Saturday, March 5, 2011

What to do with leftover Buffalo Wings ........ Buffalo Chicken Pizza ... and Half Cheese Half Pepperoni for the kids!

If you every have the opportunity to visit Todd English's Figs Restaurant, I would highly recommend it. It has some of the best pizza and pasta I have ever tasted. Since I can't just pop in Boston, I purchased his cookbook, The Fig's Table and make his pizza dough. There are many great pizza ideas in the book but we just to get the buffalo chicken pizza at Il Giadiano in Wilbraham (which has since closed and moved up the street as Abruzzo's with pretty much the same menu)
This is our absolute favorite pizza dough!
Figs Pizza Dough
Makes 4 eight-to-ten-inch pizzas
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional flour for rolling
2 teaspoons (1/4 ounce) active dry yeast
2 teaspoons salt
2 teaspoons sugar
2 teaspoons olive oil
In the bowl of an electric mixer fitted with the dough-hook attachment, combine the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
Divide the dough into four balls, each about 7 1/2 ounces. Line two baking sheets with parchment paper. Place two balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.
To roll out the dough, cover your fingers with flour, then place a ball on a generously floured work surface. Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin. The outer border should be slightly thicker than the center. Transfer the dough on a spatula (allowing the dough to fold up almost like an umbrella) to a pizza peel or another flat, wide surface. The dough will be more oval than round. If any holes have appeared, pinch them closed. Repeat with the remaining balls.
From “The Figs Table,” by Todd English and Sally Sampson. Copyright ©1998 by Todd English and Sally Sampson

 For the buffalo chicken pizza, I topped the pizza dough with buffalo wing sauce, topped with reduced fat Mexican blend shredded cheese, the meat from the leftover buffalo wings and a light sprinkle of blue cheese.
 For the pepperoni and cheese, I chopped a clove of garlic and rubbed it over the dough before topping with Francis Coppola Mammarella Arrabbiata Sauce , reduced fat Italian Blend cheese and pillow pack pepperoni.

No comments:

Post a Comment