All Photos © Christine Elise McCarthy 2014
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So – yeah! THAT is happening! In June! In Pasadena!
And, yeah, I feel lame posting another pizza but that is exactly what I am going to do.
But first – look what showed up at my door today!
I used to use this service & get weekly delivery of produce but I could never seem to get through it before it went bad – so I canceled the deliveries. This box wasn’t meant for me. It had a completely different address on it – wrong house number & the wrong street. So – I called & told them & asked if they wanted to come get the box. I was informed that, due to food safety laws, the vegetables could not now be delivered to the proper person. So – I got to keep it! Yay! Maybe I will make something other than pizza, now.
So – again – here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle. SO EASY! Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.
MAKES FOUR 12-OZ. BALLS
2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)
1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).
Cauliflower & Southern Greens Pesto Pizza with Burrata
Burrata or other mozzarella
1/2 head cauliflower – cut into tiny florets
1- 3 tsp crushed red pepper – depending on your tolerance for heat
6 cloves garlic – chopped
8 oz southern greens (I used a collard, turnip, mustard greens & spinach blend)
1/4 cup pecans
1 tsp apple cider vinegar
2 sun-dried tomatoes (optional)
1/4 cup fresh basil
Heat the oven to 450-500 degrees.
Make the pesto by boiling water & blanching the chopped greens for about 3 minutes. Drain & set aside.
Toast the pecans in a dry pan for a few minutes or until they begin to toast a bit. Be careful not to burn them.
In a food processor, blend the pecans & FOUR of the cloves of garlic & the sun-dried tomatoes. Once they are chopped well, add the greens, Parmesan, apple cider vinegar, basil & a tsp of crushed red pepper (optional). Pulse until well blended & then, while the machine is running, drizzle in about 4 TBS olive oil. Taste & adjust S&P. Set aside.
In a saute pan with a lid, heat 2-3 TBS olive oil over medium heat. Add your crushed red pepper (I used a lot) and the cauliflower florets. Stir to combine & cook about 5 minutes. Add 3 TBS water & raise the heat to high. Cover the pan & steam the cauliflower for 3 minutes or until it is tender. Lower the heat to medium again & add the remaining to cloves of garlic. Stir for about a minute, adding olive oil if it needs it & add S&P & set aside.
Now – simply assemble the pizza. I love parchment paper but a greased pan is just as good. Roll out the dough & put it on the cooking pan. Pierce it all over with the tip of a knife or a fork. This keeps the dough from bubbling up & displacing the toppings.
Smear some pesto on there, add some cauliflower & top with the cheese. Cook that sucker up for about 10-15 minutes or until it looks ready to you. Devour!