Home Cooking · Italian

On a Jetplane

Caprese Spinach Pizza


Onion, Olive, and Pineapple Pizza

My bags are packed, I’m ready to go…but my flight doesn’t leave until tomorrow. Starting tomorrow I will be out of Northern Virginia and away from this searing heat! I can’t wait to be somewhere that doesn’t have the beltway or 66 or the toll road. Instead of commuting down highways I will be commuting around or over the lake. I can’t wait!

In other news I am trying to be more organized and have started doing menus at the start of the week, along with my shopping list.  I’m hoping this will prevent 6PM runs to Wegmans but I’m not entirely hopeful about that. We shall also see if this will also last through the summer, or if this will be another good idea that gets forgotten/neglected/ignored when Fall comes around.

So tonight’s recipes are good for cleaning out the fridge, mostly because there is no way to go wrong when it comes to pizza!

For Crust (from Joy of Cooking w/changes)
1 1⁄3 cups warm water
2 1⁄4 teaspoons active dry yeast
3 1⁄2 to 3 3⁄4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon garlic powder

1. Combine the water and yeast in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes.
2. Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with a dough hook on low to medium speed until the dough is smooth and elastic. 
3. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let rise in a warm place until doubled in bulk, 1 to 1 1⁄2 hours. 
4. Preheat the oven to 475°F.  Place a baking stone in the oven and preheat it for 45 minutes.
5. Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.
6. One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or baker’s peels dusted with cornmeal. Lift the edges and pinch to form a lip.
7. Use your fingertips to push dents in the surface of the dough, to prevent bubbling, and let rest for about 10 minutes. The pizza is now ready to be topped and baked.

For the Pizzas:
Pizza 1: Spinach Caprese
1 cup fresh spinach
1 tomato, quartered
6 basil leaves
3 oz buffalo mozzarella, sliced

1. Place all the ingredients on the pizza, making sure that each slice gets one basil leaf and one tomato quarter.  Bake on preheated pizza stone for 15-20minutes, or until crust is a golden brown.

Pizza 2: OOP
1/2 onion, diced
1/2 cup black olives, sliced and pitted
1/2 cup pineapples, chunks
1 tomato, mashed
1 cup mozzarella cheese, shredded

1. Pour the mashed tomato mixture on the pizza, keeping 1/2 in from the crust in order to prevent a fun mess while baking.  Add toppings as desired.  Bake on preheated pizza stone for 15-20minutes, or until crust is golden brown.

I’m not sure what it is about pineapples and onion and olives but something about that taste combination just lets me know that all is right with the world.  The first time I had this was totally by accident, a pizza that was suppose to be all pineapple, half onion, half olive wound up being all pineapple, ALL onion, and ALL olive.  That mistake wound up being one of the best things to happen to me food wise in college since that was my first experience with olives.  

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