Recipe courtesy of Ina Garten
and
Jennifer Garner
Recipe courtesy of Ina Garten
and
Jennifer Garner
Episode:
Jennifer Garner
Garner Garten Pizza
Getting reviews...
- Level: Intermediate
- Yield: 1 pizza (plus additional dough)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 356
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 10 mg
- Sodium
- 449 mg
- Level: Intermediate
- Yield: 1 pizza (plus additional dough)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 356
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 10 mg
- Sodium
- 449 mg
Ingredients
Pizza Dough:
Pizza Sauce:
Toppings:
Directions
- For the dough, combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with the dough hook. Add 3 cups of the flour, then 2 teaspoons of salt and mix for about 10 minutes, slowly adding up to 1 more cup of flour to just keep the dough from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
- Brush a medium bowl with olive oil, place the dough in the bowl, and turn it several times to cover lightly with oil. Cover the bowl with a clean, damp kitchen towel and set aside at room temperature for 30 minutes, until doubled in size.
- Divide the dough into 4 equal parts and roll each one into a smooth ball. Place the balls on a sheet pan and cover them with the damp towel. Allow the dough to rest for 10 minutes.
- If you’ve chilled the dough, leave it at room temperature for 30 minutes to allow it to come to room temperature.
- To make the pizza, preheat the oven to 500 degrees F.
- Take a quarter of the pizza dough, 1 ball, and roll into a 10-inch circle. Sprinkle a sheet pan with the cornmeal and transfer the dough to the pan. (The remaining dough can be refrigerated for up to 2 days.)
- To make the sauce, add the tomatoes, olive oil, and salt to a blender and blend until smooth. Spread 1/4 to 1/2 cup of the tomato sauce onto the dough, leaving a 1/2-inch border. Sprinkle over the mozzarella cheese on top of the sauce. On half of the pizza, crumble over 1 cube of marinated sheep and goat cheese. Tear the basil leaves over all of the pizza. Cook for 12 minutes, until the dough is crisp and the mozzarella is melted.
- While the pizza bakes, make the arugula topping. Whisk together 1/2 cup olive oil, 1/4 cup freshly squeezed lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place 8 ounces baby arugula in a large bowl and toss with enough vinaigrette to moisten.
- Remove the pizza from the oven and top half of the pizza with the arugula salad topping.
