We Made a Pizza
At the end of the day, if I can emphatically state that we did just *one* thing…it feels like a success.
We made a pizza.
And it was good.
Thanks for all your feedback on my last post. Like I said, I’m not going anywhere. Blogging is definitely something that waxes and wanes for me, and in some ways, I think that’s why I like it so much. And as I was sitting around last night after Lila went to bed, I was struck with a new blog project idea that I think will breathe some new life into this little corner of the interweb. Official post coming tomorrow. 🙂
Anyway—the pizza. Right. We made a pizza. And it was good. And this is what we did…
Zucchini and Parmesan Pizza
Dough (makes enough for two batches of pizza dough; we used one last night and I froze one for a later meal):
3-4 cups flour
1.5 cups water
1 tbsp. yeast
2 tbsp. olive oil
1 tbsp. honey
1 tsp. salt
In a mixing bowl (I used our standing mixer), combine yeast with 1/2 cup warm water. Allow to sit for ten minutes, until foamy. Add remaining water, salt, olive oil, and honey. Add flour in small batches, mixing between each one. I ended up using about 4 cups total, but you might need more or less—just eye it, and stop when the dough is still slightly tacky to the touch.
Transfer dough to another mixing bowl that has been rubbed with olive oil. Cover with a towel and allow to rise for 45-60 minutes.
Remove dough from bowl and divide into two balls. If freezing one batch, go ahead and freeze it. With the remaining batch, transfer to a well-floured surface and begin to knead/shape. You might need to add a bit more flour, depending on how sticky the dough is. Once the dough is smooth, roll out with a wooden roller or your hands until desired crust shape and degree of thickness is formed. The dough will be pretty elastic and might take a while to roll out.
We made ours pretty rustic and thin, but it’s up to you! And of course, it also goes without saying that you could simply use pre-made dough.
Once our dough was ready, we baked it off at 450 degrees for about 10 minutes until it looked like this:
Now for the topping…
We topped ours with this Butternut Squash sauce from Dave’s Gourmet, which I love. Obviously though, you could of course use regular tomato sauce.
Then, I grated one large (very large) zucchini, squeezed out the excess water with a dish towel (don’t skip this step—zucchini have a TON of water in them!) and tossed it with 1/2 cup grated parmesan.
And finally, I sprinkled the top with some capers. You really can’t have enough salt and brine on a pizza, right? They went excellently with the saltiness of the parmesan.
Before going into the oven:
SO good! Again, the saltiness of the capers and the parmesan worked really well with the slightly sweet butternut squash sauce. Good stuff, friends.
Hope you have a great Sunday!