Happy New Year: A Night Out in Richmond and Pizza Margherita

Best wishes to everyone as you begin 2010!


For us, the new year is off to a great start when it comes to food. Last night we enjoyed a delicious meal at Acacia. Service was top notch as usual, and the food was stellar. Highlights included a homemade pasta and mushroom appetizer, seafood fritters, and the red snapper dish.

After we left, the rest of the night wasn't quite as tasty. We hoped to go to Julep's for drinks and dessert during "Mint" (their after-hours speakeasy), but they were closed for a private party. Since it was already after eleven, we decided to head to the Jefferson Hotel.

At Lemaire, the drinks and service were pleasing, but the desserts were surprisingly sub par. We'll be back, though. We were pleased with the crème brûlée; however, I'm guessing we caught the kitchen with holiday leftovers as the pound cake was dry and terrine seemed dull with an unappealing texture.

Back at home, we've been busy in the kitchen since an old friend is visiting. We've made pancakes for breakfast, chicken and lasagna for a few dinners, and this pizza for lunch.

The recipe is a hybrid, combining this Gourmet magazine article with a dough recipe from The Way to Cook (Julia Child), and a few steps from our regular homemade pizza. It's a keeper.

Pizza Margherita

Pizza Dough
(The dough recipe makes enough for two pizzas, we used one for the rest of the recipe and froze the other one for later.)

The yeast mixture:
1 package dry-active yeast
1/2 tepid water (not over 110°F)
1/4 teaspoon sugar

Additions to the yeast mixture:
3/4 cup cold milk, plus more, if needed
2 tablespoons olive oil

The dry ingredients:
3 cups all-purpose flour
1 1/2 teaspoons salt

Mixing the dough.  Whisk the yeast ingredients in a measure and let bubble up 5 minutes or so to proof.  Measure the dry ingredients into the bowl of the food processor. 

Blend the 3/4 cup of milk into the ready yeast mixture. Turn on the machine and process in the yeast, then the oil, and droplets more milk, if needed, just until the dough masses on the blade of the processor. The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn it out onto your lightly floured work surface. Knead 50 strokes by hand, give a 2 minute rest, and knead 20 strokes more to make a soft, smooth dough.

Let the dough rise in a covered bowl until doubled in bulk.

If you are not ready to bake, you can refrigerate or freeze the dough, but it must be brought to room temperature and start to rise again before baking.

Pizza

1 (14.5-ounce) can whole tomatoes in juice
2 large garlic cloves, smashed
2 tablespoons olive oil
4 basil leaves plus more for sprinkling
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon stone-ground yellow cornmeal
1 tablespoon extra virgin olive oil
4 to 6 ounces Italian cheese blend, to taste (I planned to use whole mozzarella since it's a Margherita pizza, but used the cheese blend we had on hand)
Italian seasoning (bottled herb mix w/ oregano, sage, basil, rosemary, etc.)

Pulse tomatoes with juice in a blender briefly to make a chunky purée.
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt. Simmer, uncovered, stirring occasionally, until thickened and reduced to near 1 cup (about 40 minutes). Season with salt to taste and cool.

Place a baking stone in bottom third of the oven and set to preheat at 500 degrees. While the stone is preheating, form your dough into the shape you want for the pizza, such as a large 14-inch circle. (I used my hands over floured parchment paper.)

After the stone has preheated (up to 45 minutes), remove and turn the oven down to 450 degrees. Dust the stone with the cornmeal. Place pizza dough over top and place back in the oven for 5 to 6 minutes until just starting to turn golden in a few places.

Remove the dough, press down any large bubbles being careful not to burn yourself, and brush olive oil around the outer edge of the crust. Top the pizza with a light layer of sauce. Sprinkle with cheese and use a couple shakes of Italian seasoning.

Turn the oven down to 380 degrees and bake for 8 to 10 minutes or until cheese is golden and bubbly. Sprinkle with any remaining fresh basil to taste and enjoy!