Instant Gratification Pizza with Pesto, Local Spring Onions, and Speck

I'm still on the food processor kick, so I decided to try an instant pizza dough recipe from that How-To DVD I spent an hour watching. (Go ahead, laugh it up.) The DVD really was informative because it was mostly recipe demonstrations and Hubert Keller was the star. Not only is he a well-respected chef, but he also has a fun accent which makes an hour of recipe TV even more enjoyable. He made a pizza dough in the FP that he literally took straight out of the bowl, rolled out, topped, and baked. No rising whatsoever. So, since it was already like 6:30 and we had an open bottle of wine, I decided that this was the time for instant gratification. Here's the recipe:

-1 package active dry yeast
-1 tsp sugar
-2/3 cup warm water
-1 2/3 cups AP flour
-1 tsp salt
-2 tsp oil (or just "some," as I did it)
-dusting of cornmeal for pan

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. (Note: mine didn't really foam. I think my yeast might be dead. If yours foams, you may have a less crispy crust.) Put flour and salt into food processor bowl and turn on. Add yeast mixture to bowl and process until dough pulls away from sides. Add oil and process just until dough forms a ball. Roll out dough on floured surface, dust cornmeal on bottom and press to stick, then transfer to a 14" pizza pan. Tha's it!

Of course, the perfect pizza really starts with the perfect dough, which tends to be achieved through a much more committed, slow process called retarding. According to Ken, of the highly acclaimed Ken's Artisan Pizza, retarding is the key to a complex and orgasmic product. Take a glimpse of his genius in the informative essays found here. And if you haven't yet been to Ken's, yes, it is worth the wait and yes, it is that good. The hot Calabrian chiles are like spicy crack.

So, Ken likes it long and slow. While I can't disagree, I didn't have the patience for such things tonight, hence the quickie with Hubert. I certainly didn't expect a pizzagasm over this, but for what it was, it was good. If you're into thin and crispy crust, you'll love this. The flavor is actually quite good and for a light, crisp 'za in a hurry, you really can't beat this technique. I busted it out in, like, 5 minutes. No joke.

I topped it with basil-almond pesto (see recipe below), local spring onions, a combination of mozzarella and Vella Dry Jack cheeses, and speck. It baked for about 15-18 minutes at about 425 F. Keep an eye on it and turn it if necessary to ensure an even browning of the crust and toppings. I finished it with some good olive oil and sea salt. Enjoy this baby with Ray LaMontagne's latest, Gossip in the Grain because if you're having a pizza quickie, you're probably feeling mellow, but maybe longing for the slightest bit of romance.


Basil-Almond Pesto:

Add this to FP bowl:
-large handful of fresh basil leaves
-1 large (or 2 small) garlic cloves
-small handful of raw almonds*
-good pinch of salt

Turn processor on and stream in olive oil until you get the consistency of a spreadable paste. Add about 1/4 cup of freshly grated Parmigiano, mix in and season with more salt if necessary (to taste).

*Raw almonds are in the "superfood" hall of fame for their long list of health benefits. The raw almond has been credited with everything from cancer prevention to weight loss to improved complexion. Traditional basil pestos are made with pignolis, but I use raw almonds because the result is just as good, but packed with more healthy bonus points.