As I write this the weather in Los Angeles is "end-of-summer hot and dry" days with oddly chilled nights. I was craving food with bright and light flavors (hello, lemons) and yet comforting and fun (gimme bread dough anytime.) That multi-craving inspired this tangy disk of crispy goodness. 
Lemon Sauced Pizza w/ Fresh Baby Arugula,Salumi & Pecorino
My friends and family love my Lemon Pasta that I serve using Handmade Fettucini or Dandelion infused Stracchino. So, I figured, why not try it on Pizza? With all flavor combining, striking a balance that allows the flavors to shine through, but also not overwhelm is the really tricky part.
1 pizza dough (bread machine, artisan recipe or favorite dough recipe)
2 Tbls. butter
1/2 shallot (minced)
Juice of 1 lemon
Zest of 1 lemon
2 Tbls. White Wine
pinch of red pepper flakes
salt/pepper
1 cup heavy whipping cream
1 cup grated Asiago or Pecorino Cheese
Fresh Basil (or Lemon Basil)
1) In a large skillet on Med. heat - melt the butter and add the minced shallot. Cook til soft, about 3 minutes.
3) Add the cream and stir until the sauce is thickened (about 5-8 minutes.) Remove from the heat and let cool.
4) Preheat the oven to 475F. (Put a Pizza stone into the oven on Middle rack if using one.) Roll out your Pizza dough to a 12-14" circle and allow to rest for 5 minutes on your corn meal dusted Pizza paddle or oiled pizza pan.
6) Remove the par-baked Pizza and reduce the oven temperature to 375F. Spread the lemon sauce over the Pizza edge to edge (use the amount to your taste, you may not want all of it used.)
7) Sprinkle half of the cheese over the Lemon Sauce and return the Pizza to the oven to fully bake (about 10" or until crispy edges and bubbly cheese.)
2 comments:
What a pizza,must tasty!
Awesome recipe. My mouth is watering heavily ;) Need to try it, and need it soon. Thanks a lot!
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