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Pizza with Walnut Pesto, Ricotta, Spinach and Caramelized Onions, using Whole Wheat Pizza Dough (courtesy of Todd English and Figs Restaurant)
Makes four 8-10 inch pizzas
- 1/4 cup whole wheat flour
- 3 1/2 cups all purpose flour plus additional for rolling
- 2 teaspoons (1/4 ounce) fresh yeast
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2 teaspoons olive oil
- 1 2/3 cups lukewarm water
Place the whole wheat flour, all purpose flour; yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
Divide the dough into four balls. Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.
To roll out the dough: Spread the dough with your hands. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin. Transfer the dough to a lightly oiled cookie sheet. If you get a hole; simply pinch the edges back together. Repeat with the remaining balls or freeze dough for another time.
- 1 c fresh basil, chopped
- 1⁄2 cup chopped walnuts
- 2 tsp chopped garlic
- 1⁄4 c cup grated Parmesan cheese
- 1⁄4 c olive oil
- 1⁄4 c lemon juice
- 1 tsp lemon zest
- Pepper, to taste
Combine the pine nuts walnuts, grated Parmesan cheese, and garlic in a food processor. Process until the nuts are finely ground, around 30 seconds. Add the basil, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is incorporated.
- 1 spanish onion, thinly sliced
- 1 tsp. safflower or grape seed oil
- 1 sprig of fresh thyme or 1 tsp. dried thyme
- Salt- just a pinch
Heat oil in large non-stick saute pan on medium-high heat. Add onion slices. Season with thyme and a pinch of salt. Stir with a wooden spoon. After 5 minutes, turn down the heat to medium. Keep cooking until onions become soft and are nicely browned. Be careful not to burn.
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