In the Kitchen with Arielle: Homemade Pizza
Happy Wednesday everyone!! Today’s post is another recipe from Arielle. Enjoy!
New York, where I live, has the best pizza. Everyone knows that (except, possibly, people who live in Chicago).
Well, maybe I’m a dork, but I think it’s kind of fun. You can roll dough, mess with yeast, and control exactly how much cheese, sauce, and other toppings you use. It’s also probably a bit less expensive.
I’ve been trying to make pizza that actually tastes good for years, and have failed many times. It’s not easy. But I’ve finally settled on a fool-proof recipe for one of my favorite versions, white pizza, and I think it’s time to share.
White Pizza with Spinach, Artichokes and Mushrooms
For the dough:
2 cups all-purpose flour
1/4 ounce instant yeast
3/4 to 1 cup warm water
1 tsp salt
1 tsp sugar
1 tbsp olive oil, plus more for the bowl
For the pizza:
1/2 cup fresh ricotta (I use whole milk, you could probably use part-skim)
7 – 8 ounces fresh mozzarella (if you can find burrata, use that. It’s super creamy and amazing.)
I cup frozen spinach, defrosted
1/2 cup artichoke hearts, chopped (either canned or frozen and defrosted will work)
5 – 6 sliced mushrooms
1 clove garlic, minced
Make the dough by putting the flour, yeast, salt and sugar in a food processor and mixing until combined (you can do this by hand, but get ready to use some arm muscle). Add the water, starting with 3/4 cup and olive oil and mix until it all comes together in a ball. If it’s too sticky, add a bit more flour; too dry, add a little more warm water. Put the ball of dough in a lightly oiled bowl, and let it rise in a warm place for at least 30 minutes (longer, like an hour or two, is even better).
In the meantime, press or squeeze the water out of the spinach and mix it and the chopped artichoke hearts with the ricotta. Cook the mushrooms over medium-high heat in a little olive oil until they’ve released their water (otherwise, they’ll make the pizza soggy).
Preheat the oven to 500. When the dough is ready, roll it out to the thickness you like, brush it with some olive oil, sprinkle with a little salt, and put it in the oven on a sheet pan (or pizza stone, if you have one – I don’t) to firm up a bit, about 5 minutes. Pull it out and lightly coat it with the minced garlic, then spread on the ricotta/spinach/artichoke mixture, the mushrooms and mozzarella. Return it to the oven to continue baking directly on the lower rack for about 5 – 10 minutes. You may need to rotate it so it cooks evenly.
Serve it with the basil on top, drizzled with a little olive oil.