Saturday, January 28, 2012

Friday with Mr. B



 Let's Cook

 Spinach Bacon Artichoke Artisan Pizza with Feta

Kate and I made the dough for these little babies on Wednesday

Recipe:  Multigrain Pizza Dough with Honey

Prep:  20 min.  Stand:  30 min.

Chill overnight or up to three days


4       cups unbleached bread flour
3/4    cup whole wheat flour
1/4    cup rye flour (or cornmeal or additional whole wheat flour)
1       Tbsp. honey
1 1/2 tsp. table salt
1 1/2 tsp. instant yeast, also called bread-machine or fast-rising yeast
2       Tbsp. olive oil
2       cups water, room temperature

1.  In the bowl of an electric mixer fitted with dough hook, or in a large bowl using a large spoon, combine all ingredients except cooking spray.  Mix on slow speed, or by hand, about 3 minutes, until ingredients are combined and all the flour is wet.  Dough will be soft and gluten won't be fully developed at this point.

2.  If using an electric mixer, increase the speed to medium and continue mixing for an additional 2 minutes.  If working by hand, keep mixing with the spoon; you may also turn dough out onto counter and knead.  Mix long enough to create a smooth, supple dough, about 3 minutes.  If dough seems very stiff, incorporate more water, a teaspoon at a time, as you mix; if the dough is wet and sticky, sprinkle in more flour as you mix.  Dough should be tacky but not sticky.  Lightly grease bowl with olive oil or cooking spray.  Form dough into smooth ball and place in bowl, turning to coat the surface with oil.  Cover bowl with plastic wrap but do not let wrap touch dough.  Let dough stand at room temperature for 30 minutes, then refrigerate overnight, or up to three days (dough will continue to rise in bowl until it goes dormant from the cold).

3.  Two hours before you plan to make the pizzas, mist a baking sheet or cookie sheet with cooking spray, or rub lightly with olive oil.  Cut dough into 4 equal pieces, and form each piece into a smooth, round ball.  Place dough balls on prepared pan, mist lightly with nonstick cooking spray, and cover lightly with plastic wrap.  While dough proofs and comes to room temperature, prepare toppings and preheat oven to 500 degrees.  Stretch and shape dough.  Place on a pizza stone or whatever you use to bake pizza on:).  Top with Multipurpose Herb Oil (recipe below) and Toppings (see below) and bake one at a time for 5-7 minutes.  Makes 4 Pizzas.

Recipe:  Multipurpose Herb Oil


1  cup olive oil
1 1/2 tsp. garlic powder
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 tsp. dried oregano
1 tsp. dried rosemary, crumbled
1 tsp. dried crushed red pepper (optional)
1/2 tsp. paprika
1/2 tsp. dried thyme
1  tsp. salt
1  tsp. ground black pepper

Whisk all the ingredients together for about 15 seconds, long enough to evenly distribute them.  Most of the spices and herbs will tend to settle after a few minutes.  Always whisk or stir the mixture before using.  Let herbs steep in oil for at least 30 minutes at room temperature before using.  Store, tightly covered, in a cool dark place up to two weeks.  Makes 1 cup. 


1/2 pound  bacon, fried and crumbled
1 can artichoke hearts, drained and sliced
Baby spinach leaves, washed and patted dry
Feta Cheese, Crumbled

*I brush the Herb Oil generously on pizza dough before I add the toppings; sliced artichoke, then bacon, spinach leaves and finish with Feta sprinkled on top.  I brush the spinach leaves with some of the oil before baking. Enjoy!!

Source:  Adapted from BHG magazine

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