Greens & Grapes Pizza

August 17, 2014 § Leave a comment

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This pizza came into my brain when I heard Lynne Rossetto Kasper mention a recipe for a red onion, greens, and grapes tart on her radio show, The Splendid Table. I love The Splendid Table, and listen to it religiously in podcast form on my commute. It’s part food science, part food history, and part delicious recipes and ideas for what’s in your fridge right now.

 

 

 

pizza dough ingredients dry yeast

I headed to The Splendid Table’s website for the recipe, but it included heavy cream, which my stomach just can’t handle. I figured I could lighten it up by using a greek yogurt and olive oil mixture, similar to what I used in my zucchini tomato tart.

shaggy pizza dough

I was about halfway through prepping this pizza when I realized that our vacation rental didn’t have any baking sheets…so, we quickly switched gears and decided to grill the pizza! I followed Tracy from Shutterbean’s instructions, and delegated the grilling to my dad, while I handled topping the pizzas.

pizza dough rising

We devoured this pizza; the greek yogurt sauce lends a great tang because of the garlic, and the grapes had a nice sweetness and crunch. I mean, who doesn’t love a good salad pizza?

pizza dough on parchment

Whenever I make pizza I use a version of Jim Lahey’s no knead pizza dough. Oftentimes I use Deb from Smitten Kitchen’s homemade pizza recipe, but this time around my dough didn’t quite rise and got kind of tough. I’m not sure if it was a problem with the yeast, or the humidity here, or the fact that I did half whole wheat flour? No one else seems to have had a problem with it though, judging from the comments. The next day, I decided to retry with that dough recipe, but also try her lazy pizza dough recipe with half whole wheat flour. It has a longer rise time, and I’ve had success with it in the past. Neither doubled in size, but both recipes turned out stretchy and pliable. I preferred the dough with the longer rise time though–it had more flavor and was nice and chewy.

You could also use store bought dough if you prefer to enjoy your vacation evenings outside of the kitchen. I’m including directions to grill or bake this pizza–either way, I think you’ll like it!

homemade pizza dough

grapes and greens salad

pizza on the grill pizza slices

Greens & Grapes Pizza

  • Servings: 2 9x13 inch pizzas
  • Print

Adapted from The Splendid Table

Note: I’m giving you Deb’s lazy pizza dough recipe, condensed a bit and including whole wheat flour, because the recipe is from her wonderful manifesto on her homemade pizza travails, so it might be easiest to have it in shorter form here. The serving size amounts above go with her recipe. If you use store-bought dough, you’ll probably only have enough for one pizza, so you could cut the salad and sauce amounts in half. You could also try other versions of no-knead pizza: here, and here. Let me know which one you like best!

For the Dough:

1 1/2 cups all purpose flour (scoop your flour into the measuring cups with a spoon, you don’t want really packed cups here)

1 1/2 cups whole wheat flour

1/2 teaspoon active dry yeast

1 1/2 teaspoons salt (kosher or sea salt, I used sea salt)

1 1/4 cup water

For the salad topping:

3 cups arugula or mixed salad greens

1/2 cup seedless red grapes

1 medium red onion, sliced thin

juice of 1 lemon

2 garlic cloves, minced

1 tablespoon olive oil

salt and pepper

For the greek yogurt sauce:

1 1/2 cups nonfat greek yogurt

1 tablespoon olive oil

1 clove garlic, minced

salt

pepper

Make the pizza dough:

  1. Add all the pizza dough ingredients (wet and dry, including the yeast) to a large bowl, and combine gently with a spoon. It doesn’t have to come together perfectly by any means.
  2. Cover the bowl with plastic wrap and let sit on the counter for 6 hours or so–it doesn’t have to be exact. (Are you seeing a theme here?)
  3. When the dough is done it should be very stretchy, sticky, and pliable.

 20 minutes or so before the dough is done rising, make the greek yogurt sauce and salad:

  1. For the yogurt sauce, combine all ingredients in a bowl and stir well.
  2. For the salad, toss the arugula, grapes, red onion slices, lemon juice, garlic, olive oil, salt and pepper in a bowl.

Stretch the pizza dough:

  1. Sprinkle 2 baking sheets with cornmeal (even if you are grilling the pizza, you will want to lay it out on a baking sheet to stretch it out).
  2. Place some parchment or wax paper down on your counter, and then flour the paper.
  3. Place the dough on the paper, flour the top, and divide in half for baking or in fourths for grilling (its easier to make smaller pizzas on the grill).
  4. Flour your hands, and take one ball of dough and start stretching it with your hands. Stretch it a bit, then rotate slightly, stretch a bit, and rotate again. It will be sticky and frustrating, but keep going!
  5. Lay the stretched dough on the baking sheet, and using your fingers, push and stretch the dough to fit the baking sheet (as best as you can).
  6. Repeat with the other ball(s) of dough.

To Bake:

  1. Preheat oven as high as it can go.
  2. Spray or brush crust with olive oil.
  3. Bake crust for about 8 minutes, until the crust is slightly firm to the touch and no longer doughy.
  4. Remove the crust from the oven and spread garlic yogurt sauce across each pizza. Return to the oven for 3-4 minutes.
  5. Remove the pizzas and top with the salad. Bake for another 2 minutes or so, until the crust is golden brown and toasted and the salad is just wilted.
  6. Slice up with a pizza cutter or kitchen scissors, and enjoy!

To Grill:

  1. Fire up grill to medium-high heat.
  2. Oil the tops and bottoms of the pizzas so they don’t stick.
  3. Place two of the pizza rounds, or as many as you can fit, directly on the grill, or on mesh grill pans if you have them. Our rental did, and it made it easier to pull the pizzas off the grill.
  4. Close the grill and cook the dough 3-4 minutes.
  5. Flip the dough over, and remove from heat.
  6. Spread the greek yogurt mixture over the crust, and top with the salad mixture.
  7. Return the pizza to the grill, and cook for another 3-4 minutes or so. This was plenty of time for our pizzas, but if its not crispy enough, let it keeping going for up to 7 minutes.
  8. Repeat until all four rounds are topped and grilled.
  9. Slice up with a pizza cutter or kitchen scissors, and enjoy!

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