All posts filed under: Pizza dough

Fig and Prosciutto Flatbread with Caramelized Onions and Balsamic Reduction

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Remember the pizza dough recipe from last month? Well, since that recipe makes about three to four pizzas,  I froze the extra dough for later use and made a fortuitous discovery!  After thawing the dough and allowing it to come to room temperature, I was able to roll it out into a very thin crust that after baking, came out crispy and light–more like a flatbread than the chewier crust of the initial fresh batch of dough.  This is a great thing, as I love crisp flatbread, and I had just the right toppings for it.  You see, I had ventured to Whole Foods market last weekend to buy the fresh mushrooms for the Sizzling Mushrooms With Sage and Thyme and the first thing I saw was a display of black mission figs on sale for $2.99 per pint!  I was so excited to finally see figs in season that I immediately bought a pint without a second thought.   Now, I think figs are some of the most inspiring fruits–beautiful and exotic, they are subtly sweet, juicy, and …

Pizza Margherita and Homemade Pizza Dough

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Sometimes it’s the simplest things that taste the best! This weekend I set out to make the simplest of pizzas using fresh ingredients and made almost completely from scratch.  I say “almost” because I didn’t make the mozzarella…this time. I started by making the pizza sauce from fresh tomatoes, garlic and onions, slowly roasted on the grill and then made into a sauce that was reduced on the stove top until it was thick and rich.  Then I made the dough by hand, with soft, fluffy “00” pizza flour–you can find this at your local Italian import store or online.  We order our 00 flour from Giusto’s Vita-Grain, but all-purpose flour will also work. To top it off, a simple combination of fresh sliced tomatoes, fresh mozzarella cheese, grated parmesan and fresh basil.  Delicious and oh, so simple! I’ll start first with the dough.  Pizza dough from scratch tastes better and is easier to work with than any store-bought pizza dough!   This recipe is adapted from the recipe right on the back of the Giusto’s bag. …