Wednesday, April 6, 2011

Griddle Pizza

Jon and I enjoy pizza on occasion.

We very rarely eat fast food pizza.

When we eat pizza it's generally "good for you" pizza. Lots of veggies, sometimes fruit, light on the sauce, and homemade pizza dough.

I've made pizza on a pizza stone,on a sheet pan, on a perforated pizza pan, on a grill, and over a campfire. Tonight we tried a new technique- pizza on a counter top griddle.

Super easy. It doesn't heat up the house. And it makes a really crispy, sturdy crust. We really enjoyed it.

We've had this particular recipe before, but I've always made some adaptations. This is first time we've followed it step by step, ingredient for ingredient. The revisit was well worth the time and effort.

Here's to you and your culinary adventures, friends. Cheers!

Griddle Pizza
Serves 4
357 calories per pizza

1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 1/2 teaspoons olive oil, divided
1 2/3 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped

Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in quarters. Roll each portion into a medium sized circle on a floured surface.

Heat a griddle coated with cooking spray over medium heat. Place one dough portion on pan; cook 5-10 minutes until golden brown. Turn dough over; sprinkle with 1/8 cup mozzarella and 1 tablespoons Parmesan. Cook 5-10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses. (My griddle is large enough to make 2 pizzas at once.)

Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

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