A long title, because this pizza has a lot on it! A parmesan, lemon, sun-dried tomato, and garlic sauce, topped with chicken chorizo sausage, oyster mushrooms, and fresh arugula. It’s delicious. I love the peppery undertones of arugula, and of course, you can never go wrong with garlic.
This is a big recipe–it makes two large pizzas, and could easily serve 6. Half it if you don’t want leftovers–but really, who doesn’t want leftovers? I froze the leftovers in portion sizes, so Reed can have some quick work lunches for this week. Make sure to start several hours before dinner, as the dough needs time to rise. This recipe will take about 2 1/2 hours, but two hours of that is rising time for the dough.
hands on time: 20 minutes
total time: 2 hours 20 minutes
2 1/2 cups warm water
2 packages active dry yeast
5 1/2 cups all purpose flour (plus a bit extra for rolling out)
3 teaspoons honey or sugar
1/3 cup olive oil
1 tablespoon salt
Dissolve the yeast in the warm water, and let sit about 5 minutes, or until it gets foamy. Mix in the sugar, olive oil, salt, and flour. Keep adding flour until the dough pulls away from the sides of the bowl, and isn’t overly sticky. Knead for 7-8 minutes, of if you have a mixer, use the bread hook for about that long. Put your dough in a greased bowl covered in a kitchen towel or plastic wrap, and put in draft-free spot to rise for around 2 hours, or until doubled in size. (While you’re waiting, start making recipe 2, the sauce.)
Once risen, preheat the oven to 500 degrees, divide dough in half, and roll it into as many pizzas as you’d like. (I made 2, but you could do 4 small ones if you’d like). Rolling it thin is key. Put onto greased, cornmeal sprinkled pans.
I baked the dough for about 5 minutes in the 500 degree oven, since I didn’t have a pizza stone, and wanted the crust to be crispier. Skip this step if you have a pizza stone or want a chewier crust.
Reduce the oven heat to 450 degrees. Top the crust with everything but the arugula, and then bake for about 10 minutes, or until the cheese is bubbly and the crust golden brown. After removing pizza from oven, top with arugula and some fresh ground pepper, and serve.
Garlic Parmesan Sun-dried Tomato Sauce
hands on time: 10 minutes
total time: 10 minutes
(This is for one large pizza, as I made the second pizza with red sauce. Double the recipe if you want to make both pizzas with this sauce.)
3 Tbsp. melted butter
3 Tbsp. tomato pesto
1 cup finely grated parmesan
1 lemon, juiced
6 cloves garlic
2 Tbsp. olive oil
Combine everything, whisk, spread on crust.
Toppings for pizza:
Chorizo sausage (chicken or pork)
-If you don’t want to make your own crust, you can buy it (baked or unbaked) at almost any supermarket, or even better–your favorite pizza place.