Photo by Sarah Phillips © Sarah Phillips
I recently visited Chef Todd English at his restaurant Olives Aspen while I was attending the Food & Wine Magazine Classic in Aspen! June 15 – 17, 2007. He showed me how he makes this recipe, which I sampled afterwards. It is simply delicious – the crust is thin and crispy. It doesn't get soggy from the salad of fresh organic tomatoes and argula, caramelized onions and the homemade mix of the best balsalmic vinegar and extra-virgin olive oil. The addition of caramelized onions adds a subtle flavor to the recipe. And, freshly grated Parmesan cheese is a must; Parmigiano Reggiano is his favorite. It's now available in fine cheese shops and in gourmet stores. You can make this with or without mozzarella cheese, which he left off the night we visited. I have adapted this recipe from Todd Engliah, which is posted with his permission.
BREAD RECIPE HELP
Chef Todd English Photo © Sarah Phillips
Todd English Says: “If you want to test the true quality of a crust, make a Pizza Bianco. If you are feeling creative, make up you own salad. It's not traditional, but what's really great on top is a Caesar salad. I wish I could say I invented this, but it has been popular in parts of Italy for years If you are going to make the salad with arugula, buy the best organic greens you can find; it will have an even more intense peppery quality. Be careful not to overdo the caramelized onions and be sure you use all the oil. The onions need to get between the oil and the cheese, or the pizza will burn easily.”
INGREDIENTS
2 pizza rounds (recipe below)
Cornmeal for sprinkling
2 teaspoons olive oil
1/2 teaspoon minced garlic
2 pinches kosher salt
2 pinches black pepper
3 cups arugula (2 to 3 bunches), well washed and torn apart
4 plum tomatoes, cut into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 teaspoons freshly grated parmesan cheese
6 slices mozzarella cheese
1/2 cup caramelized onions
INSTRUCTIONS
1. One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees F.
2. Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon olive oil, 1/4 teaspoon minced garlic, and 1 pinch each salt and pepper. Be sure to leave an outer lip of 1 inch all the way around.
3. Place the arugula, tomatoes, extra-virgin olive oil, vinegar, and 2 teaspoons Parmesan cheese in a bowl and toss to combine. Set aside.
4. Evenly distribute 3 slices of mozzarella cheese on the pizza. It is not necessary to cover the bottom completely Top with 1/4 cup Caramelized Onions and sprinkle with 1 teaspoon Parmesan cheese.
5. Shake the paddle lightly and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Evenly distribute half the reserved arugula salad on the pizza, transfer to a firm surface, and cut into slices.
6. Serve immediately.
7. Repeat with the remaining dough.
FIGS PIZZA DOUGH by Todd English, posted with permission
Makes four 8- to 10-inch pizzas
(Serves 1 to 2 people per pizza)
With a little bit of time and effort, Figs pizza dough can easily be mastered However, if you don't have the time or are intimidated by working with yeast, call your local pizza place and see if they'll sell you some of their dough. In some areas you can buy refrigerated dough (not the kind in a tube); this would also work well. If you use a heavy, bready, prebaked, vacuum-packed pizza crust, it just won't be the same.
Todd English Says: “Our dough is far wetter than you'd ever believe; it makes a light, crisp crust It may take you a few tries before you get it right. Be patient and err on the side of underworking the dough; if you overwork it, the crust will be tough and dry. This recipe makes four rounds of pizza, though the topping recipes make two pizzas. We figure that this way you only have to make the dough every other time. Simply wrap the remaining two balls of dough in plastic wrap and freeze for up to two weeks.”
INGREDIENTS
1/4 cup whole wheat flour
3 1/2 cups all purpose flour plus additional for rolling
2 teaspoons (1/4 ounce) fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1 2/3 cups lukewarm water
INSTRUCTIONS
1. Place the whole wheat flour, all purpose flour; yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
2. Divide the dough into four balls, about 7 1/2 ounces each. Line two cookie
sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.
3. To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle.
4. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Do not worry that the pizza is not round, you are looking for; an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole; simply pinch the edges back together. Repeat with the remaining balls and proceed; with any of the following recipes.
Todd English
