SERVES: 4
2 tablespoons extra-virgin olive oil, plus more for greasing
½ pound No-Knead Bread (recipe below) and Pizza Dough or store-bought pizza dough
1⁄3 cup Lemon Basil Pesto or store-bought pesto
1⁄3 cup sun-dried tomatoes packed in olive oil, drained
2 ounces crumbled goat cheese
2 cups stemmed and shredded
Tuscan kale
8 ounces fresh mozzarella, torn
1 tablespoon champagne or apple cider vinegar
Zest and juice of 1 lemon
1 teaspoon honey
Kosher salt and freshly ground pepper
Crushed red pepper flakes
4 cups baby arugula
2 tablespoons toasted sesame seeds
1. Preheat the oven to 450°F. Grease a baking sheet.
2. Make the pizza. On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the pesto over the dough, leaving a 1-inch border, then layer on the sun-dried tomatoes, goat cheese, kale, and mozzarella. Bake until the crust is golden and the cheese has melted, 10 to 15 minutes.
3. Make the salad. Meanwhile, in a medium bowl, whisk together the 2 tablespoons of olive oil, vinegar, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and red pepper flakes. Add the arugula and sesame seeds and toss to coat.
4. When the pizza comes out of the oven, spread the salad on top. Slice and serve.
NO-KNEAD BREAD AND PIZZA DOUGH
MAKES: 1 POUND OF DOUGH
PREP TIME: 10 minutes
RESTING TIME: 2 hours or overnight
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes, plus resting time
3 cups all-purpose flour, plus more as needed (see Note)
2 teaspoons instant yeast
2 teaspoons kosher salt
1 (12-ounce) beer
1 tablespoon extra-virgin olive oil
In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.
TO USE AS PIZZA DOUGH
Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half of the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.
Note: To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. The dough should be a bit loose; it should not feel dense or heavy.
Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
