I don’t tend to post recipes up here on Post Grad… probably because I tend to think I’m a terrible cook. And when something turns out well, I hack it up to being pure luck. But we kicked off 2012 with such amazing dinners, that I had to share. On Sunday night, while piled up on the couch watching From Russia With Love recovering from all the New Year festivities of the night before, we decided to combine forces for dinner (my bread baking skills + boyfriend’s amazing cooking skills) and make a pizza. This is now one of our all-time favorites and definitely on the make-again-often list as far as I’m concerned. Sure it was a little time-consuming making everything from scratch, but oh so worth it!
For the dough (makes double the needed amount for 1 pizza):
- 1 pkg yeast
- 3 c. flour
- 1 c. warm (110 degree) water
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil
For the topping:
- 1/2 medium onion (thinly sliced)
- 1/8 lbs. pancetta (cubed)
- salt and pepper to taste
- 1/2 can pizza sauce
- 2 cloves garlic (roasted and minced/mashed)
- fresh basil
- fresh mozzarella
- 1 tomato (diced)
Dissolve the yeast in the water. Mix the dry ingredients. Add the oil and yeast mixture to the dry ingredients. May need to add a little extra water to the dough. Mix until the dough forms a ball. Remove from mixer and divide dough in half. Wrap one half loosely in saran wrap and place in the fridge for later use (we used it to make garlic knots the next night). Place the other half in an oiled bowl and let rest while preparing the topping.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, salt, and pepper; cook 20-25 minutes or until onions are browned, stirring frequently.
While the pancetta and onions are sautéing, preheat oven to 350 degrees. Drizzle about a tablespoon of olive oil on a pan and smear with fingers (so much better than just spraying with PAM). Pull and stretch the dough until it forms a thin rectangle and place it in the pan. Spread out to edges as best you can. The dough is pretty forgiving, so if it rips, just pinch it back together.
Make bowl with a small square of aluminum foil (just needs to hold 2 cloves of garlic). Add cloves, about 1 tsp. olive oil, and a pinch of pepper. Put in toaster oven on BROIL for about 10 minutes, but keep an eye on it – can get pretty smokey. remove from toaster and using the edge of your knife, smash cloves into a paste. In a small bowl, add 1/2 can pizza sauce (just kind of eyeball it – if you like a lot of sauce, add more), salt and pepper to taste, and garlic paste. Spread pizza sauce over dough using the back of a spoon.
Slice mozzarella and spread out evenly on top. Remove pancetta and onions from stove and spread out on top of the mozzarella. Cut basil into a chiffonade and sprinkle on top (save some for after it comes out of the oven!).
Bake for 25-30 minutes until edges of crust are browning. Remove from oven and sprinkle any remaining basil and the diced tomato on top. Enjoy!