Put a twist on pizza with a rip­ple crust

Cecil Whig - - JUMPSTART -

Yes, I’m Si­cil­ian. Yes, I love pizza. Even when I prob­a­bly shouldn’t be eat­ing pizza be­cause bathing suit sea­son is around the cor­ner, I am.

And you know what? I love pizza so much I have even in­vented in­ter­est­ing ways to eat it. May I present to you — rip­ple pizza. For what­ever rea­son, the full­ness of the dough when it is folded over on it­self makes it taste so much more sat­is­fy­ing. The in­side is very soft and the out­side de­vel­ops a nice crust.

If you like this idea of di­verse tex­tures with your pizza, try it! Rip­ple pizza is also quite shock­ing look­ing (I think) which makes it a fun eat­able con­ver­sa­tion piece. And that is price­less.

Rip­ple Pizza Makes four servings

For the pizza: Store-bought pizza dough, enough for four peo­ple All-pur­pose flour for dust­ing

For the top­pings: 12 ounces moz­zarella cheese, finely shred­ded 2 ta­ble­spoons olive oil, for sautéing the onions 2 small white onions, ends re­moved, peeled and finely chopped 5 shal­lots bulbs, peeled, end re­moved and finely sliced Hand­ful of fresh pars­ley leaves, rinsed, pat dry and fi­nally chopped Place the oven rack on the low­est shelf of the oven and heat the oven to 500 F for at least 10 min­utes.

Trans­fer the dough to a clean sur­face and be­gin knead­ing. If the dough be­comes sticky, dust it and the work sur­face with a lit­tle flour. Cut the dough in half and roll out half the dough with a floured rolling pin to form a long, lin­ear pizza. Con­tinue to roll the dough un­til it is su­per thin, or about 1/ 8 inch. Trans­fer the dough on to the greased sheet pan.

To cre­ate the rip­ples, lift up the pizza dough by grasp­ing it on ei­ther side ( width­wise) a 1/ 2 inch off the sheet pan. The dough should slide un­der­neath it so that when you let go of the dough, it forms a rip­ple. Make rip­ples ev­ery inch of so and with ev­ery rip­ple you make the pizza will get shorter and shorter. Be care­ful that when you pick up your pizza it doesn’t shift and lose the rip­ples you al­ready made. Pre­pare the sec­ond half of the dough in the same fash­ion ( or store it for another time).

Split the cheese and sprin­kle each pizza with it, cov­er­ing ev­ery inch. Place the pizza into the oven to bake for seven min­utes or un­til the cheese melts and the curst turns golden.

Mean­while, pre­pare the top­pings. In a medium skil­let over medium heat, slick the pan with 2 ta­ble­spoons of olive oil. Sauté the onions and shal­lots un­til golden brown, or about seven min­utes. Move the onions and shal­lots around the pan so they don’t burn.

To as­sem­ble the pizza, re­move it from the oven and trans­fer it to a cut­ting board. Evenly di­vide up the top­pings between two piz­zas and serve with a healthy sprin­kle of pars­ley. Serve im­me­di­ately with a knife and fork.

Cook­ing at Home is a weekly col­umn where Re­becca dishes on what she’s been mak­ing.

PHOTO COUR­TESY OF RE­BECCA BENT

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