Spring Pizza
The seasons are changing, so we have a spring-time pizza recipe paired appropriately with a track called “Fireflies & Crickets” by Italian producer/DJ Luca Bacchetti. We discovered Luca’s music back in 2013, however he has been producing since 2004 and in the industry as a DJ/radio-host since 1992. Our second addition to the BFTS playlist this week is a reminder to wear sunscreen, “Everybody’s Free” by Quindon Tarver and Josh Abrahams. It is also necessary reminder of positivity for the kitchen or table during what will one day be written in history books as the “Covid-19 outbreak of 2020”. Happy beet, satisfied soul!
Spring Pizza
Ingredients
1 can artichoke heart (enough for 4 pizzas)
1 large yellow potato (enough for 2 pizzas, double for additional)
Brie cheese (for cheese see below for detail)
Gruyere cheese
Parmesan cheese
1 cup Balsamic
Fresh Sage (best budget buy for herbs below)
Fresh Thyme
Fresh Rosemary
1 tbs Butter
Olive Oil
1 large Shallot (per pizza)
1 large Garlic clove (per pizza)
1 package of Arugula
1 Carrot
1 tbs Mustard Powder
1 package Proscuitto
Naan bread (see below for detail)
Crushed red pepper
For homemade Naan crust
This recipe is geared towards a personal size pizza. The dough recipe will make 4 nice
size pizzas! Store bought Naan is also a wonderful option.
Also feel free to substitute any combination of cheese and add additional veggies!
Depending on how many pizzas you would like to make would change how much cheese
to purchase.
For Balsamic reduction
For fresh herbs I often purchase the organic poultry pack as all 3 of the herbs we use in this recipe are included.
I highly recommend using a mandoline to cut potatoes into the thinnest round slices possible. If not use a knife and go as thin as you can.
To remove some starch, soak the potato slices in cold water for 30 minutes and then pat dry.
If making your own Naan dough, start that process while potatoes are soaking. Do not cook the dough just prepare it.
Chop 1 large sage stem and 3 leaves, remove and chop rosemary leaves from 2 stems and remove the leaves of around 10 thyme stems. In a mixing bowl add potatoes all of the fresh herbs and a table spoon of olive oil. Add salt, pepper and mustard powder. Give the potatoes a good toss.
Turn sauté pan on low and add 1 tbs butter and 1 tbs Olive oil. Add one diced garlic clove and Shallot per number of pizzas you are making. Allow to sauté until translucent, 3-5 minutes. Remove from heat and pour butter mix into a side dish.
At this time once your dough has risen divide dough into 4 equal balls and roll out into desired thickness. I prefer mine on the thinner crispy side. Heat a cast iron pan to medium low heat. Add a drop of oil to the pan and cook your dough for 2 minutes each side and lay on cutting board to cool.
Turn oven on 400. Spread butter, garlic and shallot mixture on the Naan crust. Sprinkle with crushed red pepper, a little salt and parmesan cheese. Add Brie and Gruyere or cheese of you choosing. Cover cheese with the thin herb potatoes.
Cut artichoke hearts in half and layer on top of potatoes, sprinkle with salt and pepper and additional crushed red pepper and parmesan as desired. See below pictures for reference.
Place pizza on a cookie sheet and place in the oven, bake for 20- 25 minutes until golden brown. I recommend sliding the pizza off the cookie sheet and directly onto the oven rack for the last 5 minutes.
While the pizza is in the oven prepare the Balsamic reduction following the above link.
For the Arugula and carrot salad, place a large handful of Arugula in a mixing bowl,using a mandoline or knife slice thin Carrot rounds and add to the Arugula. Add olive oil and a sprinkle of salt.
Once pizza is golden brown remove the oven and place on cutting board to cool. After 3 minutes add 3-4 slices of prosciutto. Add the arugula and carrot salad and drizzle in Balsamic reduction. Don’t forget additional crushed red pepper and Parmesan cheese!
