June 26, 2012

Pizza Season!

Summer means pizza around here.

There's no better way to carry all that goodness coming off the farm to your mouth than a good crust covered with cheese.

The latest creation took some of the arugula, now flowering, and thus, done for the season (sad face), and made it something to photograph.

Here is said flowering arugula. So pretty. But, again, so sad. (We are letting this bed flower, however, to hope to save the seed for next year. Jacob's been really into helping figure out how to create a more sustainable seed supply for both our farm and for our region.)

Aforementioned really something of a pizza.

This pizza was a bit of a mashup. I took this favorite salad recipe (the famous Prado Pressed Salad) as inspiration and combined it with an awesome pizza I had once at Missoula's Biga Pizza and just ran with it.

Here, again, is the dough recipe from Mark Bittman.

3 cups all-purpose or bread flour, plus more as needed (*Only, I use one cup all-purpose and two cups Prairie Heritage Farm whole Sonora wheat flour. Naturally.)
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil

I just put the dry ingredients in a food processor and pulse for a second or two. Then, add the olive oil and drizzle in about a cup (or a cup and a 1/2) of water until the mixture forms a ball. Take out the ball and knead it on a floured surface 10-15 times and then put it in an oiled bowl and cover and let it rise about 2 hours. Then, I divide it into two chunks, let it rise again for 10 minutes or so, roll it out, put it on a pizza peel (covered in cornmeal or, see note below about parchment) and top it.

Bake on a super hot pizza stone (preheated to 500 degrees) for 9-10 minutes.

On top of this pizza was:

-A drizzle of olive oil
-Sea salt
-Cracked pepper
-Rosemary (I prefer fresh, but went with dried this time)
-Sliced dried figs
-Sliced shallots
-A handful of walnuts
-Crumbled Cambozola cheese
-A sprinkling of Parmesan
-Fresh arugula piled on top after the baking

The second pizza was sausage, onion, our first picking of spinach and mozzarella.

Also quite lovely.

P.S. I recently started putting the rolled dough on parchment paper and then putting it on the pizza peel, rather than using cornmeal to get the pie to slide off into the oven. I haven't burned my arm since I started doing that and while I do miss the cornmeal crunch, my arms, and my nerves are much better for it. (One of the only times I slip and say the f word around the toddler is when I'm trying to get my perfectly created pizza to slide onto a pizza stone only to end up with a misshapen hunk of dough and cheese and spinach or something.)

P.P.S. These lovely things were grilled on the grill (so I did use cornmeal on the peel). We put our pizza stone (which is actually a few unglazed quarry tiles) on the grill and heated the sucker up. (Because as much as we love pizza in the summer, my body does not like the heat of a 500 degree oven in the middle of summer.)

The pizza took a little longer on the grill (like 10-12 minutes), but it gave it a super yummy crunch. And, I didn't pit out while making it either. Win, win.

And, I promise, this face isn't an indication of the goodness of the pizza. In fact, this pizza prompted a new phrase: "I like it!" which sounds a bit more like, "Awee LIE-EE-K! it." (Or, maybe that's "I don't like it." Hmmm.)


  1. Thank you so much for the pizza recipe and photos! I have many, many pizza recipes, but most are too complicated. This one I will make! Nice blog and photos!! ~Shelly

  2. While I own a pizza stone and pizza peel, I usually end up just tossing the dough straight on the grill. We grill it for a few moments, then bring it back inside to top the grilled side with all sorts of goodness (like you, it's usually whatever we have on the farm that day), then place it back on the grill.



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