Cost: $20 and over
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2
The Boogie was created in a Sacramento Pizza joint out of left over contents of the deli tray we'd ordered. I piled together the contents on top of a slice of sourdough garlic bread and thought to myself, "This concoction deserves further development." So develop I did for your eating enjoyment!
Ingredients:
Toppings
4-8 slices Canadian Bacon (depending on size)
8 oz fresh mozzarella (shredded)
1/4 cup Santana Bella Vitor (shredded)
1/4 cup 1 tbsp Arugula
1/3 cup Kalamata olives (diced)
1 shallot (diced)
1 tbsp fresh chives diced
Red pepper flakes (to taste)
1/4 cup 1 tbsp Arugula
1/3 cup Kalamata olives (diced)
1 shallot (diced)
1 tbsp fresh chives diced
Red pepper flakes (to taste)
Sauce
1/4 cup Zo's Marinara
2 tbsp Ricotta cheese
2 cloves garlic (minced)
1 tsp fresh thyme (diced)
1 tsp fresh basil (diced)
1/3 cup black berries (mashed)
2 tbsp sun dried tomatoes (diced)
fresh crack pepper (to taste)
2 tbsp Ricotta cheese
2 cloves garlic (minced)
1 tsp fresh thyme (diced)
1 tsp fresh basil (diced)
1/3 cup black berries (mashed)
2 tbsp sun dried tomatoes (diced)
fresh crack pepper (to taste)
Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust
Preheat oven to 450 degrees.
Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.
(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)
Sauce
Mix all ingredients together with Zo's marinara until mixed well.
Mix all ingredients together with Zo's marinara until mixed well.
Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Pour the pesto sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle Arugala then mozzarella over the sauce. Sprikle around your olives and then cover the pizza by laying out your slices of Canadian bacon. Finish up by spreading out your Bella vitor cheese and shaking your red pepper flakes until your have your desired amount (do not add the shallot or fresh chives yet.)
Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone, top with shallots and chives and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!
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