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Author Notes: My eldest returns from his first year of college, right at about the time that the entries for this contest are due. In his honor, I’ve created this pizza using some of his all-time favorite foods. Enjoy!! —AntoniaJames
Makes 2 10-inch pizzas
Red Wine Dough
- 2 teaspoons active dry yeast
- Pinch of sugar
- 2 tablespoons fruity olive oil
- 2 tablespoons honey
- ¾ cup red wine
- 2/3 cup wheat germ
- 1 ½ teaspoon Kosher salt
- 2 cups bread flour
- 2/3 cups all-purpose flour, plus up to another ¼ - ½ cup for kneading
- ¼ teaspoon baking soda (to counteract acidity in the wine, which could affect the yeast)
- N.B.: The technique for using wine in dough this way is a favorite of Gerard Auzet, as shared with the world by Peter Mayle in his delightful, informative book, “Confessions of a French Baker.”
- Proof the yeast in 2 tablespoons of warm water with the pinch of sugar. Set aside.
- In a large bowl, stir together until well combined the olive oil, honey, wine, wheat germ, salt and one cup of bread flour.
- Add the yeast and water mixture and the other cup of bread flour and beat well.
- Stir the baking soda into the all-purpose flour and add to the dough mixture. Stir, using the back of the spoon to press the flour into the dough to combine. When it becomes too difficult to stir, dump everything from the bowl onto your kneading surface and begin kneading to incorporate all of the flour from the bowl.
- Continue to knead for about ten or twelve minutes, until the dough is smooth and elastic. You may need to add up to another ¼ to ½ cup of flour, a bit at a time, while kneading. Don’t add too much, or the dough will be flat and tough.
- Put the ball of dough into an oiled bowl , turn it over to coat, and let it rise for at least 2 hours.
- (If you want to make this dough ahead of time, wrap it tightly in plastic wrap and then put it in a sealed box in the refrigerator. I’ve made this dough 36 hours ahead of time. You could probably go even longer, but I am not entirely certain about that. If refrigerating, allow it sit in a warm place for at least an hour before rolling it out.)
- After the dough has risen, punch it down and let it rest for at least 15 minutes before rolling.
The Toppings, with Instructions for Assembling and Baking
- 2 medium yellow onions, cut on the vertical axis and then thinly sliced crosswise
- 3 cloves garlic, peeled and thinly sliced
- 1 tablespoon olive oil
- 4 anchovy fillets (optional)
- 3 tablespoons capers
- 1 cup sun-dried tomatoes in oil, well drained, and coarsely chopped
- 4 ounces fresh basil leaves (1 cup after chopping coarsely)
- 1/4 cup chopped flat leaf parsley
- 4 ounces chorizo, cut into 1/2 inch dice
- 10 or 12 Kalamata olives, pitted and halved
- Freshly ground pepper
- 1/2 cup grated Parmigiano Reggiano
- ½ cup grated Manchego or Iberico cheese
- Preheat the oven to 425 degrees Fahrenheit for a regular oven (or whatever adjusted temperature your convection oven manufacturer recommends). Put your pizza stones, if using, on the middle racks to preheat for at least twenty minutes.
- Roll out the pizza crust and have it ready. I roll mine out directly on the parchment paper on which I’ve let it rest. If you have another way that you like to do it, that’s fine, too.
- In a skillet that has a lid, lightly sauté the onion in the oil until they just start to turn a very light brown. Remove and set aside. In the same skillet, cook the garlic, capers and the anchovy fillets, over medium heat. After a minute or so, mash the anchovy fillets with the back of a spoon and mix everything in the pan together.
- Turn the heat up and add the basil and parsley. Stir to coat a bit, then put a lid on the skillet and turn off the heat. Let it sit for about three minutes with the lid on. Then stir it again.
- Spread the sun-dried tomatoes on the pizza crust. Then layer on the onion and then the basil and garlic mixture.
- In the same skillet, quickly sauté the chorizo on a medium high heat for about a minute. Drain well and scatter over the pizza, with the olives.
- Sprinkle on freshly ground pepper to taste, then the Parmigiano Reggiano next and then the Manchego.
- Put the pizza (parchment paper and all) on the hot pizza stone and bake for 15 - 20 minutes, or longer, if necessary.
- This recipe was entered in the contest for Your Best Pizza
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