Page 10 - MSN_346_AugustSeptember

PAGE 10 HOME & LIFESTYLE MONTANA SENIOR NEWS • AUGUST // SEPTEMBER 2018
< 1 Fresh mission fig (sliced lengthwise into thin pieces)
PIZZA / CONTINUED FROM PAGE 9
< 1 Small pear (cored and sliced lengthwise into thin pieces)
MAKE A CRACKER CRUST PIZZA < 1 Ounce of North Carolina style pulled pork barbecue
< 1 Tablespoon balsamic vinegar (to brush onto fruit before baking)
INGREDIENTS EQUIPMENT
PIZZA CRUST < Pizza stone
< 1 Package active dry yeast < Parchment paper
< ¼ Cup warm water (100°-110°F) < Raised wire cooling rack
< 1 Cup 100-percent stone ground whole wheat flour PREPARATION
< 2 Tablespoons extra virgin olive oil PIZZA CRUST
< Pinch of salt Sprinkle dry yeast into the warm water to wake it up. Let it stand for 5 minutes.
PIZZA SAUCE Mix flour, salt, and olive oil until the oil is well integrated, then mix in the
< 1 Tablespoon extra virgin olive oil yeast and water mixture.
< 1 Small onion (finely chopped) Stir, adding more warm water as necessary until a stiff dough forms. Dough
< 4 Cloves of garlic (finely chopped) should be slightly sticky.
< ½ Cup tomato puree Knead the dough for 5 minutes. Form the dough into a ball, coat it lightly
< ¼ Cup tomato paste with more olive oil, and place it into a plastic bag or container with a lid and
< 4-Inch sprig fresh rosemary refrigerate overnight.
< ½ Teaspoon crushed red pepper flakes (more if you like it hot) PIZZA SAUCE
< 2 Ounces cabernet sauvignon (or other dry red wine) Saute onions in olive oil and a pinch of salt over medium heat in a pan until
< Pinch of salt the onions begin to become translucent (about 5 minutes).
TOPPINGS OPTION 1: SPICY ITALIAN SAUSAGE, BING CHERRY, AND ARUGULA Remove the rosemary needles from the stem and finely chop them. Add
< 5 Ounces mild Italian sausage (cooked and crumbled) the rosemary, garlic, and pepper flakes to the onion mixture, and sauté over
< 18 Fresh bing cherries (sliced in half and pitted) medium heat until the garlic is cooked (about 3 or 4 minutes).
< 1/3 Cup chopped pistachios Deglaze the skillet with red wine, and let simmer until wine is reduced by
< 5 Ounces fresh mozzarella cheese (shredded) about half.
< 1 Cup fresh arugula (add after pizza is cooked) Add tomato puree and tomato paste. Bring to a simmer, and cook for 10 minutes.
TOPPINGS OPTION 2: PEAR, FIG, AND BARBECUE PORK Cool sauce completely. Save leftover sauce for another time (you can freeze it).
< 1 Teaspoon of fresh thyme (chopped) PIZZA ASSEMBLY
< 1 Ounces smoked gouda cheese (shredded) Place the pizza stone in the center rack of your oven, and preheat to the
oven’s maximum setting (hopefully 550°F). Once the oven comes up to temper-
ature, let it stand at temperature for 30 minutes, to fully heat the pizza stone.
Place a golf-ball-sized piece (1/6 of the total) of pizza dough on a lightly
floured square of parchment paper. Roll dough out to an extremely thin round,
about 9 or 10 inches in diameter.
Place one tablespoon of sauce onto the crust, spreading it ultra thin to near
the edges. The sauce can be spread slightly thicker at the edges, but keep it
very thin in the middle.
Sparingly sprinkle with cheese (less than an ounce total). Total coverage is
not necessary. Too much cheese will keep the crust from getting crispy.
Sparingly distribute toppings on the pizza. Again, heavier on the edges is
preferable to placing a lot toward the center. The edges cook faster.
Place the parchment paper with pizza onto the hot pizza stone and bake
20% until the edges of the crust are a dark golden brown (approximately 5 minutes).
Discount
w / coupon You want to push right to the edge of burning to give the center time to crisp up.
Remove the parchment paper and pizza from the oven, and slide the pizza
Salads • Soups • Desserts Open M–Sat for onto a raised cooling rack. This part is crucial. If you place the pizza on a solid
Pizza by the Slice Lunch & Dinner flat surface, the crust will sweat and become soft. Let the pizza cool for a few
Beer & Wine Historic Uptown Butte minutes before cutting it into pieces. MSN

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