multi-grain pizza with sirloin, arugula pesto + sundried tomatoes

IMG_2381IMG123

This week was a rollicking roller coaster, and next week proves to be equally as exhilarating, if not exhausting. From Sophie’s follow-up vet visit {please cross all applicable body parts}, to research and three-hour meetings, to an endless stream of calls, I’m going to need vats of coffee in preparation for the ride.

Right now, all I want to do is curl up with a video and my kitty, whilst sipping sparkling water and hoovering fresh slices of homemade pizza. You’ll find me seeking quiet and recharging the proverbial batteries, getting ready for the ticking, ticking.

INGREDIENTS Multi-grain pizza dough recipe couresty of Roo Cakes. Arugula pesto recipe courtesy of The Kitchn.
For the multigrain pizza dough (You can honestly get dough at the store. Don’t let this stress you out. Most markets sell pizza dough, as do many pizzerias)
2 cups warm water (approximately 110°F)
2 packages rapid rise yeast
4 tsp cane sugar
2 tsp salt
½ cup millet
½ cup sunflower seeds
½ cup rolled oats
¼ cup ground flaxseed
½ cup wheat bran
5½ – 6 cups all-purpose flour
4 tbsp olive oil

For the arugula pesto
1 1/2 cups arugula
3/4 cup chopped fresh basil
3/4 cup toasted walnuts
1/2 cup extra-virgin olive oil
2 cloves garlic, quartered
1 lemon, zested and juiced (about about 2 tablespoons juice)
1/4 tsp kosher salt, plus more to salt pasta water
3 tbsp grated Parmesan, plus extra to serve
Freshly ground black pepper, to season

For the ground beef
1/2 pound of lean ground sirloin
Salt/pepper to taste
1 tbsp of olive oil

Additional ingredients for the pizza
1 tbsp olive oil
1/2 cup of sundried tomatoes packed in olive oil
3/4 cup packed arugula

DIRECTIONS
For the multigrain pizza dough: In a large bowl of a stand mixer fitted with a paddle attachment, combine warm water and yeast. Let sit for 5-10 minutes until the yeast dissolves. Add all other ingredients except the flour, and stir to combine. Now, switch to the dough hook. Add the flour one cup at a time (on medium speed), slowly, allowing the flour to incorporate into the dough. Depending on the time of year and your flour, you might get a dough that’s too dry. If so, add 1 teaspoon of water at a time until the water is absorbed. If your dough is too wet, add a tablespoon of flour at a time until the dough is less sticky and more elastic. Beat until the dough pulls away from the sides of the stand mixer and is elastic and not sticky (approximately 6-10 minutes)

Place the dough in a slightly greased large bowl. Cover the bowl with a damp cloth and leave in a warm spot for 3-4 hours to rise, doubling in size.

For the arugula pesto: In the bowl of a food processor, blend arugula, basil, toasted walnuts, olive oil, garlic, lemon zest and juice, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky.

For the sirloin: Add the olive oil, beef, salt and pepper to a medium-sized skillet, and cook until the beef is brown on all sides (5-6 minutes). Drain, set aside.

Making the pizza: Preheat the oven to 500F. You will have oodles and oodles of pesto, so you will only need 1/2-3/4 cup of the pesto for the pizza. I tend to make pesto in large batches so I can use during the week, so feel free to store the rest of your delicious mixture in an airtight container, and use during the week for pasta, chicken, sandwiches, etc.

On a baking sheet covered with parchment paper, drizzle pizza dough with 1 tablespoons oil and stretch or roll into a 16-inch-long oval. Add 1/2-3/4 cup of the pesto, leaving a 1/2 inch border around the dough. Add the sirloin, sundried tomatoes, and cook for 13-15 minutes, or until the crust is golden brown.

Once out of the oven, allow to cool for 2-3 minutes and top with the fresh arugula. Slice + serve!

IMG_2387IMG123
Untitled

seeking comfort from arugula pesto

IMG_8332
When you’re under the weather {I’ve always wondered about this term and its origin. Could someone possibly be over the weather? I digress}, the only thing that’s not cumbersome is simple comfort food. For the past two days I’ve succumbed to the infectious plague that has become New York, and I’ve taken to my apartment, sustaining on green juices, tea and fresh pasta — in between chugs of DayQuil, naturally. Because, quite frankly, the idea of cooking anything complicated is inconceivable.

So I invite you to serve up this peppery version of the basil classic, and hope that I’ll be soaring over the weather come this weekend.

INGREDIENTS
8 oz fresh pasta (I oped for a tagliatelle, but you can use fettucini, linguine, etc)
3 oz washed + dried arugula leaves
1 large clove garlic
2 tbsp pecorino romano cheese
1 1/2 tbsp toasted pine nuts
1/4 cup olive oil
1/4 tsp salt
1/4 tsp cracked black pepper
1-2 tsp of the reserve pasta water

DIRECTIONS
Bring a medium pot of water to a boil. Your pasta water should be briny, much like the ocean, but don’t overdue it as fresh pasta absorbs more salt than dried. I tend to put 1-2 tsp of salt into my water. While the water is coming to a boil, blitz the arugula, garlic, cheese, toasted pine nuts, salt and pepper until it’s a thick, chunky paste and then stream in the olive oil until satiny-smooth. Scrape out the pesto and add to a large serving bowl.

Once the water has come to a boil, add in the pasta and cook to al dente, 2 minutes. Reserve 2 tsp of the pasta water and drain the pasta. Add the pasta to your pesto and mix to combine. Add in the pasta water to thicken the sauce.

This dish serves two, so dig in or reserve for lunch the next day!

IMG_8338
IMG_8324