Introduction
Are you ready to elevate your pizza game? This sourdough pizza topped with a vibrant Italian chopped salad brings together the delightful tang of sourdough and the crunchy freshness of a salad. It’s perfect for a summer gathering or a cozy evening at home, combining the best of both worlds!
Detailed Ingredients with measures
For the Sourdough Pizza Dough:
100 grams sourdough starter or fresh discard
15 grams honey
500 grams bread flour
325 grams water
12 grams kosher salt
For the Italian Chopped Salad:
2 ounces salami, chopped
1/2 head iceberg lettuce, thinly sliced
1/2 red onion, thinly sliced
1 can (15 ounces) chickpeas, drained and rinsed
1 cup cherry tomatoes, chopped
1/2 cup mild banana peppers
1/4 cup chopped roasted red peppers
4 ounces fresh mozzarella pearls
2 ounces smoked provolone cheese, diced
For the Dressing:
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon dried oregano
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
30 grams olive oil
Prep Time
Preparation time is approximately 30 minutes, followed by a fermentation period of about 4-6 hours for the dough and an overnight cold fermentation.
Cook Time, Total Time, Yield
Cook time on the grill is around 4-6 minutes, yielding two delicious pizzas ready to serve.
Detailed Directions and Instructions
Prepare the Sourdough Pizza Dough
In a large bowl, combine the sourdough starter, honey, and water. Mix until the starter is dissolved. Add the bread flour and mix until a shaggy dough forms. Let the dough rest for 30 minutes. After resting, add the kosher salt and knead the dough until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. Once it has risen, transfer the dough to the refrigerator and let it cold ferment overnight.
Prepare the Italian Chopped Salad
In a large bowl, combine the chopped salami, thinly sliced iceberg lettuce, thinly sliced red onion, drained and rinsed chickpeas, chopped cherry tomatoes, mild banana peppers, chopped roasted red peppers, fresh mozzarella pearls, and diced smoked provolone cheese. Mix well to combine all ingredients.
Prepare the Dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, minced garlic, and freshly ground black pepper. Gradually drizzle in the olive oil while whisking continuously until the dressing is fully emulsified.
Assemble the Pizza
Preheat a grill to medium-high heat. Remove the dough from the refrigerator and allow it to come to room temperature. Divide the dough into two equal portions and shape each into a round pizza crust. Lightly oil the grill grates and place the dough rounds onto the grill. Grill each side for 2-3 minutes, or until grill marks appear and the crust is cooked through. Once done, remove the grilled pizza crusts from the grill and let them cool slightly.
Combine and Serve
Drizzle the prepared dressing over the Italian chopped salad and toss to combine thoroughly. Top each grilled pizza crust with a generous portion of the salad mixture. Slice and serve the pizzas immediately.
Notes
Fermentation Time
The dough should ideally be allowed to ferment in a warm environment for the best results. The timing can vary based on room temperature.
Grilling Tips
Ensure that the grill is preheated sufficiently to achieve good grill marks on the crust. Oil the grates before placing the dough to prevent sticking.
Adjusting Ingredients
Feel free to customize the salad ingredients based on personal preferences or available items. Different cheese or vegetables can be used as desired.
Cook techniques
Mixing Ingredients
Incorporate the sourdough starter with honey and water until fully dissolved before adding flour.
Dough Resting
Allow the dough to rest for 30 minutes to relax the gluten, making it easier to knead.
Kneading
Knead the dough until smooth and elastic, ensuring proper gluten development for a chewy crust.
Fermentation
Let the dough ferment at room temperature until it doubles in size, enhancing flavor and texture.
Cold Fermentation
Refrigerate the dough overnight for additional flavor development and improved texture.
Grilling Pizza
Preheat the grill, shape the dough, and grill for 2-3 minutes per side for a crispy crust.
Emulsifying Dressing
Whisk together vinegar, mustard, oregano, garlic, and pepper, slowly adding olive oil for a smooth dressing.
FAQ
What type of flour is best for pizza dough?
Bread flour is recommended for its high protein content, which provides structure and chewiness.
Can I use regular yeast instead of a sourdough starter?
Yes, but the recipe will yield a different flavor and texture compared to sourdough.
How can I tell when the pizza dough is ready to use?
The dough should have doubled in size and be smooth and elastic to the touch.
What can I substitute for honey in the dough?
You can use sugar or maple syrup as alternatives to sweeten the dough.
How long can I keep the dough in the refrigerator?
Dough can typically be stored in the refrigerator for up to 3 days before use.
What toppings can I use on the pizza besides salad?
You can customize with your favorite cheeses, meats, vegetables, or sauces as desired.
Can I prepare the salad in advance?
Yes, but toss with dressing right before serving to keep ingredients fresh and crisp.
Conclusion
This Sourdough Pizza topped with a vibrant Italian Chopped Salad offers a delightful combination of flavors and textures. The sourdough crust, with its unique tang and crispy exterior, complements the fresh and hearty salad. This meal is not only visually appealing but also satisfying, making it perfect for any occasion.
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