Thursday, August 7, 2008

Pizza Dough Take 3

Or clearly Alicia gets obsessed with something and feels the need to make it three times in a week.

Last night I made pizza dough again, but this time I used whole wheat flour. While it was very good (pictures will be coming soon) there were a couple of things I noticed different with the whole wheat flour. First, for the half recipe I used almost 2 1/2 c. of w.w. flour instead of the 1 1/2 of a.p flour. Second, and this is probably because of the increase in flour, it definitely needed a little more honey in the dough.

For toppings I used a caramelized onion (see Alicia obsession above) and tomato saute from Sunday night. It was a take off on this recipe from Gourmet ( that was on the cover two months ago. Since we messed with the original recipe so much, and didn't use make the full batch, I'll post what we did and you can also take what you like from each. At some point I will follow the original recipe, and I'll let you know how that compared to my version.

3 small onions, thinly sliced
3 cloves garlic, thinly sliced
2 beefsteak tomatoes, diced
1/2 pint cherry tomatoes
1/2 c. basil leaves, julienned
1 tsp. thyme leaves, chopped
2 TB olive oil
Salt and pepper to taste

In 1 TB of olive oil, saute onions (sprinkled with salt and pepper) over medium heat until just starting to get color. Add garlic and thyme and continue to saute until onions and garlic are golden brown. Remove from heat, and scrape into a bowl. Return pan to heat, add remaining olive oil, and add tomatoes when oil is hot but not smoking. Saute until tomatoes start to split their skins, then add back onion and garlic mixture, add basil, and season to taste. serve over sliced flank steak. (We marinated our flank steak in 1/2 bottle of pinot noir leftover from Friday night, garlic powder, touch of honey, smoked sea salt, and chipotle powder for 3 hours, then grilled it for four minutes per side.)

While I liked the flavors mine turned out almost like a chutney. Because I had used the beefsteak tomatoes they let out much more juice than the cherry tomatoes, and combined with the caramelized onions, it was really thick. Of course being so think made it a great topping for pizza.

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