Thursday, September 3, 2009
This is a tasty pizza that you won't find in any restaurant. Feel free to modify as suits you and your garden. You could substitute arugula for the dandelion greens, and any type of eggplant would work (although I think an asian-style eggplant works best here). If you don't have feta, fresh mozzarella would be a good second choice. Just add some salt since mozzarella doesn't have feta's natural saltiness.
Use any pizza dough you like, although I have to encourage you to actually make fresh dough. It takes very little effort to make your own dough, the ingredients are inexpensive, and the taste is far superior to anything you'll purchase. If you've gone to the effort to have fresh, quality vegetables, why ruin it with mediocre crust? I especially love our dough recipe because it stores in the refrigerator for up to a week, so you can make it over the weekend and use it during the week when you need a quick dinner. Each recipe makes enough for 2 pizzas.
1 1/2 Cup All-Purpose Flour
1 1/2 Cup Bread Flour
2 1/4 tsp Sea Salt
3/4 tsp yeast
1 1/2 C cold water
3 T olive oil
1. Combine all dry ingredients in bowl of your mixer.
2. Add water and olive oil. Using the flat beater, not the dough hook, mix on very low speed about 30 seconds.
3. Increase speed to medium high and mix 4 to 6 minutes, until dough forms a big ball on the flat hook.
4. Oil two bowls well. Divide dough into two equal balls, and place one into each oiled bowl. Roll the dough to coat well with the oil. Cover and leave somewhere warm for about 3 hours, until dough has doubled in size.
5. Punch down dough, then place each into a gallon-sized ziplock baggie if you're not using immediately. Refrigerate.
1. Thinly slice eggplant. Saute in olive oil until golden, then flip over and brown other side. Remove from pan and place on paper towels to soak up the oil and dry.
2. Roll out crust and sprinkle with olive oil.
3. Add feta, then eggplant and dandelion greens.
4. Bake at 425 degrees until crust starts to brown. ***
*** We roll out the pizza dough on parchment paper because the dough can be quite sticky, especially if it's been in the fridge for several days. Transfer the parchment paper to your pizza stone using a peel. You can buy a stone and peel for about $40, and if you plan to make pizza often (as we do), it's worth the investment.