Simple pizza with Wells sauce, cheeses, and arugula – 27 June 2014

main140627pizza140627We’re in major housecleaning mode, and out of bread, and also had a small hunk (about 2 oz?) of Fontina Valle d’Aosta to use up. D suggested I use my frozen half-dough to make this simple pizza, which he bloggled using “pizza fontina.”  I defrosted 4 cubes of Wells Sauce, which is about 1/2 cup total, and cooked them down just slightly so they would not be runny. I grated the fontina, and perhaps a little more than that of part-skim mozzarella, and mixed the two cheeses together. I cleaned up 2 cups (semi-loosely packed) of trimmed, washed, wild baby arugula, and made a dressing of one scant Tbsp olive oil and one scant tsp balsamic vinegar. setting140627I defrosted the dough in the sunlight, then placed in a medium mixing bowl, rounded up in olive oil, and placed the bowl in a large frying pan filled with warm water. I sat the bowl on two knives so the water would wash underneath it, and topped the bowl with the pan lid, and wrapped in a towel to keep in the heat. It worked great – the dough rose beautifully. wine140627With about 20 minutes to go, I rounded up the dough a bit, and spread it into a nice round, then let it rest. When the oven was ready, I spread the dough out to its final size (14″ or so?) and cooked it 2 mins on the stone at 500, then topped with the tomato sauce and the mixed cheeses. I cooked 5 minutes, then topped with the arugula, which had been tossed in the vinegar and oil dressing. It was a very good pizza, which is nice b/c (given the Wells Sauce was already made) it was very easy, too.

Friday Wine! Costco was out of this. I wish they would be more reliable. We have only a couple of bottles left, if that. Cantina Zaccagnini Montepulciano d’Abruzzo 2010.

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