Brioche Pizza

It was a dark and stormy night
Meaning
The archetypal example of a florid, melodramatic style of fiction writing.

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It has been ages since I’ve made brioche of any kind never mind pizza since hand surgery, but I pulled out a brioche pizza recipe perfect for a dark and stormy, busy day around the house.  The dough sits for at least 4 hours in the refrigerator and can be made up to two days ahead of time.  I’ve made Barbara Lynch’s recipe once or twice so I went with that recipe once again, certainly easy enough, but a little time-consuming when it came to incorporating the 2 sticks of butter as it took every bit of 15 minutes to incorporate, but just a light dusting of flour and kneading for about 2 minutes before the rising time.

I made a rather quick version of Crème fraîche with sour cream.   A cup of room temperature whipping cream and 1/2 cup sour cream whisked in a canning jar, covered with a lid and left at room temperature for 24 hours or until thickened, I made 1/2 of the recipe and sit was good and thick after 6 hours.  I topped the pizza’s with prosciutto, fontina cheese and I used less rosemary than called for in the recipe.  Add a bit of fresh peppery arugula when finished *optional.

I can see the leftover pizza crisped for breakfast with a fried happy chicken egg

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BRIOCHE PIZZA DOUGH adapted from STIR: Mixing It Up In the Italian Tradition
by Barbara Lynch

1 tablespoon active dry yeast
¼ cup plus ¼ teaspoon sugar
2 ¾ cups unbleached all-purpose flour, plus up to ½ cup more for kneading
2 teaspoons kosher salt
3 large eggs
16 tablespoons (2 sticks) unsalted butter, at room temperature

1.  Stir together the yeast, ¼ teaspoon sugar, and scant ¼ cup warm water. Let stand for 5 to 10 minutes to dissolve and activate the yeast.
2.  Combine the flour, the remaining ¼ cup sugar, and the salt in the bowl of a stand mixer fitted with a dough hook.
3.  Whisk the eggs and combine with the dissolved yeast. With the mixer on low-speed, add the egg-yeast mixture to the flour. Mix, scraping the bowl and the dough hook once or twice during mixing, until you have stiff dough that clings to the dough hook, 6 to 8 minutes. Turn the mixer off and push the dough off the hook and into the bowl.
4.  Turn the mixer on low, add about a tablespoon of butter at a time. Mix each piece until incorporated, stopping occasionally to scrape the bowl and pull the dough off the dough hook. It will take 12 to 15 minutes to knead in all the butter. At this point the dough will be quite loose and very sticky, which is as it should be.
5.  Transfer the dough to a lightly floured surface. Sprinkle with some flour and knead by hand to finish incorporating any butter, adding more flour as needed to create supple dough.
6.  Lightly oil a large bowl. Gather the brioche dough into one mass, scraping the sides and bottom of the bowl. Transfer the dough to the greased bowl, cover loosely with plastic wrap, and refrigerate for at least 4 hours and up to 2 days. (The dough will not rise dramatically, but it will get easier to handle as it chills.)

Brioche Pizza with Roasted Potatoes and Rosemary
from STIR: Mixing It Up In the Italian Tradition
by Barbara Lynch
I would prefer the pizza baked on a pizza stone…

2 medium red skinned potatoes, sliced about 3/8 inch thick (leave skins on)
3-3 1/2 tablespoons extra-virgin olive oil
½ large red onion, thinly sliced
2 garlic cloves, finely chopped
All-purpose flour for rolling the dough
2 4-ounce balls (about ½ rounded cup) Brioche Pizza Dough, refrigerated for at least 4 hours and used straight from the fridge
1 tablespoon finely chopped fresh rosemary
¼ teaspoon crushed red pepper flakes
Fleur de sel
About 2-ounce wedge Parmigiano-Reggiano for shaving over pizza (large enough to drag a vegetable peeler over; you won’t use all of it)
¼ cup Crème fraîche

Heat the oven to 375º. Toss the potatoes with enough oil to coat them well (1 ½ to 2 tablespoons) and spread them in a single layer on a small baking sheet or in a ovenproof skillet. Roast until just tender when pierced with a skewer, 4 to 6 minutes. Remove the potatoes from the oven and increase the oven temperature to 425º.

Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, for a few minutes. Add the garlic and cook, stirring, until the onion is tender and lightly browned, about 10 minutes.

On a floured surface with a floured rolling-pin, roll out a ball of brioche dough into a thin oval or rectangle measuring about 9 x 12 inches (a little smaller than the baking sheet it will bake on).  Transfer the dough to a baking sheet. Repeat with the other ball of dough.

Spread the onion and garlic over each pizza, leaving a little bit of a border. Top with the potatoes in a single layer. Sprinkle with the rosemary, crushed red pepper, a little fleur de sel, and a few grinds of black pepper. With a vegetable peeler, shave the Parmesan thinly over the pizzas in a single layer. Bake until the crust looks golden brown and crisp, about 8 minutes.

Let the pizzas rest briefly before moving them to a cutting board. Garnish with tiny dollops of Crème fraîche, slice, and serve.

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Tonight’s salad was arugula, Bogue Sound watermelon, plums, tomatoes dressed with EVOO and Raspberry Balsamic vinegar…