Weeknight Margeritesque Pizza

 

The first pizza I ever cooked from scratch was in the rarified oven of the original Spago in Hollywood, where I cooked during its last year of service. My next gig was learning alongside a Brooklyn native who was fanatical about thin crust pizza. And while I loved the pizzas I learned to make during that time, they require time and energy I often don't have on a weeknight after a long day at work (I long ago traded my whites for a day job as a lawyer...what was I thinking?!?). But some nights I simply must have pizza. This pizza dough can go from a mere glint in my eye to the oven in about an hour, the sauce requires no cooking, and the toppings come together during the very brief time the dough takes to rise. I call this a margaritesque pizza because, like the traditional Margherita, it boasts the colors of the italian flag, but I've added peppery watercress pesto and goat cheese for a springy punch. Asparagus and mushrooms seal the deal. This pizza dough gets even better if you can let it rest in the refrigerator for 4-12 hours, but I almost never have that much time, and I've never heard any complaints. - cottageindustrialist

What you will need

1 packet yeast

2 tablespoons honey

3/4 cup warm water

3/4 cup semolina flour

1 cup all-purpose flour

2 teaspoons salt

1 cup watercress, roughly chopped

1/4 cup basil

1/4 cup olive oil

1/4 cup pine nuts

1/4 cup pecorino romano

1 cup crushed tomatoes (preferrably from san marzano)

1 small shallot, chopped

2 ounces goat cheese

cracked black pepper

1/4 pound asparagus, chopped

1/2 cup mushrooms, sliced

4-6 ounces fresh mozzarella, sliced and drained

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