Is there anything better than pizza? No. The answer is no.
Mastering the art of making pizza dough at home is a skill worth investing some time into. It often requires no more than four ingredients, comes together quickly and is ready to bake after a short-rise time which gives you built in time to prep what you want to put on it.
I used the pizza dough recipe that can be found in Michael Ruhlman’s Ratio which proved to be a great canvas for leftover pulled pork, sweet corn, cherry tomatoes, red onion, garlic scape pesto (recipe follows) and cheeeese.
Pizza with Pulled Pork, Sweet Corn, Tomato, Onion, Garlic Scape Pesto and Smoked Paprika Yogurt
For the Dough:
- 2 cups (10 oz) bread flour
- 6 oz warm water
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 tablespoon olive oil
In a large bowl, add the warm water and sprinkle over the yeast. Let sit until yeast is foamy. Stir together with a fork.
Add the flour, salt and olive oil and bring together with the fork. When mixed, switch the fork out for your hands and knead in the bowl until the dough comes together and all the flour has been incorporated from the bottom of the bowl. You may need to add a little more water or more flour if the dough seems dry or too sticky.
Flour a board and knead the dough gently until it is smooth and elastic, about 6 minutes. Transfer to an oiled bowl and let rise in a warm spot for 1 1/2 hours, until doubled in size. For two pizzas, turn the dough out onto a floured board and cut in half down the middle. Knead each half until all air bubbles have been worked out and roll into a tight ball. Cover with a kitchen towel and let rest 20 minutes. Roll out to 1/4 inch thin circle, transfer to a baking sheet and top as desired.
For the Toppings:
- Garlic Scape Pesto (recipe to follow)
- leftover pulled pork
- 2 ears sweet corn, kernels removed and divided
- 2 cups shredded cheese (I used Mozzarella and Mirabelle)
- handful of cherry tomatoes, quartered
- 1/2 cup thinly sliced red onion
- Smoked Paprika Yogurt (recipe to follow)
- Fresh Parsley
When you’ve got your dough rolled out and ready to be topped, preheat the oven to 450 degrees.
Spread a thin layer of garlic scape pesto over the entirety of the dough. Top with as much pulled pork as the dough can handle and top with half of the cheese. Sprinkle half of the cherry tomatoes, half of the corn kernels and half of the red onion evenly over the top. Repeat with the other pizza. Bake in the oven for 15-20 minutes, until the cheese is melted and browned and the crust is golden brown.
Slide the pizzas off of the baking sheet onto a cutting board and slice as desired. Transfer to a serving plate and drizzle with the smoked paprika yogurt and fresh parsley.
Smoked Paprika Yogurt
- juice of half of a lemon
- 1 1/2 teaspoons smoked paprika
- 1/4 cup plain whole milk yogurt
Stir ingredients together in a small bowl. Taste and season with salt to taste. If it is too thick to drizzle, add a bit of water until you’ve reached the desired consistency.
Garlic Scape Pesto
- 1 1/2 pound garlic scapes, chopped into small pieces
- 1 cup pine nuts, toasted
- juice of a lemon
- 1/2 cup freshly grated Parmigiano Reggiano
- 3/4 cup olive oil
- salt and pepper to taste
Add the garlic scapes, pine nuts, lemon juice and cheese to the bowl of a food processor. Pulse until mixed thoroughly and chopped finely. With the motor running, slowly stream in the olive oil until you’ve got a nice, thick puree. Season with salt and pepper and pulse.
This pesto is nice and spicy when raw and mellows beautifully when baked onto the pizza.