|This pizza was inspired by my favorite pizza |
that I've eaten a few times
at the Glacier Brewhouse in Anchorage...
Prep: 15 mins. |
25 mins. total + rising time
Posted by Sandra
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal
2 tablespoons butter
1 garlic clove, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1 cup milk
¼ cup parmesan cheese
freshly ground black pepper to taste
12 baby spinach leaves
6 crimini mushrooms, thinly sliced
1 roma tomato, thinly sliced
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
8 pitted kalamata olives, quartered lengthwise
2 green onions, sliced
1 tablespoon roughly chopped basil
2 cups mozzarella cheese, shredded
***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add 3-1/3 cups of flour, kosher salt, and oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in the oven at 425 degrees for 10 minutes. Remove from oven, and set aside.
***Prepare the sauce:
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in parmesan, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese).
***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange spinach leaves over sauce, sprinkle with mushrooms. Place tomato slices, artichoke hearts, and kalamata olives over mushrooms. Sprinkle with green onions, basil, and shredded mozzarella cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 20 minutes, until crust is golden brown.
Tip: Prepare the sauce so it cools, and other topping ingredients while pizza dough is rising.