Pizza with Barbecued Beef and Onions

 

                   Once you master making pizza crust, the pizza becomes a great vehicle or leftovers. Pork or chicken can be substituted for the beef.

Makes 4 small (8-inch) pizzas

• ¾ pound cooked, shredded beef
• Salt and freshly ground black pepper
• ¼ cup barbecue sauce
• 1 tablespoon olive oil, plus additional for brushing the pizza
• 1 medium red onion, thinly sliced
• 1 recipe pizza dough (recipe follows), or you can use store-bought pizza dough if you don't want to make your own
• 2 cups grated mozzarella cheese
• 2 cups grated Parmesan cheese
• 1 bunch cilantro, leaves removed and washed
• Red and green jalapenos for garnished

1. Season the meat with salt and pepper to taste ; toss it with the barbecue sauce and set aside.
2. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F (250C).
3. Heat a medium skillet over medium-high heat and add the olive oil ; when it is hot, add the onion and sauté until it becomes translucent, 2 to 3 minutes, and remove the pan from the heat.
4. Shape each pizza, brush the pizzas with olive oil ; sprinkle the cheeses evenly over each one and top with the onions, and meat with the barbecue sauce.
5. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake the pizza until the crust is nicely browned, 10 to 12 minutes.
6. Remember that the oven is very hot and be careful as you transfer the pizza into and out of the oven.
7. Place the pizza on a firm surface, sprinkle it with cilantro, and cut it into slices with a pizza cutter or a very sharp knife.
8. Garnish with slivered jalapenos and serve immediately.

All-purpose Pizza dough

                    Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, than transfered directly from the freezer to a hot oven.

• 10 ml active dry yeast
• 250 ml warm water
• 5 ml honey
• 15 ml olive oil
• 375 ml all-purpose flour
• 5 ml salt

1. In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water ; add the honey and stir together.
2. Let sit 2 or 3 minutes, or until the water is cloudy ; stir in the olive oil.

Using the stand mixer

1. Combine the flour and salt and add it to the yeast mixture all at once ; mix together using the paddle attachment, then change to the dough hook.
2. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
3. Hold on to the machine if it bounces around.
4. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer ; the dough should be smooth and elastic, when you press it with your finger it should slowly spring back, and it should not feel tacky (back to the recipe).

Kneading the dough by hand

1. Mix together the yeast, honey, water, and olive oil as directed in a medium-size or large bowl.
2. Combine the flour and salt ; fold the flour in a cup at a time using a large wooden spoon.
3. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
4. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then round side up.
5. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (ou can leave it for up to an hour).
6. When it is ready the dough will stretch as it is gently pulled (back to the recipe).

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