Do you have that friend that claims to be the best this or the master of that, etc…, you know the type. I’m sure you probably do!
I have this one friend, Let’s call him Jim… well because that’s his name. He goes by Donnie sometimes or even sheep bleeper, but that’s a whole other story. Anyway, he claims to be the King of Pizza. Not the king of making pizza, but of eating it. He claims he eats pizza most days of the week. He also has the palate of a 7-year-old, only liking pepperoni, sausage, or some other typical topping on a pizza.
I won’t give into his boring palate to satisfy the masses, though! He will scoff at this recipe as will most boring people. But is that really why we cook and create? Haha… I think not!
You can make this pizza the traditional way in an oven, but I like the grilled flavor for this recipe. It works with the smoked salmon and white bean puree and holds up because it isn’t loaded down with a heavy sauce and piles of cheese. If you haven’t grilled pizza before it is really quite easy. Just don’t skimp on the olive oil and don’t worry about making it round.
Okay, let’s get started and if your friend Jim is annoying you about making a pepperoni pizza just say, STFU Jim.
Here’s what you’ll need-
- White Bean Puree
- Pizza Dough
- Jar of Peperoncini, Sliced
- Log of Goat Cheese
- 4-6 oz. of Smoked Salmon
- 5 Fresh Garlic Cloves
- Extra Virgin Olive Oil
- Pickled Red Onions
Step 1- Make the Pickled Red Onion
- 1 medium to large Red Onion
- 1 t. Salt
- 1 t. Sugar
- 1 C. White Balsamic or White Wine Vinegar
- Slice onion into rings or half moons. Blanch in boiling water for 30 seconds.
- In a mason jar dissolve salt and sugar in the vinegar
- Place the onions in the mason jar with the vinegar mixture. Put
lidon and shake to mix.
- Refrigerate. Will keep 1-2 weeks in fridge.
Step 2- Make the Pizza Dough
- 1 package of active dry yeast
- 1 C. warm water (approx 110º F)
- 1 t. honey or sugar
- ¼ C. fine ground cornmeal
- 3 C. unbleached white flour
- 2 t. kosher salt
- 1 T. extra virgin olive oil
- Dissolve yeast and honey in warm water
- In a mixer with a dough hook. Combine cornmeal, flour, salt, and oil. mix on low to combine
- Slowly add in the water & yeast mixture and mix for 5 minutes
- Add in more flour or water to get it to the desired consistency (dough is pulling from the sides of the bowl cleanly.
- Dump the dough onto your work surface and knead dough for approx. 5 minutes.
- Coat a bowl with olive oil and place the dough in it to rest. Cover the bowl with plastic wrap and keep at room temp for about 1 hour
Step 3- Make the Garlic Oil
Slice the garlic cloves as thin as possible. A Japanese Mandoline works great for this if you have one. You could also chop the garlic very fine as well. Pour about 8 oz. of extra Virgin Olive Oil in a pan with the garlic and heat over very low heat for about 20-30 mins. Don’t let the garlic burn or get too brown. Remove from heat
Step 4- Make the White Bean Puree
- 1 lb. dried
CanneliniBeans (use canned if you're in a pinch)
- 6 Sage leaves, chopped fine
- 6 oz. Garlic Oil
- Salt and Pepper to taste
- Cook beans according to package or
usecanned beans if you're short on time
- Pour beans into
foodprocessor with sage and half of the oil. Puree the beans and add in the remaining oil slowly from the chute until the desired consistency is met.
- Season with salt and pepper
Step 5- Grill the Pizza Crust
- Preheat a grill on medium heat and oven at 425ºF
- Divide the dough in 4. Brush a 1/2 sheet pan with garlic oil, salt & pepper and stretch out the dough on pan
- Place pizza crust on the grill and don’t move it. After about 1 minute, pick up a corner of crust and check for grill marks and doneness. Flip over and put back on the sheet pan when done
Step 6- Assemble Toppings and Finish in Oven
- Brush grilled pizza crust with garlic oil
- Spread white bean puree over crust
- Scatter slices of smoked salmon, peperoncini, and pickled red onion over top
- Cut goat cheese into small pieces and scatter over top
- Bake in oven for 4-8 minutes or until cheese is melted a bit