Prep 45 mins
Cook 15 mins
This looks neat, yummie, and gourmet in that New York City sort of way. Or it may suck. I don't know, as I haven't made it yet. It comes from Jean-Georges Vongerichten, who must be some fort of famous chef or something. Anyhow, I found it in City magazine.
For the pizza dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons olive oil
- 3⁄4 cup cold water
- 1 (1/4 ounce) packet fresh yeast
- 1⁄4 cup warm water
For the salad
- 4 cups boston lettuce, washed, dried, cut into 1-inch -wide chiffonade
- 4 cups wild arugula, washed and dried
- 2 cups basil leaves
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup olive oil
- kosher salt
- japanese shichimi-togarashi
- For the pizza dough: Place flour in a food processor.
- Combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. Mix well.
- Dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
- With the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. Process until the dough forms a ball on the blade. (If it is sticky, add sprinklings of flour.).
- Transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
- Divide the dough into four equal parts. Roll each piece into a smooth tight ball.
- When needed, roll each ball into a circle 1/4" thick.
- Brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
- Cut into quarters and top with the salad.
- For the salad: Put the lettuces and basil in a large bowl. Sprinkle with salt, drizzle with olive oil, and then lemon juice.
- Toss gently but thoroughly, and mound neatly on top of each pizza crust. Sprinkle with the togarishi and serve while the crust is still warm.