The Venice Beach Pizza

Recipes

Ingredientes:

Pizza Dough: – 470 grams reverse osmosis-filtered water – 16 grams sea salt – 1 gram instant yeast – 350 grams all-purpose or “00” flour, sifted – 350 grams bread flour, sifted – 25 grams whole wheat flour, sifted – 5 grams California olive oil Cilantro Basil Pesto: – 1 12-ounce jar basil pesto – 1 bunch fresh cilantro Pizza and Garnishes: – 16 ounces Real California whole milk ricotta cheese – 1 1/2 pounds Real California whole milk Mozzarella cheese – 2 California red bell peppers, fire roasted and sliced – 12 ounces California shell-on pistachios, shelled, crumbled, and salted :Ricotta, Mozzarella, Real Californian Encontrar y Comprar

Direcciones:

To prepare Pizza Dough, combine water and salt in bowl of stand mixer [paddle attachment], stirring to dissolve salt. Add yeast, then all-purpose, bread, and whole wheat flours and stir 30 seconds. Cover with damp towel and rest 20 minutes. Add olive oil and use mixer [dough hook] to knead 6 minutes. Rest 2-3 hours. Divide into 3 400-gram portions and shape into balls. Cover and rest 2-3 hours

To prepare Cilantro Basil Pesto, combine pesto and cilantro in a blender and blend to incorporate.

To prepare Pizza and Garnishes, preheat oven to 550°F. Stretch each dough ball into 14-inch round. Top with dollops of ricotta cheese and Cilantro Basil Pesto. Top with mozzarella cheese and peppers and bake until 80% done, 5-7 minutes. Add pistachios and bake 2 minutes. Rest pizzas briefly on a wire rack before cutting into 6 slices each.

Recipe courtesy of Chef Jason Garland, Medina Golf & Country Club, Waverly, Minn.

Por Orden:

Makes 3 pizzas

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