Sunday, July 8, 2012
Avocado thin crust pizza
It's Sunday again and we've decided to create a thin crust pizza with our trusty cast iron. This might seem kind of odd because cast iron pans are more suited for deep dish pizzas but we just love our cast iron (let's name her the Hot Mama, just because she can hold heat so well and she takes care of us, like a mama does) we can't think of using something else (at least while I'm still a bit cast iron-obsessed).
The dough can be made a day prior and kept in the fridge covered with a cheese cloth.
1 tsp baking yeast
125 mL warm water
200 mL whole wheat flour
250 mL bread flour
1/2 tbsp salt
Let yeast dissolve and activate in warm water for a few minutes.
In a mixer, add in yeast water, then flours and salt and mix until smooth, about 4 - 5 mins. Let proof for several hours until at least doubled in size.
Knead for 5 minutes and proof again for at least 1 hour.
Preheat oven to 400 F. Knead once more and roll out to about 1/2 cm in height.
Lay dough on 9" cast iron pan and bake for 3 - 5 minutes until dough has hardened by not completely cooked.
1/2 cup Classic or Sicilian eggplant/aubergine, large dice
1 medium (about 150 g) zucchini, large dice
2 tsp dried oregano
5 - 6 tbsp tomato puree
Handful of Kalamata olives, chopped
Handful of baby spinach or arugula
1 small (about 50g) tomato, sliced thinly
1 avocado, sliced thinly
1 tsp dried oregano
Salt and pepper
1 cup shredded mozzarella cheese
In skillet, saute eggplant and zucchini with oregano until cooked through and somewhat dried.
Spread tomato puree over pizza dough. Add eggplant/zucchini. Add olives. Layer on spinach, then tomatoes and avocados. Sprinkle with oregano, salt and pepper. Cover with Mozzarella cheese.
Bake at 400 F for 15 mins or until cheese has browned. Have a great dinner and a great week!