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79189e4a 3b35 4c5d a6e3 0bbccba7fbc3  2016 04 25 23 05 00
AntoniaJames
AntoniaJames

Weeknight pizza made with defrosted from frozen artisanal dough, easily assembled in the time it takes to heat your oven to 500°. Toss a small handful of semolina onto your work surface; put a dough ball on it, and stretch it out using the palms of your hands. It's going to fight back, so let it sit there to give the gluten a chance to relax while you prep your toppings. Slice some salami, grate a bit of Asiago or other strong cheese; stretch the dough out into a big rectangle or circle, using more semolina if you need it. (At this point you should be able to stretch it out draped over your fists, pulling gently and lightly tossing between pulls.) Put the stretched dough onto a piece of parchment paper; spread Ina Garten Genius roasted tomato sauce on it (also from the freezer); then scatter over it blanched kale from the fridge (aren't you glad you did that as soon as you got back from the farmers market?) and then the sliced salami; top with tart feta and the grated Asiago. Brush a bit of olive oil around the edges. Slide the parchment and pizza onto the hot pizza stone, and bake for 8 to 10 minutes. Dinner! ;o) #momtest #mammamia #pizzadough #weeknight #weekday #easyweeknight #makeahead #seriouslyyes