Thinking of Garlic
1/23/12: Chicago-Style Garlic and Butter Pizza
When it came time to figure out what to have for Monday lunch, garlic kept on coming to mind. Probably caused by the chicken vesuvio I have planned for later this week; that recipe sure has the garlic!
So, yes, garlic. The recipe that jumped out at me was for a Chicago-style pizza that has a garlicky pizza crust to boot. Annemarie gave me this recipe late in 2010 and I made it for the first time about a month ago. Not too sure where she found it, but it really is an extremely flavorful pizza crust and doesn't take that much work to put together. May have a lengthy preparation time like all yeast doughs, but that is fine with me during these long winter days.
So here is the recipe for those who want to try it out:
Directions:
1. In large bowl, dissolve yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar, stir together. Cover with plastic wrap and let rise in a warm place for 20 minutes.
2. Stir the remaining 1 cup lukewarm water, 3 cups flour, cornmeal, and salt into the yeast mixture. Combine the butter and garlic; mix into the dough.
3. Turn out onto a lightly floured work surface and knead until soft and elastic, about 10 minutes. Lightly grease a large bowl, add the dough and turn to coat. Cover and let rise until doubled in size, about 1 hour.
4. Deflate dough then knead for 2-3 minutes. Grease a 13x9" baking dish and press in dough to cover bottom and 2 inches up the sides; let rise for 20 minutes. While waiting for dough to rise, preheat over to 400F.
5. Top pizza dough with your favorite toppings and bake for 30 minutes.
When it came time to figure out what to have for Monday lunch, garlic kept on coming to mind. Probably caused by the chicken vesuvio I have planned for later this week; that recipe sure has the garlic!
So, yes, garlic. The recipe that jumped out at me was for a Chicago-style pizza that has a garlicky pizza crust to boot. Annemarie gave me this recipe late in 2010 and I made it for the first time about a month ago. Not too sure where she found it, but it really is an extremely flavorful pizza crust and doesn't take that much work to put together. May have a lengthy preparation time like all yeast doughs, but that is fine with me during these long winter days.
So here is the recipe for those who want to try it out:
Chicago-Style Garlic and Butter Pizza Crust
Yield: One 13x9 pan
- 1 (2-1/4 tsp.) package active dry yeast
- 1-1/4 cups lukewarm water
- 3-1/4 cups flour, plus more for dusting (What I Did: I used 1/2 all-purpose and 1/2 bread flour)
- 1 tsp. sugar
- 1/2 cup cornmeal
- 1 tsp. salt
- 4 tbsp. butter, melted
- 1 garlic clove, ground to a paste (What I Did: I used 4 large cloves, minced them, and grounded them to a paste by sprinkling them with salt and smashing them against the cutting board with a chef's knife)
- pizza toppings, your choice (What I Did: My toppings were homemade pizza sauce--tomato sauce, dried basil, salt and pepper, sugar--mozzarella cheese, sliced bell peppers lightly sauteed, and pepperoni)
Directions:
1. In large bowl, dissolve yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar, stir together. Cover with plastic wrap and let rise in a warm place for 20 minutes.
2. Stir the remaining 1 cup lukewarm water, 3 cups flour, cornmeal, and salt into the yeast mixture. Combine the butter and garlic; mix into the dough.
3. Turn out onto a lightly floured work surface and knead until soft and elastic, about 10 minutes. Lightly grease a large bowl, add the dough and turn to coat. Cover and let rise until doubled in size, about 1 hour.
4. Deflate dough then knead for 2-3 minutes. Grease a 13x9" baking dish and press in dough to cover bottom and 2 inches up the sides; let rise for 20 minutes. While waiting for dough to rise, preheat over to 400F.
5. Top pizza dough with your favorite toppings and bake for 30 minutes.
I am not only a sucker for garlic but for peppers as well. Can you tell? :)
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