Peter Reinhart's Pizza

This month's savory Daring Baker challenge was hosted by Rosa of Rosa's Yummy Yums, sadly without Sherry of What Did You Eat, who had planned it with her, but passed away July 20th. Peter Reinhart's pizza recipe from The Bread Baker's Apprentice was chosen by Sherry, and Daring Bakers all over the world lifted a slice in her memory.
Homemade pizza is one of The Kid's absolute favorite foods, so I was eager to try a new recipe. Some of the directions were new to me, such as chilling the flour before use, but the crust did not disappoint. It was light and tender with a very slight sourdough tang. Unfortunately, I allowed the dough to overproof by an hour on it's final rise, so it was too loose and prone to tearing to attempt to toss, as the challenge required. (I have a five year old. Best laid baking plans have a way of combusting!) Dinner was late, and my husband barely managed to snap a few pics before the pizza was snarfed up.
On the first pizza, I spread Tofutti Garlic & Herb Better Than Cream Cheese, then covered it with a Chunky Tomato Vegetable Sauce and topped it with turkey sausage. This one was a huge hit with The Kid. The second pizza had a simple Basil & Marinated Artichoke Pesto topped with caramelized sweet onions. It may have looked like a green lawn covered with brown worms, but it tasted simply sublime.
Chunky Tomato Vegetable Sauce:
2 Tbs olive oil

1 sweet onion, chopped

4-6 mushrooms, sliced

1 small zucchini, thinly sliced

14.5 oz can diced tomatoes

1 tsp mixed Italian herbs

1/4 tsp garlic powder

kosher salt to taste

Heat olive oil over medium heat in a large skillet or fry pan. Saute onions until soft, then stir in mushrooms and zucchini. Stir regularly until vegetables reach desired tenderness, add tomatoes with liquid, and mix in seasonings.
This challenge was another wonderfully tasty lesson from the Daring Bakers, and I will be incorporating some of Peter Reinhart's techniques into my pizza routine. Many thanks to Rosa for a lovely recipe and remembrance.


Speedbump Kitchen said...

I love the cream cheese idea...if you guys love pizza ( who doesn't!), you have to get Reihart's "American Pie", it's an amazing book...and he simplifies the recipes!

Amy said...

Your artichoke Pesto Pizza looks scrumptious!

Unknown said...

Thanks for another great post and recipe! I always look forward to your new posts. :) The sauce sounds good.

Maggie said...

I love the artichoke pesto pizza! I have to give that one a try as well as trying Tofutti cream cheese on pizza. Alex might like that for a change.

Anonymous said...

It actually does look like a lawn covered in worms! Perfect for Halloween :-D I bet it tasted wondeful - I love the flavor combos you used.

Anonymous said...

Your pizzas look great, Libby! It was the first time I'd chilled flour for pizza crust, too, but I'll be darned, worked like a charm!
I've got the Garlic Gravy link up on my blog- I'd not realzied I'd forgotten to do it, so thanks!

Anonymous said...

Basil and marinated artichoke pesto?!! Oh my, does that sound wonderful. I have been making a similar Peter Reinhart pizza dough recipe for years and that one does not call for chilled flour. To be honest, both recipes turn out to taste exactly the same. So who knows? Maybe the flour doesn't need to be chilled after all. Anyway, your pizzas look great. Well done.

Anonymous said...

I have to say, I loved this recipe too. Although I can't imagine what the chilled flour could have added to the recipe? But that's what taking these challenges is all about, eh?

Your pesto sounds amazing!
Jane of VeganBits.com