The weather has been unusually warm so the arugula decided it was time to bolt. We enjoy arugula on pizzas and in salads. Friday night was a pizza / flatbread with blue cheese, arugula, pine nuts, and thinly sliced steak. What I thought was more interesting was Monday’s Pizza Pinwheels:
We served these with a red sauce made from last year’s tomatoes. The dough recipe is very easy:
300 grams AP flour, 50 grams greek honey yogurt, 165 grams water, 6 grams kosher salt, and 1 tsp instant yeast. Let the dough rise for an hour and do one or two stretch and folds (optional). Let the dough rise for another two hours. Preheat the oven to 375F. Roll the dough out thinly into a rectangle about 12″ x 8″. Sprinkle on chopped pepperoni, shredded mozzarella, and any other finely chopped herbs/aromatics that you like. (Don’t go overboard on fillings because it still needs to be able to roll up. ) Roll up the dough so that you have a tube 12″ long. Cut into 3/4″ to 1″ pieces and place on parchment or a Silpat. Bake for 15-20 minutes rotating the tray halfway through baking.
I was targeting a soft dough with just a little bite to it. The AP flour gives way easily, which meant that we didn’t have to chew or tear off hunks and the ingredients mostly stayed put in the pinwheels. The yogurt in the recipe provides some shortening, fat for flavor, and a bit of tartness/sweetness. Almost any dough will work for these. Most other recipes online use either pre-made pizza dough or croissant dough, baking at 350F or 375F for 12-20 minutes.
The Friday flatbread pizza used a similar dough, baked at 450F. I docked the dough, brushed it with olive oil, and parbaked it for 10 minutes. Then it was topped with blue cheese and pre-cooked thinly sliced steak and baked for another 3-4 minutes. After it came out of the oven and cooled just a touch we topped it with arugula and pine nuts:
It’s good to wait just a minute before topping with the arugula for it to stay green and fresh looking. The same goes for basil or other herbs.
Saturday was salad based on Mache (aka Corn Salad or Vit), leaf lettuce, and arugula all from the salad table. We also harvested our first asparagus of the year. The asparagus was quickly “grilled” on a cast iron grill pan. We completed the salad with butter-sauteed scallops and served it all with a yuzu-miso dressing:
I learned a little something (finally) about harvesting Mache. It grows as a floret and it’s easiest to cut the entire head rather than mess around with harvesting individual leaves. Like so:
I knew about cutting the stem at ground level but I’d usually insist on harvesting individual leaves anyway. The thing is, there’s always one “bad” leaf right at the bottom of the floret. If you then cut right above the bottom leaf all of the other leaves separate and the bottom portion can go back into the compost. Easy, and so much less time consuming than what I’d been doing.