Recipe from Twin Tables
Pizza Dough (recipe below)
2 Navel oranges
2 tablespoons olive oil
1 tablespoon Dijon mustard
3/4 teaspoon fresh black pepper, divided
1/2 teaspoon salt
1 cup brown sugar
1 1/2 cups wild baby arugula
Large crystal sea salt
Preheat oven to 400 degrees.
Roll half of the pizza dough into a large oval, reserve remaining for another use. Combine juice of one orange, olive oil, mustard, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small bowl. Whisk until well combined. Brush dough with vinaigrette until moist.
Place brown sugar on a plate. Very thinly slice the remaining orange. Dip one side of each orange slice into sugar and place on prepared pizza dough. Bake for 12 minutes or until crust is golden and bottom crispy. Toss the arugula in remaining vinaigrette and pile atop pizza. Sprinkle all with remaining 1/4 teaspoon pepper and sea salt to taste.
Yield: 2 to 4 Servings
Pizza dough
2-3/4 to 3-1/4 cups all-purpose flour
1 pkg active dry yeast or 2 1/4 tsp
1/2 tsp salt
1 cup warm water (120 degrees F to 130 degrees F)
1/2 Tbsp olive oil
In a large mixing bowl combine 1-1/4 cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total) . Divide dough into 2 pieces. Cover; let rest for 10 minutes. (After 10 minutes, wrap up one of the doughs and place in the freezer for a future use.)
Posts
Finally this amazing recipe is posted! I still remember what a wonderful surprise it was to come home from a long trip and see that you made this for me. It was so delicious and exactly like my favorite thing to order at one of the restaurants I love going to.
ReplyDelete