Tuesday, November 19, 2013

Pizza Time

Since we moved to New Jersey, we've been enjoying a significant upgrade in pizza quality. Sorry Midwest, but you've got nothing on the thing-crusted masterpieces being slung about in this area. Not to mention the ability to buy a slice here instead of a whole pie!

 Now, I say all of this with a caveat.  My wife no longer likes to order pizza out.  We started making pizza earlier this year, and honestly, it’s a much better option.  It’s cheap (you can make 2 cheese pizzas for about $5), lends itself to endless customization, and takes very little time and cleanup.  Win win!  This is a recipe of our current favorite, a white pizza that has consumed all of the arugula we receive in our CSA box.

White Pizza w/ Goat Cheese and Arugula

makes 2 pizzas

1 pound raw pizza dough (look near the cheese section or the freezer section)

5 ounces goat cheese crumbles
3 onions, sliced thin
1 tablespoon olive oil
8 oz arugula
1-2 tablespoons balsamic vinegar
4 tablespoons olive oil or an herbed oil (I like Wegmans basting oil)

 Preheat oven to 500°F.  Move oven rack to lowest position, and place pizza stone on rack.  Allow oven and stone to heat for at least 45 minutes. If you do not have a pizza stone, you can use an inverted sheet tray, though it will not take as long to heat up.

 In a large skillet, heat 1 tablespoon olive oil over medium heat and add onions along with some salt. Cook, stirring often, until onions begin to brown and soften, about 10 minutes.  Lower heat and continue cooking onions until very brown, 10 more minutes.  If the onions start to burn, add ¼ cup water or white wine to aid in caramelization.  Remove from heat when done.

 Roll half of pizza dough on a floured surface.  Roll thin, and if it springs back, allow it to rest a few minutes before continuing to roll.  Place dough on a piece of parchment paper (helps it to not stick) and roll to desired shape and thickness.  Brush with with two tablespoons of the herbed oil.  Top with ½ of the onions and half of the goat cheese. Bake in oven, checking after 6 minutes for doneness.  Puncture any bubbles to ensure a flatter crust.  Cook until you achieve desired crispiness.  Remove and transfer to either another oven set to low, a warming drawer, or cover with foil (or eat it while you cook the other pizza).

 Toss arugula with balsamic vinegar.  Top pizzas evenly and slice. Enjoy!