There’s no better way to greet those you love after a three day hiatus than with a kitchen covered in flour.
Here’s the thing. After eating 300 pounds of Godiva pumpkin pie truffles in California and complaining about how there was nary a veggie in sight for all seventy-two hours that I was on the west coast (okay…fine. There was nary a veggie that I chose to eat. Semantics!) I needed something seriously homemade in my stomach.
And so I came home and made pizza.
(Because it’s so figure friendly.)
You have your doubts, I know. But hear me out.
(a) Your roommates will learn to love the flour that has somehow stuck itself on your ceiling.
(b) Maybe love is too strong a word. They’ll learn to live with it.
(c) Gorgonzola dolce is everything you ever wanted from a bleu cheese. Because it tastes like brie.
(d) Carb-on-carb pizza is a known cure for jet lag. And Daylight Savings depression. And it goes really well with a side of McDreamy. (Swoon.)
And really, it’s not that un-figure friendly.
One-sixth of a pie paired with a deliciously autumnal spinach radicchio apple balsamic salad. We can totally do that while wearing our skinny jeans. I just know it.
This week all of us ladies cooking through Gourmet’s list of Women Game Changers in food are whipping up recipes from Nancy Silverton, the founder of La Brea bakery and author of about a gazillion cookbooks. This recipe was inspired by one that is in her newest cookbook, Mozza. I don’t have the cookbook but I saw the recipe title in the index and decided to make it based on the list of ingredients. All in all, I really enjoyed it – the earthy potatoes and rosemary pair really well with the brie-like gorgonzola dolce and mildly bitter radicchio. For more Nancy Silverton recipes, check out these blogs:
Val – More Than Burnt Toast
Taryn – Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda – Mangoes and Chutney
Jeanette – Healthy Living
April – Abby Sweets
Katie - Making Michael Pollan Proud
Mary – One Perfect Bite
Kathleen - Bake Away with Me
Viola - The Life is Good Kitchen
Sue – The View from Great Island
Barbara – Movable Feasts
Kathleen – Gonna Want Seconds
Amy – Beloved Green
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha – Lines from Linderhof
Nancy – Picadillo
Mireya – My Healthy Eating Habits
Veronica – My Catholic Kitchen
Gorgonzola Dolce, Fingerling Potatoes, Radicchio and Rosemary Pizza
Serves 4-6, crust adapted from Mark Bittman, pizza toppings inspired by Nancy Silverton
- 3 cups bread flour
- 1 tbsp instant yeast (1 package)
- 1 cup lukewarm water, separated
- pinch of sugar
- 2 tbsp olive oil
- 2 tsp sea salt
- For the crust:
For the pizza:
- 12 oz fingerling potatoes, sliced thinly
- 1/2-1 cup radicchio, sliced thinly
- 2 oz gorgonzola dolce, crumbled
- 1 large sprig rosemary
- salt and black pepper, to taste
- In a small bowl, mix the yeast with 1/4 cup of the lukewarm water and a pinch of sugar. This should start to foam within about five minutes. If it doesn’t, then your yeast has probably gone bad. Try again with some new yeast.
- In the bowl of your stand mixer, combine the flour, olive oil, salt, and remaining water. Add the yeast mixture. Stir on speed 2 with a bread hook until combined. Stir for 2 minutes on speed 2 to knead. Place in a greased bowl, cover with a damp towel, and allow to rise for 2 hours.
- After two hours, cover it in flour and form it into a ball. Allow to rest for 20 minutes. Roll out onto a pizza peel if using a baking stone or a greased pizza pan.
- For the crust:
For the pizza:
- Preheat oven to 500.
- Cover dough with potatoes, trying to place them in a single layer as much as possible. Top with radicchio and gorgonzola crumbles. Sprinkle with salt and black pepper.
- Bake for 10-15 minutes or until the bottom of the pizza is light brown. Let rest for five minutes before cutting. Serve with a salad. I made a salad of spinach, leftover radicchio, apple chunks, and pistachio nuts in a balsamic dressing.
This has been yeastspotted!