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The Venice Beach Pizza
Recipes
Ingredients:
Pizza Dough:
– 470 grams reverse osmosis-filtered water
– 16 grams sea salt
– 1 gram instant yeast
– 350 grams all-purpose or “00” flour, sifted
– 350 grams bread flour, sifted
– 25 grams whole wheat flour, sifted
– 5 grams California olive oil
Cilantro Basil Pesto:
– 1 12-ounce jar basil pesto
– 1 bunch fresh cilantro
Pizza and Garnishes:
– 16 ounces Real California whole milk ricotta cheese
– 1 1/2 pounds Real California whole milk Mozzarella cheese
– 2 California red bell peppers, fire roasted and sliced
– 12 ounces California shell-on pistachios, shelled, crumbled, and salted
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Directions:
To prepare Pizza Dough, combine water and salt in bowl of stand mixer [paddle attachment], stirring to dissolve salt. Add yeast, then all-purpose, bread, and whole wheat flours and stir 30 seconds. Cover with damp towel and rest 20 minutes. Add olive oil and use mixer [dough hook] to knead 6 minutes. Rest 2-3 hours. Divide into 3 400-gram portions and shape into balls. Cover and rest 2-3 hours
To prepare Cilantro Basil Pesto, combine pesto and cilantro in a blender and blend to incorporate.
To prepare Pizza and Garnishes, preheat oven to 550°F. Stretch each dough ball into 14-inch round. Top with dollops of ricotta cheese and Cilantro Basil Pesto. Top with mozzarella cheese and peppers and bake until 80% done, 5-7 minutes. Add pistachios and bake 2 minutes. Rest pizzas briefly on a wire rack before cutting into 6 slices each.
Recipe courtesy of Chef Jason Garland, Medina Golf & Country Club, Waverly, Minn.
Per Order:
Makes 3 pizzas
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.