Monday, July 17, 2017


Sourdough Pizza


1 3/4 c flour (I used white flour)
5 tbs olive oil
1 c starter (unfed)
1 1/2 tsp salt
black pepper

Toppings (you do you, these are only delicious suggestions)

1-2 tbs olive oil
3-4 artichoke hearts sliced thin
1 c cherry tomatoes, halved
1-2 cloves garlic chopped
6-7 slices of fresh mozzarella
4-5 tbs fresh basil
5-6 fresh arugula leaves 
crushed red pepper flakes
black pepper 
sea salt

Preheat oven to 500 degrees.

To make the dough, hand mix the flour, olive oil, starter, salt and pepper until a workable dough forms. Knead for about 5 minutes until the dough is soft but strong and shiny. Let sit for 30 minutes either wrapped in plastic or in a glass bowl with a damp paper towel over it. 

Roll the dough out on a floured work surface. I prefer a thin crispy crust, so I split the dough in half and rolled two 12" rounds about 1/4" thick. Place rounds on a lightly oiled pizza pan or baking sheet. Spread the 1-2 tbs of olive oil across the round and top with remaining ingredients. Bake 10-12 minutes. Enjoy with a glass (or two) of wine.

Nothing says "i'm sorry for being a slacker" like pizza right? I must admit, summer has kept me quite occupied in the best of ways. As more and more produce comes into season, i'm reminded to take note of what I am making these days and to embrace the shift from colder weather all-day-braised sort of foods to lighter, quicker, fresher meals. Pizza of course, is a year round favorite. Garlic and basil were harvested from The Field Museum garden and the arugula came from my own. I'm slowly building my vegetable recipe arsenal for the remaining summer months, so stay tuned, and in the meantime, make pizza.   
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