I am a huge of fan of reinventing leftovers. Having made a good dinner I will not let leftovers go to waste. Sometimes it’s a repeat of dinner the night before. Other times it takes on the guise of a frittata or a new tasty pasta dish.
But tonight…ah tonight we had the optimum conditions. See we have had windy days and nights for the last 8 days. Last night I was able to smoke a turkey which was a succulent dish all on it’s own. I prepared the breast meat in small packages for lunch meat at a later date. The leg meat however…oh my but they became a pizza worthy of my dear friend Jean Denham – A Chef’s Journey
Pause – While many of you don’t know Jean, I do and must say I have her Pizza, Pizza, Pizza book and love it! She has inspired me to experiment and branch out.
Tonight’s morsel –
One round of pizza dough (recipe to follow)
1/2 red onion sliced very thin
Your favorite BBQ Sauce – Big fan of Mr. Stubbs
1/2 lb of smoked turkey meat
1/2 cup of shredded cheese – I did Manchego such a wonderful flavor that went very well with the smokiness of the turkey and BBQ sauce
1 avocado sliced
Pizza Dough –
Note – We like our pizza’s very thin and with a slight crunch. We want authentic Italian dough, and this recipe I got from a great pizza maker in Rome Italy. I think we ate our weight in pizza while there. His name was Marco and he’s been cooking pizza’s for 30 years in his brick oven. The dough recipe below will give you enough for 4 pizza’s. While we only ate one pizza, I freeze the other 3 for use later. Just take them out of the freezer the night before and let them thaw. 2-3 hours before cooking take them out of the freezer and let them come to room temp and rise. Also I do recommend using bottled water, or filtered water IF you live in an area where you water has a lot chlorine.
1 1/4 tsp active dry yeast
2 cups all purpose flour
2 cups Semolina flour, plus extra as needed
1/2 tsp kosher salt (if using table salt use 1/4 tsp)
2 TBS extra virgin olive oil
To make the dough, in a small bowl stir the yeast with about 2 Tbs lukewarm water and let it stand about 5 minutes. It will get creamy and a bit foamy.
The next part is doable on a work surface, or in a kitchen aid mixer. If doing in a mixer sift flours into the bowl and then put all ingredients into mixer and slowly add 1/4 cup lukewarm water. With a dough hook keep mixer on low and add another 1 cup of water, slowly. You may not need to add the whole cup depending on the humidity where you are. Once it’s all incorporated mix on a medium speed for about 10 minutes. Dough will be smooth and springy. You’ll know it’s ready when you cut off a small piece with kitchen scissors and it’s riddled with small air holes. If doing this on a work surface sift the flours on the work surface, add salt, make a well and add yeast mixture, oil and 1/4 cup of lukewarm water, incorporate with your hands while adding the additional cup. Again slowly as you may not need all the water. Knead the dough for about 10 minutes and test for air holes.
Allow the dough to rest for 5 minutes, cover with slightly damp towel. Then divide dough into 4 equal pieces. I use a kitchen scale to make sure they all the same size. Form into small balls, cover and allow to rise for about 2 hours or double in size. This may take longer if your house is cool. After one hour of rising preheat your oven to 500 degrees and put your pizza stone on the very bottom rack.
Time to make pizza’s!
Sprinkle work surface with some semolina flour and roll out one of the dough balls. You may need to add semolina to the top of the dough to keep it from sticking to the rolling pin. Roll it out thin, your pizza will be about 14″ in diameter. Take a couple of forks and stab little holes all over the dough. Take about 1/4 of the BBQ sauce and smear it all over the dough. Now slide the dough onto the hot pizza stone. Wait don’t panic I didn’t forget the toppings. Let the dough cook for about 5 minutes. This really lets the dough get crispy. If you add everything at once the dough, especially towards the middle, steams and stays soft. Once you remove the dough add your cheese, meat and onions. If you do other pizza’s and add fresh basil you want to put the cheese on top to keep the basil from burning. Now slide the pizza back into the oven for 5 more minutes top with fresh avocado slices. Let it cool about 1 minute before slicing. Time to enjoy!