July Cookbook Club: Williams-Sonoma Pizza Night

From grandparents to kids, who doesn’t look forward to pizza night? Now it can be any and every day of the week, thanks to our cookbook Pizza Night: Dinner Solutions for Every Day of the Week. Inside are more than 50 recipes for pizza, from classic standbys to out-of-the-box flavor combinations. And to go along with that, you’ll find five essential pizza dough recipes (including one for a gluten-free crust!), versatile sauce ideas, and tips on throwing the best-ever pizza party.

 

Below is a sneak peek at two of our favorite recipes from the new book. If you’re into the dishes you see here, be sure to join us along with your kids at your local Williams-Sonoma store on Wednesday, June 8 at 6 p.m. for our next cookbook club event. There, you’ll learn cooking techniques and enjoy a generous tasting of recipes from the cookbook—like Margherita pizza, pepperoni, roasted red pepper and mozzarella pizza, and zucchini ribbons with parmesan, lemon and mint—prepared while you watch. Get in touch with your local store for more details.

 

Grilled Pizza with Mozzarella, Prosciutto & Peaches

Grilling pizza is a great way to entertain. Once the dough is made and the toppings are chopped, it only takes a few minutes to cook the pie. Your guests will love the browned, smoky crust. Cooking pizza on the grill is easier when you shape the dough into small rectangles or rounds, which are better sized for the spatula crucial for getting the pizza on and off the grill.

 

3 peaches, about 3⁄4 lb (375 g) total, pitted and cut into thin wedges
2 teaspoons olive oil, plus more for brushing and drizzling
2 teaspoons balsamic vinegar
Kosher salt and freshly ground pepper
1 ball Thin-Crust Pizza Dough (see below)
12 oz (375 g) fresh mozzarella cheese, preferably buffalo, thinly sliced
3 oz (90 g) prosciutto, sliced paper-thin, torn into 2-inch (5-cm) pieces
Small handful baby arugula

 

Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. In a bowl, toss the peaches with the 2 teaspoons olive oil, the vinegar, and salt and pepper to taste. Arrange the peaches on the grill grate and cook until nicely grill-marked, about 3 minutes per side. Transfer to a plate.
On a floured work surface, stretch or roll out the pizza dough until it is about 1⁄4 inch (6 mm) thick (about a 10-inch/25-cm round). If the dough springs back, let it rest for about 10 minutes before continuing. Brush the top with olive oil and season lightly with salt and pepper. Place the dough round on the grill, oiled side down. Cook until there are nice dark grill marks on the first side, about 6 minutes.

 

Transfer the pizza to a work surface, grilled side down. Brush the second side with olive oil and season with salt and pepper, then turn the pizza grilled side up. Distribute the cheese, prosciutto, grilled peaches, and basil, torn into pieces, evenly around the pizza, and season again with salt and pepper. Carefully return the pizza to the grill, cover, and grill until the cheese is melted and the dough is cooked through, about 5 minutes. Transfer the pizza to a cutting board and drizzle with a little more olive oil. Let cool for a few minutes, then slice and serve right away. Serves 4.

Smoked Salmon & Red Onion Pizzettes

Serve these elegant and versatile pizzettes for a light dinner in warm weather with a crisp white wine. Baking the onions on the dough helps to mellow the flavor and sweeten the taste.

 

1 cup (8 oz/250 g) crème fraîche or sour cream
1 tablespoon fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh dill, plus small sprigs for garnish
2 tablespoons chopped fresh chives Kosher salt and freshly ground pepper
1⁄2 small red onion, thinly sliced
1 tablespoon olive oil, plus more for brushing
1 ball Thin-Crust Pizza Dough (see below)
8 oz (250 g) thinly sliced smoked salmon, chopped or torn into small pieces

 

Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone heat for 15–30 minutes longer, without opening the door.
In a small bowl, stir together the crème fraîche, lemon juice and zest, dill, and chives. Season with salt and pepper to taste. Set aside at room temperature.

 

In a small bowl, toss the onion with the olive oil and season lightly with salt and pepper. Set aside.

 

Divide the pizza dough into 8 equal pieces. On a floured pizza peel, roll out each piece into a 5-inch (13-cm) round. Brush each dough round with olive oil and season lightly with salt and pepper. Top with the onion slices, dividing them evenly.

 

Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake until the crusts are lightly browned, about 6 minutes. Using the peel, transfer the pizzettes to a board or serving platter. Let cool for a few minutes, then dollop 2 tablespoons of the crème fraîche on each. Scatter the smoked salmon on top of the pizzettes, dividing it evenly. Garnish each with a sprig of dill and serve right away. Serves 4-6.

Thin-Crust Pizza Dough

To turn this classic dough into a crust that’s flecked and flavored, just stir about 2 tablespoons chopped fresh herbs or 1 tablespoon crumbled dried herbs into the dry ingredients. Top picks for fragrant, crust-friendly results: oregano, thyme, basil, rosemary, sage, fennel seed, marjoram, or chives. Be wary of mixing
too many flavors; try one or two herbs per recipe.

31⁄3 cups (17 oz/530 g) all-purpose flour, plus extra for dusting
1⁄4 cup (11⁄2 oz/45 g) whole-wheat flour
1 package (21⁄2 teaspoons) quick-rise yeast
1 tablespoon sugar
1 tablespoon kosher salt
1 1⁄4 cups (10 fl oz/310 ml) warm water (110°F/43°C), plus extra as needed
2 tablespoon olive oil, plus extra as needed

 

In a food processor, combine the flours, yeast, sugar, and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds.

 

If the dough does not form into a ball, sprinkle with 1—2 teaspoons of water and pulse again until a rough mass forms. Let the dough rest for 5—10 minutes.

 

Process the dough again for 25—30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1⁄2 hours.

 

Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with the pizza recipe of your choice. If you are using only one ball of dough, place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3—4 hours at room temperature.) Makes 2 balls of dough.

 

Reprinted with permission from Pizza Night: Dinner Solutions for Every Day of the Week. Copyright © 2014 by Welden Owen.