|Zucchini & Red Onion Pizza with Herbed Cheese Spread|
It was that we followed an old bon appetit magazine recipe where half of the herbed cheese is spread over half the dough, the remaining dough is then folded over the herbed cheese and then the toppings are added. That was the step we wish we skipped. The picture looked amazing, the idea seemed great...but the taste did not seem like it was worth the extra effort. No inner cheese layer could be tasted. Again, it could have been the frenchman's crust. It could have been me, as I'm sure I improvised a bit with the crust. Maybe if it weren't folded over at all it would have made for a delicious thin-crust pie. Who knows. I will outline the recipe as is, so if it works for you, please let me know.
Regardless, the Boursin made for a smooth, creamy addition, especially since this was a sauce-less pizza pie, and we were satisfied. And really? Homemade pizza night is always fun, a pizza always smells amazing baking and bubbling away in the oven, and not many people can resist a bready crust with some hot, melty cheese. Now that's amore.
Zucchini & Red Onion Pizza with Herbed Cheese Spread
(adapted from bon appetit)
*pizza dough (see recipe below, or use any refrigerated dough)
*3/4 cup cheese spread, divided
*3/4 cup finely grated parmesan cheese, divided
*3 Tbsp. fresh parsley, chopped
*1 small red onion
*1 7 to 8 inch long yellow or green zucchini, cut crosswise into 1/8 inch-thick rounds
Preheat oven to 400 degrees. Roll out dough on baking sheet or pizza stone sprinkled with corn meal or flour to desired shape. Spread with half of herb cheese over one long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of parmesan and 2 Tbsp. parsley. Fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining parmesan. Arrange slices of zucchini and red onion on top of cheese as you please. Brush or drizzle with olive oil and sprinkle with salt and pepper to taste.
Bake bread until puffed and deep or golden brown at edges, about 24 minutes. Sprinkle with fresh parsley and enjoy while warm.
(adapted from Pizzeria Ortica, Los Angeles)
*2 lbs. unbleachd flour (plus more for dusting)
*1 tsp. yeast
*1 Tbsp. salt
*2 cups cold water
*4 Tbsp. good olive oil
In a large mixing bowl, combine flour, yeast and salt. Add water and stir until roughly combined. Mix in a mixer with a dough hook attachment for five minutes, or knead continuously for five to ten minutes (we just knead). Cover and set aside in an oiled bowl until doubled in size, about an hour.
Keep as one ball of dough (or seperate into two or even four balls for smaller, personalize sized pies). Refrigerate for one hour or overnight. Bring to room temperature before flattening and using.