From-scratch Pizza to Salad | Milkbottle

From-scratch Pizza to Salad

Very simple but tasty and healthy food from the book Kid Chef by Melina Hammer

Colorful Crunch Salad
Colorful Crunch Salad
Colorful crunch salad

prep time 15 minutes
cook time 5 minutes
4 red,orange and yellow bell peppers, cored and sliced into thin, bite size strips
2 celery stalks, diced
1 handful green beans, ends trimmed, sliced into thin coins
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed and chopped
2 tablespoons olive oil
2 teaspoons sherry or champagne vinegar
freshly ground black pepper
1/3 cup silvered almonds
Toast the nuts. Arrange almonds in a single layer on a toaster oven tray. Toast for 4 minutes or until they become fragrant and their edges turn golden. You may agitate pan halfway through, circulating the almonds for even toasting. Transfer them to a small dish.

Assemble the salad. Layer the peppers, celery, green beans, parsley and capers onto a serving platter. Toss slightly to incorporate.

Serve. Drizzle the salad with olive oil and vinegar,-season with pepper, and scatter the toasted almonds on top. Serve immediately.
From-scratch Pizza

Prep Time
 20 minutes
 plus 3–24 hours to rest and rise
Cook time
 10 minutes

1 cup plus 2 tablespoons all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 cup water, mildly warm
¾ teaspoon active dry yeast
1 teaspoon olive oil
1 cup fresh mozzarella, torn
6 slices prosciutto, torn (optional)
½ cup Parmigiano-Reggiano, 
finely shredded
Flake salt, such as Maldon
Olive oil
2 to 3 cups fresh arugula, rinsed 
and patted dry
1 lemon, halved

Tools / Equipment
Fine grater
Large bowl
Small bowl
Pizza stone
Baking sheet
Tea towel
Parchment paper
Metal spatulas
Combine the dry ingredients. 
In a large bowl, use a fork to stir the flour and salt together well.
Mix the yeast and knead the dough. 
In a small bowl, stir the water and yeast together, add the olive oil, and stir again. Add this mixture to the flour mixture, and knead with your hands until well combined, about 3 minutes. Let the dough rest for 15 minutes.
Knead it again. 
Knead the rested dough for 3 more minutes. Bring it out onto a heavily floured work surface, cut it in half, and use the outer edge of your palms to shape each into a ball. Cover the dough with a damp tea towel. Let rest and rise for 3 to 4 hours at room 
temperature, or 8 to 24 hours in the refrigerator.
Heat the pizza stone. 
Place the pizza stone on the middle rack in your oven and preheat it to its highest setting for at 
least 1 hour.
Stretch the dough. 
Place a dough ball on a well-floured surface, and use your fingertips, all together, to indent half an inch from the edge to make a border all the way around. Lift the dough and stretch it across your knuckles, pulling the thick areas thinner. Then lay it down and gently pull with your fingers to shape and stretch it farther as needed, until it is 12 inches wide. >>
Add the toppings. 
Lay the stretched dough on a sheet of parchment paper laid on a well-floured overturned baking sheet and top the dough inside the border with the torn mozzarella and prosciutto, the shredded Parm, a pinch of salt, and a drizzle of olive oil.
Bake the pizza. 
Use a quick, firm sliding motion to transfer the parchment and pizza to the pizza stone in the hot oven. Bake until the crust is golden and the cheese bubbles, about 10 minutes.
Dress the greens. 
While the pizza cooks, transfer the arugula to a large bowl. Squeeze the lemon halves over the greens, cupping a hand underneath to catch any seeds, and toss to combine.
Remove the pizza by lifting it from the parchment edges, then transfer the pizza with two spatulas 
to a cutting surface or platter. Top with the ­lemon-
dressed greens, add another scatter of salt, cut into wedges, and eat at once. Repeat stretching and topping the second pizza, and cook it while you munch on the first.

To make this pizza, stretch your dough until it’s pretty thin for a crispier pizza crust. There’s a fine line between stretching and poking a hole, so pay attention to the thinning parts, and lay the dough down at any point if it becomes too fragile. Be patient; even if you “mess it up,” the results will still taste delicious.

Helpful Hint
Dough can be made three days in advance and should be made one day before making this recipe. If you refrigerated the dough, remove it 30 to 45 minutes before you shape it for the pizza.

Images: Melina Hammer from the book Kid Chef

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