Yesterday I posted a really easy recipe for No Knead Pizza Dough. I'm sure you all leapt into the kitchen last night to make it. I know how driven you are. So, now that you've got this dough, what do you do with it?
Well, anything, really. The first day I made it we had just gone to the farmer's market. We had tons of great produce and didn't really know what to do with it. So, we created something I call, "Everything but the Kitchen Sink" pizza. I mean, really. It had everything.
I started by spreading out my dough on a floured baking sheet.
The dough is nice and soft, but takes some work to spread out. Stick with it.
Then, for the piece de resistance--everything but the kitchen sink. This pizza is layered with olive oil, thinly sliced tomatoes, thinly sliced yukon gold potatoes, sauteed leeks, onions, salt, and parmesan cheese. A savory delight. Jaime really liked it. He is a big fan of mountainous toppings.
So, that's a more "over the top idea". But maybe that's not what you're looking for. I have something super simple and delicious, inspired by one of my favorite restaurants in Lincoln, Nebraska, Bread and Cup. On certain nights, they have amazing flatbread as an appetizer. I mean, it's so good that Jaime and I used to order our own. This is my version of their blue cheese flatbread with a bunch of other good stuff. And it's easy!
(I want to apologize for the lack of photos. I was on a mission to make and eat this stuff!)
Start with a small portion of your pizza dough.
1. Drizzle it with olive oil
2. Sprinkle on some walnuts (or any other nut of choice)
3. Dot it all over with bleu cheese
4. Splash it with some balsamic vinegar
5. Sprinkle with grated parmesan
6. Drizzle all over lightly with honey.
Back for about 10 minutes in a very hot (450 degree) oven.
And then...sink your teeth in!
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| Sorry for the blur--I was probably already going at this think with a knife and fork! |
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