White Pizzas with Arugula

White Pizzas with Arugula
For the dough
  1. 1 1/4 cups warm (100 to 110) water
  2. 2 packages dry yeast
  3. 1 tablespoon honey
  4. 3 tablespoons good olive oil
  5. 4 cups all-purpose flour, plus extra for kneading
  6. Kosher salt
For the garlic oil
  1. 1/2 cup good olive oil
  2. 4 cloves garlic, sliced
  3. 5 sprigs fresh thyme
  4. 1/4 teaspoon crushed red pepper flakes
For the topping
  1. 3 cups grated Italian fontina cheese (8 ounces)
  2. 1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  3. 11 ounces creamy goat cheese, such as Montrachet, crumbled
For the vinaigrette
  1. 1/2 cup good olive oil
  2. 1/4 cup freshly squeezed lemon juice
  3. Freshly ground black pepper
  4. 8 ounces baby arugula
  5. 1 lemon, sliced
  1. Combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Garlic oil
  1. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  1. Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  2. Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  3. Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  1. Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Adapted from Barefoot Contessa Back to Basics by Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pizza Topped with Green Salad

Pizza Topped with Green Salad
Yields 1
Dough (Makes 2 12-inch pizzas)
  1. ¼ cup warm (100 – 105F) water
  2. 3 T. olive oil
  3. 1 ¾ t. instant yeast
  4. 3½ cups bread or all purpose flour
  5. 1 cup warm water
  6. 1½ t. salt
  1. ½ dough recipe from above
  2. 3 ounces fontina cheese, grated
Green Salad with Lemon Shallot Vinaigrette
  1. ½ large shallot, very finely chopped
  2. 1 T. freshly squeezed lemon juice
  3. ¼ t. Dijon mustard
  4. 2 T. olive oil
  5. pinch salt and pepper
  6. 1½ cups seasonal greens (spinach, kale, chard, or combination)
  1. Mix ¼ cup water and yeast in large bowl. (Letting it rest at this point for 5 – 10 minutes, until creamy and bubbly, will confirm that your yeast is good, but is not necessary for instant yeast)
  2. Add 1 cup water, olive oil and whisk. Add the flour and salt until it holds together, cover and rest for 20 minutes (allows dough to hydrate before kneading) then knead until elastic and smooth, about 5 minutes.
  3. Lightly oil your bowl, put the dough back in the bowl, turn the dough in the bowl until it is coated all around with oil, cover with plastic wrap (or a Viancin lid) and let rise at room temperature until doubled, 45 to 60 minutes (longer if the room is cold).
  4. Refrigerate the dough for 3 hours or up to 2 days.
  5. When you are ready to bake, bring dough out of refrigerator to allow it to warm up. Place baking stone in oven and preheat to 500 F. Be sure to allow 30 minutes to an hour for the stone to fully heat. Divide dough in half for 12 inch pizzas, or in quarters for 7 to 8 inch pizzas.
  1. Dust the top of the dough with flour, dust your work surface with flour, then press down with your fingers, roll with rolling pin or shape and stretch with your hands (knuckles up) until you get a 12 inch circle. Place on parchment. Spread the fontina evenly over the pizza dough, leaving a 1/2 inch border. Bake 7 –9 minutes.
Green Salad with Vinaigrette
  1. In a small bowl, whisk together the shallot, lemon juice and mustard. Whisk in the olive oil and season to taste with salt and pepper. Chop or break the greens, smaller than for a tossed salad, Coat the greens evenly with the vinaigrette. Cover the pizza with the salad, cut and serve immediately.
Adapted from The Art & Soul of Baking by Cindy Mushet
Adapted from The Art & Soul of Baking by Cindy Mushet
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Grilled Individual Pizzas

Grilled Individual Pizzas
  1. 2 t. dry yeast
  2. ½ cup lukewarm water
  3. ¼ cup + 3 ¼ cups white flour
  4. ¼ cup rye or whole wheat flour
  5. 1 t. salt
  6. ¾ cup cold water
  7. ¼ cup olive oil
  8. Pizza sauce
  9. Toppings of your choice
Making Pizza Dough
  1. Stir together yeast and water. Add flours (1/4 cup white and 1/4 cup rye) and allow to sit until bubbly.
  2. In another bowl, mix remaining flour (3 1/4 cups) and teaspoon of salt. Stir this into the yeast mixture with water and olive oil.
  3. Mix together thoroughly and knead on lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed. Let rise in warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
Grilling and Assembling Pizzas
  1. Prepare the grill for high heat.
  2. Prepare a bowl with olive oil or brush the pizza and the grates.
  3. Prepare the toppings so they are ready to go on the pizza.
  4. Shape pizza by flattening with your hands or rolling pin on a lightly floured surface. Once dough is stretched, let rest 5 minutes, then push out edges with your fingers until you have a nice shape. Roll onto rolling pin and place on parchment paper or a pizza peel sprinkled with flour or cornmeal.
  5. Once grill is hot, wipe grill grates with oil. Flip dough onto grate or slide onto grate with pizza peel. Grill until dough has set and is browned on underside. It only takes a few minutes. Remove from the grill and flip dough over so grilled side is up. Brush surface of pizza with olive oil, then cover with sauce (not too much) and sprinkle on light toppings. Do not overload a grilled pizza. Top in this order: Sauce, cheese, meat (if desired), then other toppings. Slide the pizza back onto grill, close the lid and cook for 2-5 min. until the bottom is charred a bit and the cheese is bubbly. Pull off onto cutting board, let rest for a couple of minutes then cut into slices.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A New Discovery by Chef Jamie Bordoshuk

A few weeks ago, we took our annual Fall road trip to Miami University in Oxford, Ohio to visit our daughter, Ellyn.  This would be our last Parent’s Weekend at this picturesque campus and we were determined to make the most of it.  After four years of coming to Oxford, we had experienced almost every restaurant in town for dinner with the exception of one – Quarter Barrel Brewery and Pub.  They had an outdoor patio, it was a beautiful evening and the place was packed; the perfect dinner trifecta. 

While waiting for our table and sipping my microbrew at the bar, I discovered another great thing about this place.  Lavosh!  Quarter Barrel was offering three different Lavosh options evening:  Spinach and Artichoke, Bacon and Roasted Red Peppers and Margherita with Basil and Fresh Mozzarella.  And, the waiters were bringing platters of them out just as fast as the kitchen could make them.        

Suffice it to say, the Lavosh exceeded all expectations (we ended up ordering one of each – no way could we have picked just one).  And, after devouring every last crumb on the plate, I knew what I had to do.  Yup, I had to try my hand at recreating this delicious meal myself. 

 Lavosh is a round thin unleavened Armenian bread that is hard like a cracker.  Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, Lavosh dries out quickly and becomes brittle and hard.  The thickness of the bread varies and depends on how thin it’s rolled out.   Kosher salt, toasted sesame seeds and/or poppy seeds can be sprinkled on before baking.

 Well, after playing around, I came up with a chicken, caramelized onion and fresh mozzarella Lavosh, topped off with a drizzle of balsamic glaze.  I bucked tradition a bit by making my Lavosh long and thin instead of the traditional round (it fit better on my pan), but the shape didn’t make a bit of difference.  It was absolutely fantastic.  And, my family’s reaction?   Who needs traditional pizza when you can have Lavosh!

Lavosh Flatbread

14 ½ ounces AP flour, approx. 2 ½ cups
1 t kosher salt
½ t sugar
2/3 cup water, plus additional if needed
1 egg
5 T butter, divided, melted and slightly cooled


  1. Place the flour, salt and sugar into a food processor and pulse 3 to 4 times to combine ingredients.
  2. In a measuring cup, whisk together the water, egg and 2 T of the melted butter.
  3. With the food processor running, add the egg mixture thru the feed tube until a dough is formed. (add additional water by the teaspoon if needed)
  4. Turn the dough out onto the counter, divide into thirds, cover with a towel and let dough rest 30 minutes.
  5. Preheat overn 375.
  6. Lightly butter (or use cooking spray) the back of a sheet pan, upside down on a surface that will prevent sliding. 
  7. Working with one ball at a time, place the dough on to the back side of the sheet pan and roll the dough out to an even 1/8 inch thickenss. 
  8. Gently stretch the edges of the dough so that fall slightly below the edge of the pan and hold the dough in place.
  9. Lightly brush the dough with butter, place on middle rack and bake for 10 to 15 minutes or until golden brown.
  10. Remove to cooling rack and repeat with remaining dough. 

Grilled Chicken, Caramelized Onion and Mozzarella Lavosh

1 cup cooked chicken breast, shredded
½ yellow onion, sliced
Extra virgin olive oil
2 T butter
1 t kosher salt
4 oz fresh mozzarella, sliced
1 t dried oregano
Balsamic glaze
2 lavosh flatbread pieces


  1. Preheat oven to 375.
  2. In a large skillet, add onions, butter, and salt and sauté until caramelized, approx. 20-25 minutes.
  3. Lightly brush lavosh with olive oil.
  4. Evenly distribute the chicken, caramelized onion and mozzarella over lavosh, sprinkle with oregano and bake for 5 -7 minutes until the cheese is melted.
  5. Cool slightly and drizzle with balsamic glaze and cut into pieces.