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Eat Like A Journalist: 3 Election Night Pizza Recipes
For journalists, nothing says election night like newsroom pizza. But alas, many of us – like many of you – aren’t working from the office yet. So does that mean no pizza? Of course not!
Making pizza at home doesn’t have to mean heating up a pie from your local pizza joint. It’s actually way easier than you might think.
Pizza dough in the grocery store used to be inferior, but things have vastly improved in the past few years (look for a locally-made dough). You can also make your own dough (see recipes below) or buy some from your favorite local pizza parlor.
Bake the pizza in the oven, and, in terms of toppings, you can use virtually anything.
Here are three ideas, but think about taking advantage of fresh produce, such as sautéed zucchini, thinly sliced and sautéed garden onions, fresh herbs, mushrooms, etc.
Pizza Dough #1
Here are two pizza dough recipes: #1 is faster and easier. #2 is a bit more complicated and must be refrigerated overnight.
Note: You will want to leave at least 45 minutes to let the dough rise. If you leave it overnight it will have even more flavor and chewy texture, but it’s not crucial.
Makes 4 small or 2 large pizzas.
Ingredients:
- 1/3 cup warm (but not boiling hot) water
- 1/3 cup milk
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoons sugar
- 2 tablespoons olive oil, plus oil for the bowl
- 1/2 teaspoon salt
- About 2 cups unbleached white flour, or a combination of white and whole wheat
Instructions:
- In a large bowl mix the water and milk (the temperature should be lukewarm like a baby’s bottle). Add the yeast and stir to combine, making sure the yeast doesn’t clump up. Add the sugar, olive oil and salt and stir. Gradually add the flour, adding only enough to make a dough that is not wet or overly moist.
- Place the dough on a well-floured surface and using your hands knead it for 4 to 5 minutes, adding more flour if needed. Shape the dough into a large ball. Add the kneaded dough to a large bowl and add some olive oil, about 1 tablespoon. Toss the ball in the oil so it’s coated on all sides. Cover with plastic wrap and let sit in a warm spot for 45 minutes. The dough should rise and almost double in bulk.
- Or, if you have time, cover with plastic wrap and refrigerate overnight. Remove the dough in the morning, punch the dough down, and let rise by letting it sit in a warm, dry spot for another hour. Then the dough can be rolled out and shaped.
- Bring dough to room temperature before using.
- Divide the dough into four equal-size pieces (for making individual pizzas or in half for larger pizzas). Using your well-floured hands, stretch the dough out keeping it thicker along the crust and edges. The crust should be fairly thin but don’t pull so much that the pizza rips or becomes too thin. I like to make the pizzas about 11 to 12 inches long by about 7 to 8 inches wide, in an oblong shape.
- Transfer the pizza to a well-floured pizza paddle or wooden board.
Note: You can also freeze raw dough after rising. Wrap dough tightly in plastic. Freeze for up to 6 months.
Pizza Dough #2
This dough is a bit more complicated and needs to sit overnight, but results in a wonderful chewy crust. This is an adaptation of the Napoletana pizza dough in Peter Reinhart’s "American Pie."
You will need an electric stand mixer with a dough hook for a really silky smooth dough. You can add half whole wheat flour to this recipe if you like.
Makes 4 individual pizzas or 2 8-inch pizzas.
Ingredients:
- 5 cups unbleached all-purpose flour
- 1 1/2 teaspoons sea salt or Kosher salt
- 1 teaspoon active dry yeast
- 1 3/4 cups cold water
- 1 1/2 tablespoons olive oil
Instructions:
- In the bowl of a standing mixer, using the dough hook, mix the flour, salt and yeast. Add the water and mix on low speed for about 4 minutes, or until the mixture forms a ball. Let dough rest for 5 minutes. Turn on the machine and mix again for 2 minutes at medium speed, or until the dough is no longer sticking to the sides or bottom of the bowl. If it’s still very sticky you may need to add a touch more flour.
- Remove the dough from the machine and place on a well-floured work surface. shape the dough into a smooth ball.
- Place the olive oil in a large bowl. Add the dough ball and coat on all sides. Cover with plastic wrap and place in a dry warm spot in your kitchen for 30 minutes. Then place in the refrigerator overnight.
- Bring the dough to room temperature before shaping your pizza.
White Clam Pizza
I first tasted a white clam pizza at Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. It was something of a revelation with its briny ocean flavors. In my version, I simmer the clams in white wine and garlic, take them out of the shell, and then reduce the cooking liquid until it’s almost a glaze thick enough to pour over the pizza. Grated Parmesan and red chile flakes finish the pizza off.
If you’ve never had a clam pizza and it sounds weird to you, just wait. You’re in for a very nice surprise.
Serves 4.
Ingredients:
- 2 to 2 1/2 dozen littleneck clams, or 1 to 1 1/2 dozen cherrystone clams
- 1 cup dry white wine
- 3 1/2 tablespoons olive oil
- Freshly ground pepper
- 1/3 cup chopped fresh parsley
- 1 to 2 cloves garlic, chopped or thinly sliced
- About 1/4 to 1/2 teaspoon red chile flakes
- 1 pizza dough, 1 pound
- Flour for rolling out pizza dough
- About 1 packed cup grated Parmesan cheese
Instructions:
- Clean the clams in cold running water. Place the clams in a large, heavy skillet.Pour on the wine, 2 1/2 tablespoons of the oil, pepper, garlic, half the parsley, and half the red chile flakes. Place over high heat and cook, stirring, for about 8 to 10 minutes, or until the clams have opened; discard any clams that don’t open up at all.
- Remove from the heat and let cool slightly. Remove the clams from the shells and discard shells. If using cherrystone clams, coarsely chop. If using littlenecks leave them whole. Set aside.
- Place the skillet you cooked the clams in over high heat and reduce the cooking liquids until slightly thickened, almost like a glaze, about 10 minutes.
- Preheat your oven to 500 degrees or preheat your grill to about 450 to 500 degrees. If you have a pizza stone preheat it.
- Meanwhile, working on a lightly floured surface, roll out the pizza dough to a circle about 8 to 9 inches wide. Transfer to a baking sheet or floured pizza peel.
- Spread the remaining 1 tablespoon of the oil over the surface of the dough. Add a light dusting of pepper. Scatter the cheese on top and then add the clams, distributing them evenly on the pizza round. Spoon on the thickened juices from the skillet and the remaining red chile flakes.
- Bake in the oven for about 8 to 9 minutes (or, if grilling, place on a grill sheet and grill, covered, over direct heat for about 5 to 6 minutes), or until the pizza is puffed, golden brown and the cheese is melted and bubbling. Sprinkle with the remaining parsley.
Spinach And Ricotta Pizza
This pizza is simple and straightforward but the combination of fresh spinach with creamy ricotta, mozzarella and grated Parmesan creates a cheesy spinach topping that will become a favorite.
Serves 4.
Ingredients:
- 2 1/2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1/2 pound baby spinach or regular spinach, about 8 cups
- Salt and freshly ground black pepper
- 1 pound pizza dough
- Flour for rolling out dough
- 6 ounces mozzarella cheese, thinly sliced
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- In a large skillet heat 1 1/2 tablespoons of the oil over moderately high heat. Add the garlic and cook, stirring for 1 minute. Add the spinach in batches, stirring, and cook until wilted and soft, about 4 minutes. Season with salt and pepper. Set aside to cool.
- Preheat your oven to 500 degrees or preheat your grill to about 450 to 500 degrees. Preheat a pizza stone if you have one.
- Meanwhile, working on a lightly floured surface, roll out the pizza dough to a circle about 8 to 9 inches wide. Transfer to a baking sheet or floured pizza peel. Spread the remaining 1 tablespoon of the oil over the surface of the dough. Add a light dusting of pepper. Scatter the mozzarella cheese on top and then add the sautéed spinach and garlic, distributing it evenly on the pizza round. Spoon small dollops of the ricotta cheese on top of the spinach and then sprinkle with the Parmesan.
- Bake in the oven for about 8 to 9 minutes (or, if grilling, place on a grill sheet and grill over direct heat covered for about 5 to 6 minutes), or until the pizza is puffed, golden brown and the cheese is melted and bubbling.
Tomato, Mozzarella, Anchovy and Arugula Pizza
A twist on a traditional Margherita pizza, this version combines fresh tomato slices, mozzarella, and salty anchovy fillets. When it comes out of the oven, sprinkle the pizza with fresh torn basil leaves and raw, peppery arugula leaves.
Serves 4.
Ingredients:
- 1 pound pizza dough
- Flour for rolling out the dough
- 1 1/2 tablespoons olive oil
- 2 large ripe tomatoes, thinly sliced
- Salt and freshly ground black pepper
- 6 ounces mozzarella, thinly sliced
- 1/2 packed cup grated Parmesan
- 6 to 8 anchovy fillets, plus some oil from the tin
- 1/4 cup fresh basil, torn into small pieces
- 1 cup arugula
Instructions:
- Preheat your oven to 500 degrees or preheat your grill to about 450 to 500 degrees. Preheat a pizza stone if you have one.
- Meanwhile, working on a lightly floured surface, roll out the pizza dough to a circle about 8 to 9 inches wide. Transfer to a baking sheet or floured pizza peel. Spread 1 tablespoon of the oil over the surface of the dough. Scatter the mozzarella cheese on top and then spread the tomatoes on top distributing them evenly on the pizza round, creating two overlapping layers if needed. Season with salt and pepper. Sprinkle with the Parmesan.
- Arrange the anchovies on top, crisscrossing 2 anchovies to create an “X.” Drizzle about a teaspoon of the anchovy oil over the pizza along with the remaining tablespoon olive oil.
- Bake in the oven for about 8 to 9 minutes (or, if grilling, place on a grill sheet and grill over direct heat, covered, for about 5 to 6 minutes), or until the pizza is puffed, golden brown and the cheese is melted and bubbling. Remove and scatter with the fresh basil and arugula.
