Week 8 Live Class Information
Pizza Party! Spinach Artichoke Pizza with Caramelized Onions and Whipped Herb Ricotta with Lemon Arugula Salad
Servings
4
Ingredients
For the Toppings
- 1 cup of spinach
- 1 can of artichoke hearts
- 2 large onions
- 2 tbsp balsamic vinegar
- ⅓ cup goat cheese
- ½ cup whole milk ricotta
- 1 tbsp honey
- Fresh or dried herbs (basil, thyme, sage, oregano, or rosemary)
- ¼ shredded parmesan (to garnish, or you can use leftover burrata)
- Olive oil
- Salt & pepper
For the Pizza Dough
- 1 ball of whole wheat pizza dough (*make ahead of class* see recipe below, or buy a store-bought ball)
For the Salad
- 1 box of arugula (5 oz)
- 1 avocado
- ¼ cup walnuts (or any nut that you have)
- Juice of 1 lemon
- ¼ cup olive oil
- 1 tsp honey
- Salt & pepper
Equipment Needed
- 2 small bowls with whisk
- Large salad bowl
- Cast iron skillet or saute pan
- Kitchen aid (for pizza dough)
- 1 large sheet tray (or pizza stone)
Instructions
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.
Shopping List
Produce
- 1 box of arugula, or spinach (for the salad)
- 1 avocado
- 1 lemon
- 1 clove of garlic
- 1 cup fresh spinach (for the pizza)
- 2 large onions
- Fresh herbs (such as basil. Can also used dried thyme, basil, or oregano)
Other
- 1 can of artichoke hearts
- Walnuts (or any nut you have)
Pantry Staples
- Olive oil
- Honey
- Balsamic vinegar
- Salt & pepper
Dairy
- ½ cup whole milk ricotta
- ⅓ cup goat cheese
- ¼ cup parmesan cheese (or leftover burrata)
For Homemade Pizza Dough
- Dry active yeast
- All-purpose flour
- Whole wheat flour
- Sugar
- *or 1 store-bought ball of pizza dough
- OR your favorite gluten-free crust such as almond flour pizza crust box mix or Bob’s Red Mill Gluten Free pizza dough mix. You may need eggs depending on the mix.
Ingredients (Homemade Dough to make ahead)
Yields 2 balls of dough
- 1 teaspoon granulated sugar
- 1 Tablespoon yeast
- 1 and ½ cups warm water
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 and ½ cups all purpose flour (*start with 1 cup. Add more gradually until the dough comes away from the side of the mixing bowl into a ball. The amount of flour will vary depending on the day and humidity*)
- *option to use one type of flour if you only have one
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.
