Got snow? No? Well I have some that you can have. Come and get it.
Seriously. Please. I’ve got snow drifts measuring up to 7 feet.
I actually needed a shovel to shovel out my shovel. Does that make sense? I don’t know. The whole thing was pretty epic. Living on a island during a blizzard is certainly a test of ones nerves.
But the power stayed on and I passed the days with neighbors, friends, food and cocktails. So I can’t complain too much.
Before the blizzard hit, I made up these Individual Meyer Lemon, Mushroom and Arugula Pizzas. I knew they would be the perfect food to have on hand during the storm.
Also, I’ve been told that there is some kind of big eating and drinking day coming up soon in which people also watch football on television? Yeah. These pizzas would be perfect for that too.
Recipe for the dough from Ina Garten
Individual Meyer Lemon, Mushroom and Arugula Pizzas
- For the Dough
- 1 1/4 cups warm water (100 to 110 degrees Fahrenheit)
- 2 packages (4 1/2 tsp.) active dry yeast
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 3-4 cups all purpose flour
- 2 tsp. kosher salt
- For the Toppings
- About 1/2 cup extra virgin olive oil
- 16 ounces mushrooms, stems removed and sliced
- 2 tsp. fresh thyme leaves
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1-2 Meyer lemons
- 6 ounces gruyere cheese, shredded
- 6 ounces fontina cheese, shredded
- 1 tablespoon balsamic vinegar
- 3 cups arugula
- Make the pizza dough. In the bowl of your stand mixer with the dough hook attachment, combine the warm water, yeast, honey and olive oil on low speed until the yeast is dissolved. With the mixer on low, slowly add in 3 cups of the flour along with the salt. Once the mixture is well combined, start adding in additional flour, about 1/4 cup at a time, until the dough is soft and easily leaves the sides of the bowl. I used an additional 1/2 cup of flour. You won’t need more than 1 cup total.
- Mix the dough on medium speed for 10 minutes, pulling it down off the hook as necessary. Dump the dough out onto a floured surface and knead it by hand a couple times, shaping it into a ball. Place the dough in a well oiled bowl, turning the dough to coat it with oil on all sides. Cover the bowl loosely with a thin kitchen towel and let it rise in a warm place for 30 minutes.
- After 30 minutes, punch down the dough and use your hands to shape it into a disk. Divide the dough into 6 equal-sized pieces. Using your hands, shape each of the pieces into a ball and place them on a parchment paper lined baking sheet. Cover with a kitchen towel and let the dough rest for about 10 minutes.
- Pre-heat your oven to 500 degrees. Prepare the toppings while the dough rests.
- Heat a couples tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms and sauté, stirring frequently, until they have softened, about 3-5 minutes. Stir in the thyme, salt, black pepper and red pepper flakes. Cook for 1 minute more. Remove the skillet from the heat and set aside.
- Trim and discard the ends of the Meyer lemons. Then very thinly slice the lemons, picking out and discarding any seeds you find. You’ll want 3-4 lemon slices per pizza.
- Assemble the pizzas. Using a rolling pin, roll out each dough ball on a floured surface into an approximate 8 X 4-inch oval. Transfer to a parchment-paper lined baking sheet (you’ll need two baking sheets here to fit all the dough). Brush the surface of the dough liberally with olive oil. Divide the cheeses evenly between each pizza, using approximately 1 ounce of each type per pizza. Top with the mushrooms and then 3-4 slices of the Meyer lemon. Transfer the pizzas to your pre-heated oven and bake for about 13-15 minutes, or until the cheese is melted and bubbly and the crust has browned in some places. Remove from the oven.
- In a medium bowl, combine the balsamic vinegar with 1 tablespoon of the olive oil. Add the arugula and toss to coat. Top the pizzas with the arugula. Slice and serve immediately.