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Vegetable and Walnut Pizza

From the Culinate Kitchen collection by
Prep Time 20 minutes
Total Time 1½ hours
Yield 4 single pizzas

Culinate editor’s note: This recipe was created by Mollie Katzen and provided to us by the California Walnut Commission.

Introduction

Homemade pizza is more accessible than you think, especially if you keep a supply of dough in the freezer and a few topping ingredients on hand on a regular basis. If you make small pizzas (“pizzettas”), you can individualize the topping, and satisfy the various tastes of everyone in your household, without a whole lot of extra work.

Ingredients

Dough

1 cup wrist-temperature water
2 tsp. (1 package) active dry yeast
~ A pinch of sugar
½ tsp. salt
1 Tbsp. olive oil, plus extra for the bowl
3 cups unbleached all-purpose flour (¼ cup may be rye or whole-wheat flour)
~ Extra flour for kneading
~ Cornmeal for the baking tray

Toppings

~ Thin slices of mozzarella
~ Thinly sliced red onions
~ Mushroom slices
~ Sliced bell pepper (various colors)
~ Cauliflowerets
~ Broccoli florets
~ Canned artichoke hearts, drained and sliced
~ Olives (any kind), pitted and sliced
~ Ripe tomato slices
~ Grated Parmesan or pecorino
~ Chopped walnuts

Steps

  1. Place the water in a medium-large bowl, sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until it begins to bubble. Stir in the salt, oil, and 1 cup flour. Stir for several minutes with a wooden spoon. Add the remaining flour, ½ cup at a time, mixing after each addition. The dough will be soft, but should not be sticky.
  2. Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let it rise until doubled in bulk. This will take about 1 hour.
  3. Punch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.) Divide it into four equal parts, knead each quarter for a few minutes, then let the four balls of dough rest for about 10 minutes. (This allows the gluten to relax, so the dough will stretch easily into shape.)
  4. Patiently stretch each ball into a 6-inch circle. Sprinkle two baking trays with cornmeal, and place two dough circles on each. Meanwhile, preheat the oven to 500 degrees. Top each pizza with any combination of toppings. Make sure the walnuts are on top, so they can toast.
  5. Bake in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown. (If you’re not sure if the pizza is baked through, you can take one pizza out of the oven and cut it in half. If it is still a little doughy on the inside, return it to the baking pan and bake a few minutes longer.) Serve hot, warm, or at room temperature.

Notes

For easy freezing, one batch of dough divides perfectly into two 1-pound ricotta-cheese containers, or you can fit a whole batch into a 1-quart yogurt container. Take the container out of the freezer before you go to work, and it will be ready to roll, so to speak, when you get home.

This content is from the Culinate Kitchen collection.

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