By Captain Stacey Brooks, ASA instructor and
Sea Dog Sailing School Owner
We all love pizza! It can be easy, delicious, filling and always interesting! The dough and topping combinations are endless....
Aboard a boat though we are limited by the size of our galley size oven so its best to have some options when it comes to how we prepare our pizza!
We have also added a simple homemade dough recipe!
The following recipes are tasty, easy and interesting! Enjoy!
Pizza Bianca with
Rosemary and Sea Salt
On the Grill
yield: Makes 8 servings
Pizza Bianca (or white pizza) is a classic Roman dish that's more like seasoned flatbread than your typical pizza. Easy on a boat because we throw it on the grill!
Ingredients:
- 1 1/2 pounds fresh pizza dough or two 10-ounce purchased fully baked thin pizza crusts (such as Boboli)
- Extra-virgin olive oil
- 2 teaspoons minced fresh rosemary, divided
- Sea salt
Preparation
Prepare your boat barbecue/grill on (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.
Three-Cheese Pizza with Pancetta and Mushrooms
yield: Makes 6 servings
Ingredients:
- 1/2 cup purchased marinara sauce
- 1 cup coarsely grated Fontina cheese
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup coarsely grated mozzarella cheese
- 2 ounces crimini (baby bella) mushrooms, thinly sliced
- 2 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
- Homemade pizza dough or make it easy - store bought
Preparation
Preheat galley stove on high or up to 475�F. Line 2 baking sheets with parchment. Divide dough in half. Roll out 1 half on lightly floured surface to 131/2x81/2-inch rectangle. Transfer to 1 baking sheet. Repeat with second half. Spread 1/4 cup marinara sauce over each pizza, leaving 1/2-inch border. Sprinkle cheeses over, then mushrooms and pancetta. Sprinkle with salt and generous amount of pepper.
Bake pizzas until brown on bottom and cheese is melted, about 15 minutes. Cut each pizza crosswise into rectangles.
No-Knead Pizza Dough
yield: Makes six 10"-12" pizzas
This dough is chewy, bubbly..........
Ingredients
- 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
- 4 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast
Preparation
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72�F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
EASY TO DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.
To make the pizzas:
During the last hour of dough's resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500�F-550�F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500�F-550�F. (You do not need to preheat the baking sheet.)
Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10"-12" disk.
If using a pizza stone: When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.
Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.
If using a baking sheet: Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a w
ork surface to slice. Repeat with remaining pizzas.
Stuffed Sausage and Pepperoni Pizza Pie
This is easy, delicious and not only an adult favorite but a kids favorite too. The great thing is its super for leftovers on the boat and also for snacks the next day - or slice it up for dipping at your next cockpit cocktail hour!
yield: Serves 6
Ingredients:
- 1 15-ounce package refrigerated ready pie crusts
- 1 teaspoon all purpose flour
- 1 8-ounce package sliced mozzarella
- 2 cups purchased spaghetti sauce
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 3 ounces thinly sliced pepperoni
- 1/2 cup pimiento-stuffed olives, sliced
Preparation
Preheat galley oven to hot or up to 425�F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.
Captain Stacey is a professional sailor, American Sailing Association Instructor and ASA School Owner. She loves teaching students on her cruise to learn trips throughout the Caribbean as well as taking people around the world to other exciting sailing venues including the Mediterranean, Italy, Greece, Spain, New Zealand, France, Corsica, Croatia and Tahiti in the South Pacific. She is also an avid cook, travel writer, wine lover, snow skier, dog sledder, mountain biker and the list goes on. She resides in Breckenridge, Colorado, USA.
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