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Pesto + Goat Cheese + Corn Pizza

Davey the Hubbers got a much-deserved promotion last week, which thrilled and delighted us to no end. Unfortunately, that means he’ll be working nights once more, which, in turn, means that the fabulously OCD and unnecessarily anal meal planning and couponing spread sheet I created is basically null and void. Making elaborate meals for one is just not quite as enticing as seducing the senses of your lover (I actually never do that, but it sure sounded rich as I was typing). 

Nonetheless, all the ingredients for involved meals had been purchased, so what’s a girl to do? Pack up and go to her mom’s house, of course! Wednesday nights are a ready-made girly date night since my husband is slaving in a kitchen that is not my own, and my dad is gettin’ his sport on at volleyball. Therefore, a night of homemade pizza, wine, and, because I can’t stop… jam and granola… was nearly mandatory. I had been taken by and obsessing over Sprouted Kitchen‘s post featuring a drool-inducing corn + goat cheese pizza for nearly three weeks, and I wasn’t about to shelf it simply because my man was unavailable.

Though an avid baker, I’d never worked with any homemade pizza dough or even thought about it. But I was ready to stretch myself and felt the “knead” (get it?) to try something new. Unfortunately, once I read the Sprouted Kitchen’s dough recipe a little more carefully after setting up shop in Little Mama’s house, I realized I needed to allot 18 hours for it to be ready. Nevertheless, as an avid Googler and none too worried about improvising (too a fault, much of the time, I’m afraid), I picked a different, no-rise dough, made a few switcheroos (split the 2.5 cups of all-purpose flour into all-purpose, whole wheat and cornmeal for a more textured, healthful dough) and got right back on track.

I added a few more toppings to enrich the originally prescribed corn, goat cheese and poblano, and overall I was thrilled with my first home pizzeria outing (side note: this morning I stopped by Bath & Body Works for a slew of wall flowers and made the graze mistake of taking a whiff of their new fragrance “Pizzeria.” Absolutely not. I cannot stress that enough to you. A.B.S.O.L.U.T.E.L.Y. N.O.T.).

Secondary non-paranthetically enclosed side note: Do not leave a bag of cornmeal on your countertop after pizza dough making. Big Dog will knock it off and then realize, who the heck eats cornmeal, and leave it be. Little Dog, who, I’m positive, only has a half-developed frontal lobe and will eat literally anything, will go to town noshing while you sleep. The aftermath, as you’ll find 12 hours later, is so much worse than you might believe.

Tertiary and related final side note: I actually cannot judge the little pup all that harshly. In second grade whilst reading Squanto as a class, our teacher brought in little bags of cornmeal for us all to try, so we could experience the type of breakfast Squanto, the poor Native American child, was forced to eat. Being the teacher’s pet, naturally, I thought I was supposed to like the cornmeal and voluntarily ate six classmates’ servings in addition to my own to prove just how wonderful of a student I was. I got precisely zero bonus points.
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Pesto + Goat Cheese + Corn Pizza
For the dough:
1 (1/4 ounce) package dry yeast
1 cup warm water
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt

For the toppings:
1/2 jar of pesto
Goat cheese
Grape tomatoes
Roasted corn
Shallots
Roasted poblano pepper
Arugula
Avocado
1 Lime
Salt
Pepper
Paprika
Olive oil

Preheat oven to 500 degrees. Place pizza stone in oven as it preheats. Prepare the dough as follows: Dissolve yeast in warm water in a medium bowl and add rest of ingredients. Beat vigorously 20 strokes and let rest 10 minutes. Remove pizza stone from oven. Roll out dough to desired thickness (because it’s a thicker, chewier dough, I rolled mine pretty thin) and place on pizza stone. Spread pesto on dough, top with crumbled goat cheese, grape tomato slices, corn, sliced shallots, and diced poblano. Sprinkle with paprika and sea salt. Place in oven cook for 12-15 minutes. While pizza cooks, in a small bowl combine arugula, juice and zest of 1 lime, salt and pepper. When pizza is finished, top with arugula salad mixture and avocado cubes.
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2 thoughts on “Pesto + Goat Cheese + Corn Pizza

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