Wednesday, August 05, 2009

Our first meal: Arugula-Sausage Pizza!

I'm back! We moved into our new condo on Friday, and I'm loving it! The kitchen is a little bigger than our old one in Florida (I'm not even going to compare it to the one in our temporary apartment) with a lot more counter space. I'll have to post some pictures of it soon.

Although summer in Chicago makes you want to do nothing but get outside and go to restaurants with patios, we were so happy to do some cooking this weekend! This is the first meal we made in our new place. We were both drooling over pictures in New York magazine of thin crust pizzas from some of New York's top pizza places, and not surprisingly, Mike suggested we make our own pie.

There wasn't much time (or inclination) to make the dough like I usually do, so we went to our favorite store and bought it fresh from them. Since they didn't have the whole wheat version we'd normally get (although the pizza guy said they'd start stocking it soon), we ended up with the classic white flour dough.

I don't know if this stuff is the standard Whole Foods dough or something unique to the Chicago location, but it was ridiculously good! We went with one of our favorite toppings--arugula and some tasty chicken sausage. Sliced tomatoes, fresh mozzarella and ground pepper finished it off.

I sprinkled the dough with sea salt and cornmeal, but I don't think the deliciousness was due to anything we did. It was so perfectly chewy with crunchy blistered spots and lots of air bubbles. I want to eat it again right now. A tip if you're using arugula or other leafy topping on pizza: wait till the pie is 30 seconds to a minute from being done (so basically, the pizza's done) to pile on the greens. Close the oven for that remaining time, then pull it out. The arugula may not look quite cooked enough, but the leaves will continue to wilt slightly as it cools, and you won't have any charred or frizzled bits, which just taste burnt.

Our next task might have to be cooking pizza on the grill. You may remember that I have been sans grill for a few years now, and I can't wait to get one set up in our new place!

Do you cook pizza on the grill? If so, do you have any tips for a newbie? And has anyone else had as incredible an experience with purchased pizza dough (from Whole Foods or elsewhere) as we had? Share!

9 comments:

Tania said...

last year 101 cookbooks had a great article on grilling pizza, here's the link--http://www.101cookbooks.com/archives/grilled-pizza-recipe.html

Hillary said...

This reminds me of Ted Allen's favorite pizza on "The Best Thing I Ever Ate". It's definitely a cheese pizza topped with arugula and Parmesan. It looked so good and so does this!

Susan from Food Blogga said...

Hey Julie! Congrats on the new home! I hope you love Chicago. It'll be quite different from Florida in the winter, huh? Course you'll get to buy a whole new wardrobe, so that'll be awesome! Best of luck!

Claudia said...

I did a post on Arugula Pesto Pizza with some Natural Foods Store bought crusts, which were gluten free even, besides being good. http://honeyfromrock.blogspot.com/2009/07/arugula-pesto-pizza.html

Sarah said...

Congratulations on the move, Julie! Chicago is one of my favorite cities in the summer :) You need to try out a restaurant called Northpond in Lincoln Park - Bruce Sherman uses ultra-local ingredients and I can tell you that the morels that I had there a few months ago knocked my socks off! Enjoy your new home!

Mark Scarbrough said...

Congrats on the new home from me as well. I love pizza on the grill. In fact, we're having a little pizza party tomorrow night from the grill--and using (yikes) the supermarket's finest dough for the crust. As long as the dough doesn't have any fat in it, I can stretch it thin and get it good. So easy, too. Almost ashamed to admit it.

Anonymous said...

For the grill: get a good pizza stone. It buffers the heat-from-below a bit and crisps the bottom nicely. Then don't forget the semolina or cornmeal to help slide the pizza off the peel. Cornmeal is really crunchy --too much for some folks. Semolina is a good sub--sprinkle it evenly over the peel, it acts like ball bearings to ease the sticky dough off the peel. For dough--you cannot beat home-made. The Best Recipe cookbook, from the editors of Cooks Illustrated, has a simple, wonderful recipe, but I add a teaspoon of honey to the yeast when proofing, just to feed it.

Ms.Traveling Pants said...

I have to agree the pizza stone is the way to go. I think that a great alternative to the pizza you mentioned is jamon serrano and figs with a balsamic glaze and manchego cheese.
Ms Traveling Pants
http://www.mstravelingpants.travel

Talita said...

Yummy!! Sounds delish! I like the flavor of arugula!