I have to tell you about the most delicious thing that ever happened to a pizza: burrata. And caramelized onions. Just a hint of balsamic.
This is definitely a grown up pizza.
(As in, I’m not sharing a slice with Jake, because it’s soo good I want to eat it all by myself. Okay, I’ll share some with Sarah of Well Dined…she did do half the cooking….)
Sarah and I have been meaning to grill together for ages. Inevitably, we gather all of the ingredients and our courage to cook with charcoal, and then it pours rain.
But this week we were determined, rain or shine, to grill some veggies and some flatbreads! Naturally, on the big morning, the rain clouds rolled in. But for once, we decided not to be deterred.
And I am so glad we stuck to our guns! This flatbread “pizza” was simple and tasty. Bright, fresh summer veggies were so easy to throw on the grill, and we even made a quickie no-rise flatbread dough and threw that on the grill as well!
With a little bit of chopping and stirring, and a few quick minutes on the grill, we turned out an absolutely delicious lunch!
This pizza crust is made out of flour and time and magic.
Every time I make it, a phrase from 1 Corinthians comes to my mind: “A little yeast leavens the whole batch of dough” (1 Cor. 5:6). Whenever I hear that phrase ringing in my head, I feel tempted to tell you that this pizza crust is heavenly…but in fact, yeast represents sin in the Bible, so instead perhaps I should say this crust is so good, it’s almost sinful.
(Please don’t misunderstand me; I’m not making light of sin! Throughout the Old and New Testaments, yeast is used as a visual representation of how every sin, no matter how small we think it is, touches every part of our souls, just the way a small amount of yeast creates an airy and chewy bread. We need the grace of our loving God!)
Jim Lahey, creator of this amazing crust recipe, is no angel, because I seriously can’t stop making pizza now that I have this crust recipe in my arsenal.
If you have ever fretted about making pizza at home, ever resisted making your own crust or turned out with a flat, boring disc underneath your favorite pizza toppings, I implore you to try this recipe! It’s easier than easy and tastes phenomenal.
Trust me. You’ll thank me later.
Recently, I had quite a shock: apparently, my husband likes kale.
When did this happen, and how did I not know about it?
In other news…this pizza is delicious (and healthy, to boot)! Since there is no sauce, it is a breeze to put together. I love how the kale crisps up in the oven and adds a rich, savory note to the melty cheese and the sliced peppers and onions.
P.S., my (apparently kale-loving) husband said he preferring this pizza over the kale-free, saucy version I made to serve with it. Will wonders never cease?
I am so late in jumping on the cauliflower-pizza bandwagon, but boy am I glad I tried it!
Seriously…what could be better than a 2-year-old squealing with delight when you announce there is cauliflower for dinner? This crust is the quickest and easiest from-scratch pizza crust you will ever make. It will please your gluten-free and carb-conscious friends, plus cauliflower has a ton of benefits you can’t get from bread! Cauliflower is low in calories, high in fiber, high in vitamin C and B-complex vitamins, and it could even help fight some cancers. Crazy good.
While this crust does not really mimic the mouthfeel of bread, the flavor is mild and tasty, and the crust is chewy and structured enough for you to pick up the pizza and eat it just the way you would eat a wheat crust!
When I was a kid I was a complete bookworm. Also a pizza-holic.
(Imagine my delight when Pizza Hut started rewarding young readers with personal pan pizzas! I had no trouble with that task, none at all.)
But I digress.
I have a vivid memory of the first time I came across the concept of an anchovy: I was (naturally) reading a book in which some of the characters were ordering a pizza. Everyone was stating their preferences, and one person said they would eat anything except anchovies.
I asked my mom what that was, and when she told me anchovies were little fish that some people liked to eat on pizza, I blanched. Gross! Fish on pizza! Who would do that to themselves!? Don’t you people know that the only truly great pizza topping you could ever want is cheese with extra cheese?
P.S., I have no trouble admitting that I am still a bookwork and a pizza-holic. I still love me some cheese pizza. But…I guess I have expanded my palatte a little. You should, too!
The first time I ever heard of margherita pizza, it was in my high school Italian class.
I distinctly remember thinking that margherita pizza sounded just exactly like cheese pizza…and wondering why it deserved its own special name.
Well, if you have never had margherita pizza, let me just set the record straight. It’s not a cheese pizza. It’s a delightfully rustic pizza that honors the best Italian ingredients: tomatoes, mozzarella, basil, and olive oil. It’s homage to simplicity, and flavor, and freshness.
(And so easy to make!)
They just taste better when they are homemade. It’s not a judgment, just a fact.
I get a lot of raised eyebrows, sighs, smirks, and shrugs thrown my way when it comes out that I make my own pizza crust (and pie crust).
But here’s the thing. It’s really not hard! I don’t know what you’ve heard, but it takes about 10 minutes of actual effort to make bread—or pizza crust. Kneading isn’t a big deal, and you can often let your stand mixer do the work. Then you just ignore it for about 2 hours to rise (rising time, that’s what the 5-minute-artisan-bread folks don’t mention…) before tossing it in the oven.
If you make your own pizza crust, in addition to having something delicious to eat and feeling totally accomplished and proud of yourself, you have the added benefit of knowing exactly what you’re eating: no unpronounceable additives or preservatives! I think it’s fun to save a few pennies and do it yourself.
Let me convince you. This pizza crust is thick and bready, just perfect!
Abandon the store crust. You should definitely whip up your own pizza dough! This recipe makes enough for two pizzas, and you can even freeze it to bake later, if that’s your thing.
Dave says I need to stop calling things pizza that don’t have tomato sauce.
But he also said this pizza (er…flatbread?) was very tasty, despite the fact that it features a vegetable he isn’t such a big fan of. I may win him over to brussels sprouts yet!
And let me just say, lest you think you hate brussels sprouts, that it is truly worth it to give old nemeses a try every now and then. I just read an article about how everyone’s palates change with age, and often foods that were previously despised can become favorites if experienced in the right way.
What better way to enjoy delicious brussels sprouts than in the familiar and heartwarming vehicle of pizza? What’s not to like? Goat cheese, garlic, parmesan, fresh rosemary, capers (which I used to push to the side of my plate, but have recently realized I could happily eat by the spoonful…see!? it’s totally true).
I probably will make some classic, saucy pizza for my hubby some time soon. But for now, we will both be enjoying this…flatbread.
And lo and behold, I also got a poblano in my box this week (along with several ears of corn, a watermelon, potatoes, grapes, several beautiful tomatoes, and a cucumber). It was a perfect storm of amazing, because I have been waiting to share this pizza recipe with you all summer.
Oh my gosh, this pizza is so delicious. It’s a little spicy from the poblano and the smoked paprika. It has this amazing south-of-the-border flair from the cilantro and lime in the salad on top. But also a delicious sweetness from the corn, and a tang from the goat cheese…
I could make this again and again. And if you are your tastebuds are chummy, then so will you!