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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 150 |
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This looks neat, yummie, and gourmet in that New York City sort of way. Or it may suck. I don't know, as I haven't made it yet. It comes from Jean-Georges Vongerichten, who must be some fort of famous chef or something. Anyhow, I found it in City magazine. Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1 tablespoon honey |
2 tablespoons olive oil |
3/4 cup cold water |
1 (1/4 ounce) packet fresh yeast |
1/4 cup warm water |
4 cups boston lettuce, washed, dried, cut into 1-inch -wide chiffonade |
4 cups wild arugula, washed and dried |
2 cups basil leaves |
1/4 cup fresh lemon juice |
1/4 cup olive oil |
kosher salt |
japanese shichimi-togarashi |
Directions:
1. For the pizza dough: Place flour in a food processor.
2. Combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. Mix well.
3. Dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
4. With the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. Process until the dough forms a ball on the blade. (If it is sticky, add sprinklings of flour.).
5. Transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
6. Divide the dough into four equal parts. Roll each piece into a smooth tight ball.
7. When needed, roll each ball into a circle 1/4 thick.
8. Brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
9. Cut into quarters and top with the salad.
10. For the salad: Put the lettuces and basil in a large bowl. Sprinkle with salt, drizzle with olive oil, and then lemon juice.
11. Toss gently but thoroughly, and mound neatly on top of each pizza crust. Sprinkle with the togarishi and serve while the crust is still warm.
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