Low Carbon Cheeseless Pizza
At SODO Kitchen, the retail café at Starbucks headquarters in Seattle, the chefs came up with this cheeseless pizza for Bon Appetit's Low Carbon Day, according to Rick Stromire, general manager for Bon Appetit at the account.
"It went over so well that day that we now offer it every other week," Stromire says. "It is a way for customers to see that a pizza does not have to have cheese, which can mask the fresh local flavors at times. Every bite really shows the freshness because you can taste all of the ingredients."
>SoDo Kitchen - Taqueria - Little Pond Sushi and Noodle Bar
1/2 oz. dry yeast
10 cups warm water
12 cups whole-wheat flour
24 cups high-protein flour
8 tbsp. honey
8 tbsp. olive oil
4 tsp. salt
Arugula Hazelnut Pistou
2 cups blanched arugula
3 tbsp. minced garlic
1 cup roasted hazelnuts
1 tbsp. lemon zest
Salt and pepper to taste
1. For dough: Proof yeast for 10 minutes in water. Mix all ingredients in large mixing bowl with dough hook on low speed. Mix dough until it pulls away from the bowl in a solid ball.
2. Remove from bowl and place in covered container in warm area for 45 minutes or until it has doubled in bulk. Punch dough down and place on cutting board. Cut and ball in to 5 oz. balls. Allow dough to rise for at least two hours or overnight. Roll out to 8-inch pies.
3. For pistou: Combine all ingredients in food processor until becomes a coarse paste. Season the mixture with salt and pepper to taste.
4. To assemble: Spread thin layer of pistou on rolled-out dough. Top it with any fresh local ingredients. In our case blanched asparagus and shaved Walla Walla onions. Roast in a hot pizza oven at a minimum 500°F until edges are dark brown.
Recipe by Bon Appétit @ Starbucks Coffee Company