No-Knead Pizza Dough
After the dough rises, it can be frozen. The dough balls can be transferred to individual freezer-safe plastic food storage bags along with a drizzle of olive oil; freeze for several months. Thaw in the refrigerator, then allow to rise at room temperature for an hour before making pizza.
Per Pizza: Scatter 2 canned tomatoes on the dough, season with salt and pepper to taste, then quickly add 2 to 3 ounces smoked mozzarella slices. Broil for 5 to 8 minutes, or until the crust has puffed around the edges and blackened in spots. Remove pizza from oven with a wooden or metal peel or baking sheet. Transfer it to a cutting board, and let it rest for a few minutes. Sprinkle the pizza with 5 torn large basil leaves. Drizzle with 1 to 2 teaspoons olive oil.
Smoked Trout-Fennel Pizza
Layer 1 small sliced Yukon gold potato on the dough, leaving a 1-inch border. Dollop about 2 tablespoons ricotta on pizza. Broil for 5 to 8 minutes, or until crust has puffed around the edges and blackened in spots. Remove pizza with a wooden or metal peel or baking sheet. Transfer to cutting board. Scatter 2 ounces smoked trout, 3 slices of purchased preserved lemon, and 1/4 a small fennel, sliced. Let pizza rest a few minutes. In a small bowl whisk together 1 tablespoon Greek yogurt and 1 teaspoon milk; drizzle on pizza.
Reprinted with permission from Serve Yourself:
Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.