tlbs kosher salt
1 tlbs sugar
Add the yeast packet to 1/2 cup of water (110 degrees) and 1 tbls sugar and let it proof. Do not stir.
In a large bowl mix the flour and salt. Mix and create a well in the center. Once the yeast is frothy, add it to the flour. Add the additional cup of water and olive oil. Mix it until well combined. If it feels dry, add just enough water to moisten it. Turn it out onto a floured surface and kneed it for approximately 10 minutes until elastic and smooth. Place it in a bowl coated in olive oil. Place a damp towel over it and let it rise until double--about 90 minutes.
In the meantime, go to the farmer's market and shop for fresh herbs, bacon chicken, potatoes, Rosie's garlic scape pesto (available at Six Circles Farm), arugula and your favorite cheese. I used mozzarella.
Preheat your oven to 475 degrees while you prep your toppings.
Once the dough is ready, kneed it until smooth. This dough will make two pizzas. Divide it in half, roll out the dough and coat with Rosie's garlic scape pesto.
Place the pizza dough on an oiled sheet pan or parchment paper. Next, add your toppings, chopped bacon, boned roasted chicken, boiled potatoes, fresh thyme, arugala and mozzarella.
Bake at 475 degrees for approximately 15-18 minutes or until golden. Brush the top of the crust with olive oil when finished.
With asparagus, spinach, mushrooms and various herbs showing up at the market, feel free to experiment with your pizza toppings. Spring is a great time for pizza.