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Mini Ricotta and Arugula Pizza
yNA adaptation of a recipe by chef Anne Burrell. The individual pizza crusts may be baked in the oven or grilled. See steps below.
Serves: 6
Active time: 20 – 60 minutes (If you make your own pizza dough, allow an extra 40-45 minutes to allow for rising time)
1, 14-ounce can diced, organic tomatoes, drained
half a medium onion, diced
1 T dried oregano 1 T dried basil (top with fresh basil leaves if in season, for serving)
Avocado oil for sautéing
1 lb. fresh prepared pizza dough (Use spelt flour recipe below, or purchase gluten-free or other frozen dough. Thaw completely before working it.)
Organic all-purpose/spelt/or gluten-free flour, for dusting
About 2 T organic cornmeal
1 lb. whole-milk ricotta cheese
1 bunch of fresh arugula, roughly torn (roughly 3 oz.)
Sea salt flakes or freshly ground
Olive oil for drizzling on baked flatbread pieces
1. Prepare the thawed dough, if using frozen, or mix a batch with the following spelt flour recipe (contains gluten, but provides a nice lightly crispy texture). Let it rest in an oiled bowl, covered lightly with a tea towel.
2. Warm a sauté pan or skillet on medium to med-high heat. Add 2 to 3 T avocado oil with the diced onion and drained tomato pieces. Sprinkle in the herbs. Simmer and stir until the onions are soft and translucent. Remove from heat.
3. Preheat grill to very high heat (550° to 600°). OR Preheat the oven to 425 – 450F (or to a temperature indicated on the frozen dough packaging, if using).
4. Divide dough into 6 roughly equal-sized pieces. Dust a work surface with flour, and roll each piece of dough into a rectangle (about 7½ × 5½ inches).
5. If grilling: Oil the grates before carefully placing dough rectangles on them to cook. Grill, covered, until dough stiffens and bubbles start to form, 1 to 2 minutes. Flip the pizzas and cook, moving occasionally so the bottoms don’t burn, until light grill marks appear and the crusts are cooked through, 1 to 2 more minutes.
If baking: Place the rolled dough shapes onto a baking sheet that has been greased with avocado oil and sprinkled with organic cornmeal to keep the bread from sticking. Each side may take about 5-7 minutes to bake.
6. Remove pizzas from the grill or the oven, and let cool for 2 minutes. Drizzle each piece lightly with olive oil, then spread evenly with ricotta – use ¼ cup or so per serving. Top with the sautéed veggies and herbs, then with the lightly trimmed arugula. Sprinkle with flaky sea salt, or a light grind of unrefined sea salt.
Ricotta is a mildly flavored soft cheese often used as part of the filling in lasagna. Compared to aged solid cheeses, it is lower on the histamine scale.
Easy Spelt Flour Pizza Dough (a gluten grain)
Yield: One 16-inch diameter pizza crust or 6 individual crusts fro the recipe above.
yNA adapted from makingthymeforhealth.com
Prep time: 10 mins. Cook time: 20 mins.
1.5 c warm water (not hot*)
3 T coconut nectar sugar, or unrefined sugar
2 and 1/4 tsp (1 packet) active dry yeast, or 2 1/2 tsp if using loose active dry yeast
3 and 3/4 c spelt flour
1 T extra-virgin olive oil (optional)
1 1/2 tsp fine sea salt
3 T organic cornmeal
1.In the bowl of a stand mixer with a dough hook attached, add the warm water then sprinkle the yeast and sugar on top. OR mix gently by hand in a glass or stainless steel bowl, using a rubber scraper. Allow to sit for 5-10 minutes, until yeast begins to bubble and foam to the surface. If it isn’t foaming your yeast is probably dead. Start this step again with fresh yeast.
2. With the mixer running on slow speed, add half of the flour, followed by the olive oil and salt. Allow to mix for 10 seconds then add the remaining flour. Once the dough starts to form, increase speed to medium and allow to mix for about 3-5 minutes. It should be smooth and slightly tacky but not sticky. If it’s sticking to your hands, try adding a tablespoon of flour at a time while the mixer is running, until the dough is smooth enough to handle.
3. Transfer the dough to a piece of lightly floured parchment or waxed paper (or non-stick surface). Use your hands to form a ball. Lightly grease the mixing bowl with olive oil, transfer the dough back to the bowl then cover with a towel. Allow to rise for at least 30 minutes.
4. Preheat the oven to 450°F. Transfer the dough to a piece of parchment paper dusted with the cornmeal (or a pizza stone). Roll out into a roughly 16” circle OR into six individual portions, shaped like rectangular flatbread. Bake smaller portions for about 5-7 minutes per side, watching and turning when the edges get lightly golden.
NOTES:
If making one whole pizza with toppings of your choice, spread the prepped ingredients on top before carefully transferring the pizza to the preheated oven. Bake directly on the rack for 15-20 minutes, until thick and golden brown. Allow to cool for about 5 minutes before slicing and serving.
You may prep and freeze the dough for future use. To do so, allow the dough to rise and transfer it to a freezer bag. Get as much air out as possible. Freeze for up to 3 months and defrost when ready to use.
