Week 8 Live Class Information
Pizza Party! Spinach Artichoke Pizza with Caramelized Onions and Whipped Herb Ricotta with Lemon Arugula Salad
For the Toppings
For the Pizza Dough
For the Salad
Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.
Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over medium heat and add the onions with 1 tbsp of olive oil. Cook until caramelized and brown, stirring often, for about 20 minutes. Deglaze with balsamic vinegar and remove from heat. Add in a clove of chopped garlic and fresh spinach. Cook until the garlic is fragrant and spinach has wilted (about 1-2 minutes). Season with salt/pepper.
In a small bowl, mix the ricotta with goat cheese, honey, herbs of choice, salt and pepper.
Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).
Remove the sheet tray from the oven and drizzle with a little olive oil. Carefully place the dough on the hot tray. Drizzle the dough with olive oil then spread the cheese mix evenly on the dough. Top with the caramelized onions mix, canned artichokes and parmesan. Season with a pinch of salt, pepper, olive oil, and red pepper flakes.
Bake for about 15 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically).
For the Salad
Combine all the dressing ingredients in a small bowl and whisk. Taste for seasoning. Dress the arugula in a large salad bowl with avocado and nut of choice.
For Homemade Pizza Dough
Ingredients (Homemade Dough to make ahead)
Instructions (Homemade Dough)
Watch step-by-step tutorials on how to make the dough before class
In your stand mixer fitted with a hook attachment (or large measuring cup), combine 1 tsp sugar, 1 tbsp yeast, and 1.5 cups of warm water (run the tap water on warm until its hot then measure out 1.5 cups). Let this mixture sit for 5 minutes until the yeast starts to foam.
Next add in the olive oil, salt, honey into the kitchen aid with the yeast and water mixture and mix with hook attachment (or hands). Add 2 cups of whole wheat flour and 1 cup of all-purpose flour. Mix on low with the bread hook until the mixture forms a ball. If your dough is too wet add 1/4 cup of flour at a time until it is smooth and coming away from the edges of the bowl (mine took a total of 3 1/2 cups of flour. Kneed for 5 minutes in the kitchen aid until the bread comes away from the bowl and is smooth and elastic.
Lightly flour your hands and the dough so that you can form it into a smooth ball. Place the ball at the bottom of your mixing bowl and cover with a kitchen towel. Set in a warm place to rise for 1-2 hours, or until doubled in size.
Once the dough has doubled in size, punch it down and roll out onto a floured surface. Divide the dough in half and shape into two balls. Each ball will make a 12 inch pizza. From here you can either roll out your dough and top it, OR you can freeze one or both. To freeze, spray a freezer bag with non-stick spray, place the dough inside, seal tight, and freeze. When ready to use, take out of the freezer and place in fridge the night before. Place the dough on the counter top to come to room temperature 30 minutes before you want to roll it out.