One of my favorite food blogs is We Are Not Martha. It's a blog written by two twenty-something women who have been friends since 2nd grade and live in Boston. Their recipes always sound so good and they are always throwing fun theme parties and well frankly, I really want to be their friend. I kept a eye out for them when Brady and I recently visited Boston, we even went to one of their favorite restaurants. I am pretty sure that had I run into Sues and Chels we would have hit it off and been instant friends :)
I have been wanting to make the Sausage, Grape and Gorgonzola Flatbread featured on their blog for awhile now and finally had the opportunity to make it this weekend. It was delicious!! Brady and I both loved it and the great thing is it was easy to make. The recipe required minimal ingredients and was ready in 20 minutes.
I would typically just buy my pizza crust from Trader Joes but the We Are Not Martha girls provided a link on their blog to a homemade pizza dough recipe and I figured why not give it a try. The recipe came from the book Artisan Bread in 5 Minutes a Day which is apparently a favorite amongst many home cooks. I now see why, this was the easiest pizza dough recipe. You can either mix up the dough, let it sit for 2 hours and then it's ready for use or you can mix the dough, cover it and let it sit in the fridge overnight. I did the overnight version and it turned out perfectly. The other great thing is that the recipe makes 4 pizzas! I used a grapefruit size ball to make our pizza and then formed three other dough balls and froze them for later use. You really can't beat that!
No Kneed Pizza Dough
** from Steamy Kitchen and found in the book Artisan Bread in 5 Minutes a Day
Makes: 4 pizza's
Prep: 5 minutes to mix, two hours or overnight to rise
2 3/4 cup lukewarm water
1 1/2 T granulated yeast (I used rapid rise)
1 1/2 T salt
1 T sugar
1/4 cup extra virgin olive oil
6 1/2 cup unbleached all-purpose flour (plan to look into a whole wheat version of the recipe next time)
Mix the yeast, salt, sugar, and olive oil with the water in a large bowl. Mix in the flour without kneading, with a large spoon. Then cover the bowl and let it rest at room temperature for 2 hours or you can refrigerate and use over the next 12 days. The dough can also be frozen for later use.
Sausage, Grape, and Gorgonzola Flatbread
** from We Are Not Martha
Prep Time: 10 minutes
Bake Time: 10 minutes
1 1/2 T olive oil
3 links sausage (whatever kind you like, I used sweet Italian turkey)
1/2 cup grapes, halved
3/4 cup gorgonzola cheese
1/2 onion, sliced
pizza dough, grapefruit size amount
Before you start, preheat your oven to 500, or however high it goes and put the baking sheet you’ll use in the oven. Then roll out your dough on a lightly floured surface. You can do it by hand or with a rolling pin. Roll the dough into what shape pan you will be using, I used a round pizza pan so my dough was round.
Remove casings from sausage and cook in a skillet over medium-high heat until thoroughly cooked through. Set aside.
Caramelize half an onion in another skillet and set aside. Cut grapes in half and set aside.
Remove baking sheet from the oven and work quickly to to put the rolled dough on the pan. Drizzle the olive oil over the dough and use a spoon or pastry brush to spread it out. Next top the dough with the grapes, the sausage, sprinkle with gorgonzola and then put the onions on top.
Put the flatbread in the oven for about 7-10 minutes but keep an eye to make sure it is browning nicely but not burning. Mine took longer because I didn't turn my oven up as high out of fear of it burning. My oven has a tendency to burn things though. I would suggest following the recipe and just watching the pizza closely.