I need someone to invent a time machine. Seriously. I mean, how does time flies each day? Its mind boggling. There’s many more summer recipes I want to share but summer is slowly escaping through.
Just wish I could bottle summer up.
There are days where I am constantly struggling with managing my time. My daily to-do list is pretty long that includes so many un-replied emails. Yikes!
Don’t blame me. Blame the time.
Since time is such a huge issue here, I cannot wrap my mind around the fact that I decided to spend more time in the kitchen with pizza making.
I kid myself at times. Seriously.
One thing is for sure, in no time you’d be able to bake a fresh pizza for dinner this evening.
Mmm.. that’s sorta a lie.
The only time-consuming process in this would be proofing.
Basically, puffing up the dough with help from active yeast. Now, go get the recipe and bake it 🙂
Just don’t blame me if you are running out of time as well.
Caprese Salad Pizza : Adapted from Nicola Graimes’, Whole Foods with recipes for health & healing
- 2/3 cup fresh mozzarella cheese, sliced
- 2 heirloom tomatoes, sliced
- 1 cup bread flour
- 1/2 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp rapid rise dried yeast
- 2 tbsp olive oil
- 2/3 cup warm water
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
- For dough, place flour salt and yeast in a bowl. Make a well in the center and add oil and warm water. Mix to form a soft dough.
- Turn out the dough on to a lightly floured work surface and knead for 5 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough in a warm place for 45 minutes until doubled in size.
- Preheat oven to 425F.
- Knead the risen dough lightly and roll out to form any crust shape or size to your liking. Place dough on a lightly oiled baking sheet or pizza stone.
- Push the edges of dough to form a shallow, even rim. Bake for 10 minutes.
- Remove pizza crust from oven.
- Prepare basil oil by blanching fresh basil leaves for 10 seconds in hot water and immediately cooling it in a ice bath. Squeeze out water from blanched basil leaves. Add it into a blender with remaining ingredients and blend until smooth.
- Spoon basil oil onto half-baked crust base. Top it with sliced mozzarella and heirloom tomatoes. Sprinkle with some salt & black pepper before baking it for another 10 to 15 minutes or until crisp and golden.
- Garnish with some fresh basil leaves and serve immediately.
From the corners of my eyes, I could see the Husband gobbling up slices of this pizza. I better not succumbed to having crumbs for dinner. That’s just worse in comparison with cribbing about time.
What about you? Any time-saving tips or recipes you have to share? 🙂