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Ingredients:
For the dough:
2 tsp sugar
1 pkg active dry yeast
3 tbsp extra virgin olive oil, plus more for the bowl
3 cups flour, or 2 3/4 cups plus 1/4 cup more for dusting
1 teaspoon salt
Toppings Ingredients:
5 tbsp extra virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 tsp pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded Mozzarella cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
6 oz sliced corned beef
Directions:
Making the dough:
1. Whisk 1 cup warm water (105 degrees F.)
with the sugar in a bowl; scatter the yeast over the top
and set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl.
Make a well in the center and pour in the yeast mixture.
Gradually stir the dry ingredients into the wet ingredients
to make a rough, shaggy dough. Turn out onto
a floured surface and knead until smooth and elastic,
about 5 minutes. (Add more flour to prevent sticking, if necessary.)
Form the dough into a ball and place in a large oiled bowl
turning to coat with oil.
Cover the bowl with plastic wrap and set aside at
room temperature until the dough has doubled in size,
about 90 minutes.
Meanwhile, Prepare the Toppings:
3. Heat 1 tbsp olive oil in a skillet over medium high heat.
Add the cabbage, season with salt and cook until just soft,
about 5 minutes. Add the pickling spices
and just enough water to cover. Simmer over low heat,
covered, until the cabbage is tender, about 20 minutes.
Drain the cabbage and set aside (discard spices).
4. Place a pizza stone in the oven, if you have one
and preheat to 500 degrees. Toss the potato with
2 tablespoons olive oil and season with salt and pepper.
Roast in a single layer on a baking sheet until golden, about 15 minutes.
5. Divide the dough into 2 equal pieces.
Roll one into a 14 inch round (keep the remaining dough covered).
Place the round on a floured pizza peel (if baking on a stone)
or a large oiled pizza pan; drizzle with 2 tbsp olive oil.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top.
Season with salt and pepper. Carefully slip the pizza onto the hot stone,
if using, or place the pan in the oven. Cook until golden and crispy,
10 to 15 minutes. Repeat with the remaining dough and toppings.
Yield: 2 (14") Pizzas
For the dough:
2 tsp sugar
1 pkg active dry yeast
3 tbsp extra virgin olive oil, plus more for the bowl
3 cups flour, or 2 3/4 cups plus 1/4 cup more for dusting
1 teaspoon salt
Toppings Ingredients:
5 tbsp extra virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 tsp pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded Mozzarella cheese
3/4 cup shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
6 oz sliced corned beef
Directions:
Making the dough:
1. Whisk 1 cup warm water (105 degrees F.)
with the sugar in a bowl; scatter the yeast over the top
and set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl.
Make a well in the center and pour in the yeast mixture.
Gradually stir the dry ingredients into the wet ingredients
to make a rough, shaggy dough. Turn out onto
a floured surface and knead until smooth and elastic,
about 5 minutes. (Add more flour to prevent sticking, if necessary.)
Form the dough into a ball and place in a large oiled bowl
turning to coat with oil.
Cover the bowl with plastic wrap and set aside at
room temperature until the dough has doubled in size,
about 90 minutes.
Meanwhile, Prepare the Toppings:
3. Heat 1 tbsp olive oil in a skillet over medium high heat.
Add the cabbage, season with salt and cook until just soft,
about 5 minutes. Add the pickling spices
and just enough water to cover. Simmer over low heat,
covered, until the cabbage is tender, about 20 minutes.
Drain the cabbage and set aside (discard spices).
4. Place a pizza stone in the oven, if you have one
and preheat to 500 degrees. Toss the potato with
2 tablespoons olive oil and season with salt and pepper.
Roast in a single layer on a baking sheet until golden, about 15 minutes.
5. Divide the dough into 2 equal pieces.
Roll one into a 14 inch round (keep the remaining dough covered).
Place the round on a floured pizza peel (if baking on a stone)
or a large oiled pizza pan; drizzle with 2 tbsp olive oil.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top.
Season with salt and pepper. Carefully slip the pizza onto the hot stone,
if using, or place the pan in the oven. Cook until golden and crispy,
10 to 15 minutes. Repeat with the remaining dough and toppings.
Yield: 2 (14") Pizzas
