Whoa! What is that?! Something savory? Something that could be considered *a meal*?! On my blog?! Okay, are you over your shock yet? Let's get to this pizza.
I saw the crust recipe months ago on The Way the Cookie Crumbles, and I've made it several times, though never took photos of it. I made it again today, after staring at the contents of my fridge and searching for inspiration, and knew I couldn't hold out on you any longer.
This is the perfect last-minute meal. It can be ready in 30 minutes from start to finish. That's right, homemade pizza in 30 minutes. So, if you're burned out from Thanksgiving cooking/baking and need a great meal today that requires little effort, this is the recipe for you.
It is a delicious crust; crispy around the edges, soft on the inside, buttery, flaky. It is like a thin crispy biscuit. This is definitely a recipe that you want to have in your arsenal.
Quick Baking Powder Pizza Dough
adapted from Vegetarian Classics by Jeanne Lemlin
2 1/2 cups unbleached white flour (plus more for dusting)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 cup whole milk
cornmeal for sprinkling
Preheat oven to 500. Place baking stone on center rack. Combine flour, baking soda and salt in a large bowl. Add butter, and using a pastry blender, incorporate butter until mixture resembles coarse meal. Add milk slowly, only using as much as you need for all of the flour to be moistened. Knead 2 or 3 times in the bowl until dough forms a ball. Divide dough into 2 pieces for 2 12"pizzas or 4 for pieces for 4 8" pizzas. Sprinkle pizza peel with cornmeal. Dust ball of dough with flour, place on peel and roll out with floured rolling pin. The dough will puff in the oven, so roll it out fairly thin (1/8" or so) for the best results. Place in fridge while you prepare your toppings.
Broccoli + Kale Pizza
1 small bunch of broccoli (about 1/2 pound)
1/2 bunch of kale (about 6 leaves)
2 teaspoons olive oil
salt to taste
1 cup grated sharp white cheddar
1/4 cup fresh grated parmesan
Pour olive oil into skillet and heat over medium flame. Add salt. Cut broccoli into small pieces. Chiffonade kale. Add broccoli to skillet, stirring to coat with oil. After about 2 minutes, add kale, stirring until coated with oil. Cook for another 2 minutes, or until broccoli and kale are almost cooked.
Top crust with veggies. Cover in cheddar, then parmesan. Transfer from pizza peel to baking stone. Bake for 8-10 minutes, or until edges are nicely browned and crispy.