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.