What’s been for dinner lately:
Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby spinach, and prosciutto. [There’s a paywall on this site.]
Beef stir fry. This is just a version of the one I make on the grill in the summer, with more veggies. I used some steamed frozen broccoli to avoid the longer cooking that fresh broccoli requires.
Rigatoni and butternut squash casserole with pancetta and Parmesan. Just like the one I’ve made before with bacon, but I find the pancetta to be milder and less overpowering than the bacon.
Boston Cream Pie—made this for my husband’s birthday. Specifically the Wicked Good Boston Cream Pie from America’s Test Kitchen. One word of caution: The written recipe omits the most important line from the video. When making the pastry cream, you don’t stop when bubbles break the surface; you continue whisking until the whisk leaves a trail in the bottom of the pan, sort of like when making jam. Otherwise the pastry cream will be runny. It’s a delightful cake. [There’s a paywall on this site.]
Here’s the dough this morning, all bubbly and risen. It’ll still be a few hours before I put it in the pan to rise again.
White Parmesan sauce with roasted garlic, arugula, sage sausage, and red peppers. A little mozzarella, too. That’s how I’m dressing the no-knead pizza dough that I made yesterday. I’m only making one pizza today, and putting the second ball of dough in the fridge to be used again in a few days.
I’m using a heavy springform pan, which will make a thick and crispy crust, not unlike the cast iron pan used in the original recipe. I’m still following the directions from Serious Eats for finishing the dough, but with my own topping ideas.
In pan for second rise
Pushed out in pan
First layer of cheese
White sauce over cheese
Final layer of cheese
White Pizza and Foolproof Pan Pizza Dough
Plan for the dough to rise in pans for two hours.
Preheat oven to 500°-550° an hour before putting pizza toppings on dough. My oven doesn’t go to 550° but the lower temp worked fine.
Finishing the dough per the original recipe with my comments in brackets:
- Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball. [I put one of the balls in the refrigerator to make another day.]
- Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans [or springform pans with foil wrapped around bottom to avoid dripping oil into oven]. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
- After two hours, dough should be mostly filling in the pan up to the edges. [Mine did not fill the pan, but was bubbly and soft enough to spread very, very easily.] Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
- [See my own toppings and finishing below.] Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
- Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.
- 2 cups Parmesan White Sauce with Roasted Garlic (below)
- 1 lb bulk sausage, browned (I used a sage country sausage)
- 2 roasted bell peppers, cut in chunks
- 1 lb mozzarella, grated (do not use fresh mozzarella)
- 1/2-1 cup baby arugula or regular arugula, chopped
- Top each pizza with 1/2-3/4 cup shredded mozzarella.
- Spread about 1 cup of white sauce (below) over dough and cheese.
- Top with browned sausage, roasted bell peppers, baby arugula, and a little more mozzarella.
- Follow the baking instructions in step 5 above, making sure to preheat the oven early.
Parmesan White Sauce with Roasted Garlic
Makes 2 cups sauce.
- 4 tablespoons butter
- Garlic from 1 head of roasted garlic, mashed
- 4 tablespoons (1/4 cup) all-purpose flour
- salt and pepper to taste
- 2 cups milk
- 3/4-1 cup Parmigiano Reggiano, finely grated
In small saucepan over medium heat, melt butter and work in mashed garlic until combined. Stir in flour, cooking until there are no lumps. Slowly pour in milk, stirring to combine. Continue stirring until mixture comes to boil. Stir in cheese to combine. Set aside to cool, covered. Use as above.
Wow! The dough here is excellent for a pan pizza. It was incredibly light, yet crispy on the edges and bottom. You didn’t feel like you were eating a loaf of bread with this crust. We usually prefer a thin crust, but were enthusiastic about this one. Give it a try some day when you can plan ahead. You can make the dough one afternoon and put it together the next. I went to the extra trouble of roasting the garlic and peppers, but you can find ways around that.
FYI It took a little muscle to open the springform pan