Cure to a Hangover? More Wine: White Wine Pizza


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Okay, now aside from all the healthy baking, let’s also not forget to take into consideration the guy’s POV. My guy here is fan of all things oily, buttery and fatty. MOISTEN WITH FATNESS would really sum it up.

So as requested, dinner tonight will be a hearty pizza. I’m personally not a fan of deep-pan pizza or anything too greasy (although it does seem to cure hangovers…ahem*) so I’m making a simple Buffalo Mozzarella and Tomatoes Pizza =)

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I’ve researched around and there are many different types of pizza dough recipes avail but seems the most traditional Italian chefs always add white wine instead of just water (aka Mario Batali, although I’ve yet to try his new restaurant LUPA since I’ve heard mixed reviews but note to self to try the pizza there…!) So I’ve used a white wine pizza dough recipe for tonight and sneakily subbed in 1/3 cup of whole-wheat flour into the recipe in hopes that my guy won’t notice! Anything with whole-wheat or looks slightly too healthy causes him to cringe FYI.

Buffalo Mozzarella & Tomatoes Pizza (adapted from: Everyday Exotic from www.foodnetwork.com)
This recipe serves 4

Ingredients

Pizza Dough
– 3 1/4 cups all purpose flour, plus extra for dusting (feel free to make it half-half with whole-wheat flour for a healthier version)
– 2 teaspoons instant yeast (since I only had dry active yeast, just do the simple conversion: 1 tsp instant to 1 1/4 tsp active dry)
– 1 tablespoon salt
– 1 tablespoon sugar
– 1 cup warm water
– 1/4 cup dry white wine at room temperature
– 3 tablespoons olive oil

Directions:

  1. Combine flour, yeast, salt and sugar in large bowl.
  2. Make a well and add wet ingredients: warm water, wine, olive oil.
  3. Stir until the dough comes together. Then you will need to get down and dirty with your fingers!
  4. Lightly flour a work surface and turn out the dough to knead until it is smooth and elastic (around 5 minutes)
  5. Split the dough into balls (size to your liking depending on how big you want to make the pizzas!); lightly oil a large bowl with 1/2 teaspoon of olive oil. Place the balls in, cover with plastic wrap and place near a warm dry spot to rise for 1 hour.
  6. Remove balls of dough from bowl after it has had time to rise then punch down to release air and with it again with plastic wrap to reserve when ready to assemble. Note: any remaining dough can be simply placed into a clean plastic resealable bag in the fridge or freezer for future use!)

Buffalo Mozzarella & Tomato Pizza:

Ingredients:

  • Flour and cornmeal (optional as I just used flour) for dusting
  • Pizza dough already made
  • 1 cup whole canned tomatoes, crushed with hands (note: I would suggest to crush these then lay them on the pizza since too much juices may make the pizza a soggy one!)
  • 1 ball buffalo mozzarella, drained from water
  • 1 tablespoon olive oil
  • 1/4 cup basil, leaves torn (I had none avail! So cheated and used dry oregano & thyme as substitutes…horrible, I know. I tried but the market nearby was completely out!)

Directions:

  1. Preheat oven to 450 degrees F (around 232 degrees C).
  2. Flour a clean dry working surface and roll out pizza dough to 1/4 inch thick (can go thinner if you want thin crust pizza!)
  3. Dust a large cutting board with flour and cornmeal (again, optional) and transfer rolled dough on top.
  4. Scatter tomatoes over pizza dough leaving an inch around the edges of crust. Tear pieces of buffalo mozzarella and place on pizza. Place olive oil in a small bowl and brust edges of dough with it.
  5. Then slide the pizza into the oven and bake until crust is slightly golden and cheese has melted, approximately 10 minutes.
  6. Garnish pizza with torn basil leaves (or in my case, dry oregano & thyme), slice & serve!

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I also made some simple meatballs. I just combine minced beef, an egg, oregano, fennel, garlic, salt & peppered it. Didn’t have breadcrumbs so used almond flour instead to hold it all together! Simmered these babies in a basic tomato sauce…with a bit of white wine for a kick for around 30 minutes and there you have it!

This pizza dough recipe is amazing. Crisp on the outside, chewy inside. I am now officially IN LOVE with mozzarella balls! It’s a soft gooey goodness……

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What’s next? Sit down, pour yourself a glass of wine and it’s feasting time! Foot massage to follow….Ahhhh….I’m starting to like Tuesdays =)

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