MYOPS on Better TV

Easy Pizza Dough
Makes 6 pizza doughs

4 ½ cups flour, plus extra for dusting
2 teaspoons sea salt
¼ cup extra virgin olive oil
1 ¾ cup water
1 teaspoon instant yeast

In a stand mixer or large bowl combine flour, sea salt, olive oil and water. On the slowest setting, with a dough-hook attached, begin to knead the dough. Add yeast and knead for five minutes until the dough begins to pull away from the sides of the bowl.

If kneading by hand, combine all the ingredients and begin to work with a wooden spoon until dough forms; add the yeast and combine. Dump dough onto flour dusted surface and knead until the dough comes together, about 10 minutes.

Break dough into 6 equal parts. Dust the inside of a plastic bag and add two doughs per bag. Place in refrigerator and let doughs sit overnight. When ready to use pull the doughs from the refrigerator one hour prior to baking to allow the dough to rise. 

Grilled Asparagus and Goat Cheese Pizza
Makes 1, 12” pizza

1 pizza dough
1 bunch asparagus
½ cup pesto
1, 3 oz. log goat cheese
Parmesan cheese, optional 

Preheat an outdoor grill or indoor grill pan.

Separate the asparagus bunch into two. Cut ½ the asparagus into 1” pieces and using a vegetable peeler, peel the remaining ½. Blanch 1” pieces if the stalks are woody or larger.

Lay dough on the grill top and cook for 2-3 minutes, rotating as needed to prevent burning. Flip and top with pesto, asparagus and goat cheese. Grill until golden brown on the other side, 2-3 minutes. Remove and top with parmesan cheese if desired. 

Cast Iron Caramelized Onion and Turkey Sausage Pizza with Arugula
Makes 1, 12” pizza

1 pizza dough
¼ lb. turkey sausage, uncooked
1 onion, thinly sliced
1 cup fontina cheese
1-2 cups arugula
1 tablespoon lemon juice
Olive oil, optional

Preheat oven to 450 degrees Fahrenheit. Place a cast iron skillet in the oven to heat.

In a skillet over medium heat remove sausage from casing and cook, breaking with a wooden spoon until sausage is cooked through. Remove sausage from pan and add onion to the pan, sauté until translucent and golden brown. Season with salt if desired.

Remove cast iron pan from the oven and while hot (be careful!) form dough into desired shape and top with sausage, onion and fontina. Bake until golden brown and the cheese is bubbling. Remove from oven and top with arugula. Squeeze lemon juice and drizzle arugula with olive oil.