|Pickled Onions via the Ktchn and Mark Bittman's Pizza Dough|
You guys Make Month is coming to a close, and in summation, I feel like I knocked a handful of things off of my massive to-do list, while simultaneously falling in love with the food processor and the smell of lavender oil. Seriously, buying lavender oil for soap making exploits has turned into me sprinkling lavender oil on my pillows at bedtime and sleeping like a true baby. This stuff is better than melatonin.
Yesterday was just a normal day at the office. In my spare time, I've undertaken a super secret time-consuming project that I have a feeling will be very rewarding once it's done, but man, it's a lot of work. Between work work and super secret work, I managed to cram in a workout, and make two pizzas from scratch with Andrew. Bonus, I made pickled onions last night to put on top of one of my pizzas. Win/win.
Mark Bittman's Pizza Dough via MarkBittman.com
Makes: Enough for 1 large or 2 or more small pies
Time: 1 hour or more
3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil
Herbs like basil or oregano if you desire
- Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
- Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
- Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
- When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
- Top with your favorite toppings, bake at a high temperature (400 degrees) for 12-14 minutes, until crisp and golden.
Quick Pickled Onions via The Ktchn
- 1 firm red onion, about 5 ounces
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar, white wine vinegar or apple cider vinegar
- 1 small clove of garlic, halved
- 5 black peppercorns
- 5 allspice berries
- 3 small springs of thyme
- 1 small dried chili
- Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4" moons. Peel and cut the garlic clove in half.
- Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.
- Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
- Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
- Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.
My Spring Pizza recipe
- Harissa sauce
- Thinly sliced tomatoes
- Thinly sliced radishes
- Radish greens, chopped from radish, cleaned
- Cooking oil
- Pinch of nutmeg
- Chopped green peppers
- Shredded prosciutto
- Gorgonzola cheese
- Pickled onions
- Minced garlic
- Salt and pepper to taste
- Place rolled out pizza dough onto a cookie sheet.
- Heat cooking oil (I used bacon fat) and saute radish greens until they begin to wilt. Add in minced garlic and a pinch of nutmeg. Remove from heat, set aside.
- Spread a generous amount of Harissa sauce onto pizza dough. Top evenly with veggies, sauteed radish greens, prosciutto, and cheese.
- Bake at 400 degrees for 15 minutes, enjoy!