The Culinary Connoisseur
Going Flat
17
May
May
Flatbread or pizzas with delicious topping combinations
are the “in thing” right now. From pulled beef pizzas to roasted sweet potatoes
and runny eggs, pizza toppings are the darling of creative chefs everywhere.
These loaded pizzas have become full-fledged meals all baked in one pan. They
can be done on flat sheet pans or deep 9”x13” pans to hold even more toppings.
The latest trend is baking the pizza in a cast iron skillet for an amazingly
crisp crust at home.
are the “in thing” right now. From pulled beef pizzas to roasted sweet potatoes
and runny eggs, pizza toppings are the darling of creative chefs everywhere.
These loaded pizzas have become full-fledged meals all baked in one pan. They
can be done on flat sheet pans or deep 9”x13” pans to hold even more toppings.
The latest trend is baking the pizza in a cast iron skillet for an amazingly
crisp crust at home.
These pizzas can be a great addition to your yom tov
menu. They are kid-friendly and you can change toppings to suit your family’s
tastes. Serve them as an appetizer or
side dish, or a component of your buffet.
We’ve got one fleishig and milchig recipe—both are delicious!
menu. They are kid-friendly and you can change toppings to suit your family’s
tastes. Serve them as an appetizer or
side dish, or a component of your buffet.
We’ve got one fleishig and milchig recipe—both are delicious!
For the pizza dough
2 teaspoons instant or active dry yeast
2 1/2 cups flour
1 1/2 tablespoons olive oil
1 cup hot tap water
2 teaspoons kosher salt
Topping:
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 sweet potato, cubed
1 spicy sausage, sliced thin
1 medium red onion, sliced thin
In a mixing bowl, combine yeast and flour. Add the oil, water and salt. Stir together
with a large spoon until a sticky dough forms. Knead the dough for about 8-10
minutes. Roll the dough into a ball and place in a bowl that is lightly coated
with a little olive oil, making sure the dough is evenly coated in the oil.
Place a damp cloth on top of the bowl and let sit in a warm place for half an
hour.
with a large spoon until a sticky dough forms. Knead the dough for about 8-10
minutes. Roll the dough into a ball and place in a bowl that is lightly coated
with a little olive oil, making sure the dough is evenly coated in the oil.
Place a damp cloth on top of the bowl and let sit in a warm place for half an
hour.
Preheat the oven to 550 degrees, divide dough in half.
Working with one half, roll and stretch the dough until
it’s about 10-12” in diameter. Place it in the skillet and continue to flatten
until it evenly fills the skillet, leave the outer edge of the dough thicker if
you’re a crust fan.
it’s about 10-12” in diameter. Place it in the skillet and continue to flatten
until it evenly fills the skillet, leave the outer edge of the dough thicker if
you’re a crust fan.
Spread olive oil over the dough. Drizzle with
mustard. Lay out sweet potato, sausage
and onions, leaving an inch around the outside.
mustard. Lay out sweet potato, sausage
and onions, leaving an inch around the outside.
Bake pizza for about 17-18 minutes, or until crust is
brown and sausage is sizzling. Remove from oven and let it cool for about 5
minutes, then serve.
brown and sausage is sizzling. Remove from oven and let it cool for about 5
minutes, then serve.
Serve this delicious bread alongside your appetizer or
salad
salad
2 teaspoons sugar
1½ teaspoons instant yeast
2 tablespoons extra-virgin olive oil, plus more for
brushing
brushing
2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
8 oz Gouda cheese grated
1 red bell pepper, thinly sliced
4 scallions,
thinly sliced, white and green parts separated
thinly sliced, white and green parts separated
8 oz baby arugula,
checked
checked
½ teaspoon kosher salt
Combine 1 cup very warm water (115-120 degrees F), the
sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1
tablespoon olive oil, the flour and salt; stir to form a sticky dough.
sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1
tablespoon olive oil, the flour and salt; stir to form a sticky dough.
Turn out onto a floured surface and knead until smooth,
about 10 minutes, dusting with flour.
about 10 minutes, dusting with flour.
Brush a large bowl
with olive oil; add the dough, loosely cover with plastic wrap and set aside
until doubled in size, about 1 hour, 30 minutes. Brush a rimmed baking sheet
with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set
aside until doubled, 30 minutes.
with olive oil; add the dough, loosely cover with plastic wrap and set aside
until doubled in size, about 1 hour, 30 minutes. Brush a rimmed baking sheet
with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set
aside until doubled, 30 minutes.
Preheat the oven to 475 degrees F.
Scatter ¾ of the cheese, bell pepper and scallion whites
over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the
arugula and scallion greens with the remaining 1/2 tablespoon olive oil and the
sea salt. Sprinkle over the flatbread. Sprinkle the remaining cheese and bake 2
to 3 more minutes or until cheese bubbles.
over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the
arugula and scallion greens with the remaining 1/2 tablespoon olive oil and the
sea salt. Sprinkle over the flatbread. Sprinkle the remaining cheese and bake 2
to 3 more minutes or until cheese bubbles.