Muscle_&_Fitness_JulyAugust_2016

PIZZA CRUST
CRISPY
POTATO WITH
ONION JAM
AND THYME
SERVES 4
2 tbsp olive oil
1 Vidalia or other sweet onion, very
thinly sliced
Sea salt and freshly ground pepper
1 medium Yukon Gold potato
1 ball pizza dough, thawed if frozen
3–4 sprigs fresh thyme, leaves removed
1. Heat oven to 500°. Pour oil in a medium
saucepan over medium-high heat. When
oil is hot, add onion and sprinkle with salt
and pepper. Reduce heat to medium and
cook, stirring frequently, until onions
begin to color, about 10 minutes. If pan
seems dry, add an extra drizzle of oil.
CHEF’S TIP:
If you have a mandoline, save time
by slicing the potatoes on the
thinnest setting and skip
boiling them: When paper-thin,
they’ll cook fully in the oven.
VEGAN PIZZA
ON TRADITIONAL
MASTER CRUST
2. When onions are golden brown on the
edges or even beginning to stick to pan,
add a 1/4 cup or so of water; stir and
continue to cook until the liquid evaporates
and onions are very tender and
have melded together in a tangle, another
5–10 minutes.
3. If not using a mandoline to slice potato
very thin, put a medium saucepan of
salted water on to boil. Slice potato and
add to water when it begins to boil. Cook
until water just returns to a boil—the
slices should be tender but not thoroughly
cooked through—drain potatoes and set
aside to cool.
MASTER CRUST RECIPE:
5-INGREDIENT PIZZA DOUGH
2¾ cups bread flour
2½ tsp active dry yeast (1 packet)
2 tsp sea salt
1 cup warm water
¼ cup extra-virgin olive oil, divided
2–3 tbsp medium or coarse cornmeal
1. Put flour, yeast, and salt in a food processor.
With the machine running, pour
oil through the feed tube, then slowly add
water. Process until dough forms into
a rough ball and rides around the processor,
2–3 minutes. The finished dough
should be soft, slightly sticky, and elastic.
If too dry, add a bit more water; if too wet,
add a tablespoon or so more flour.
2. Lay a 12-inch-long piece of plastic wrap
on a clean work surface. Work dough into
an 8-by-6 rectangle on the plastic. Press
fingers into top of dough, making indentations.
Fold the left third of the dough over
and repeat indentations. Fold the right
third over and make indentations again.
Cover folded dough with plastic wrap and
let rise for 20 minutes.
3. Cut dough in half, form each piece into a
neat ball, wrap tightly in plastic wrap, and
transfer to freezer. Thaw dough in refrigerator
the morning before you make pizza.
4. Bring dough to room temperature,
15–20 minutes. Put a pizza stone in oven
and preheat to 500°. (If you don’t have
a stone, oil a rimmed baking sheet and
set aside.) Dust a peel or a greased baking
sheet with cornmeal. Working with
dough in your hands, gently stretch it into
a circle, pressing your fist into the center
of dough and pulling at the edges with
your other hand. With both hands, stretch
dough, being careful not to tear it. In a circular
motion, pull the thicker edges of
dough outward, letting gravity help. Continue
to stretch dough until it’s even in
thickness (the edges will be thicker) and
you have your desired size. Lay it on peel
or baking sheet.
5. Top pizza as desired and either slide
it off peel and onto your heated stone or
place baking sheet in oven. Cook pizza for
6–10 minutes or until crust is golden and
cheese is bubbling.
4. Prepare crust as directed in the
master recipe (see above). Spread onions
evenly on crust using the back of a spoon
or a rubber spatula and being careful not
to tear dough. Top onions with potato
slices and sprinkle with thyme.
5. Transfer pizza to the oven and bake
for 6–10 minutes or until crust is nicely
browned and the edges of potatoes have
colored and begun to curl.
THE MACROS
171 3g 21g 9g
CALORIES PROTEIN CARBS FAT
32 MUSCLE & FITNESS JULY/AUGUST 2016