It is a universally accepted truth that (most) pizza is pretty delicious, any way you slice it. I love NY style, Sicilian style, Chicago deep dish, $1.50 Totinos frozen pizza, as well as super fancy pizzas with bespoke toppings and yeast captured on the wind by monks. This pizza crust is super versatile - you can roll it thinly and it will crackle, you can leave it a bit thicker and it will puff like crazy. You can forget to make it ahead of time, adjust the yeast, and it will perform perfectly a few hours later (this was mine today…I meant to throw it together around 11 this morning, but remembered at 2pm while I was trying to take my beloved Sunday nap).
Another universal truth is that when we make pizza, everyone will want it differently. I was feeling a calzone, my daughter loves pepperoni…but with pesto, and my husband was craving the fig prosciutto pizza that I made a few weeks ago. I forgot spinach and arugula at the store so things were a bit different than intended - my calzone had shallots, brussels sprouts (instead of spinach), goat cheese, mozzarella, and truffle carpaccio (yes, I'm bougie like that).
Ingredients:
4.5 c. flour
1 ¾ c. water
1 ¾ tsp salt
Yeast according to your time scale:
⅛ tsp if you make it the night before
¼ tsp if you make it early in the morning (same day)
½ tsp if you make it midday (I used a heaping ½ tsp at 2pm and baked it at 5pm)
Calzone Toppings (per calzone):
1 shallot
4 brussels sprouts, shredded
2oz goat cheese
2 handfuls shredded Mozzarella
½ tsp truffle carpaccio
Parmesan to taste
Fig Prosciutto Pizza:
Fig jam/spread
Shredded Mozzarella
Parmesan
Prosciutto
Arugula
Balsamic glaze
Make the crust by mixing together the crust ingredients at least 3 hours before you plan to bake. No need to knead - just mix until shaggy, but not floury. In California, I have to add a bit more water to incorporate the floury bits, but don’t go crazy! Cover with plastic wrap and a towel. Let it rest somewhere warm - or, at least warm-ish for several hours and up to overnight.
Preheat the oven as hot as it will go - mine was at 550F. [Do not leave dough in there if that was your warmish place!]
After the crust is puffy, bubbly, and yeasty, turn out onto a floured countertop. Section out if you are working as a short order cook and everyone wants something different. Drizzle and spread olive oil on a baking sheet and sprinkle with cornmeal to prepare for the pizza. Flour the crust well, flipping it back and forth to coat. Pat into your desired shape and thickness.
I sautéed the brussels with the shallots and seasoned. I forked the goat cheese to crumble it. I chopped the truffle slices. For the fig pizza, I microwaved the jam for 15 seconds to loosen it up to spread.
Now, the fun part! I spread the fig jam on the pizza, topped with mozzarella, Parmesan, and some black pepper. I spread Costco pesto, mozzarella, and pepperoni on a little dough round. And I threw the calzone toppings on one side of a large rectangle, folded the other side on top, and twisted the edges together to seal it. I sprinkled the top of the calzone with sea salt.
This crust bakes best on the bottom rack of your oven, but if you have two pans, like I did, you can rotate them halfway through.
When the fig pizza comes out, top with slices of prosciutto while it's piping hot - the lardo will melt into the pizza. Top with baby arugula, drizzle with balsamic glaze and enjoy [Not pictured...arugula topping].
The calzone I like to drizzle with honey - it pairs well with the truffles and goat cheese.
Try it and let me know what you think! Who can resist this?? Plus, the leftovers are delicious!
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