I hope you picked up some puff pasty while you were out, because that’s basically the only other thing we need. Have I mentioned that this was simple? It is.

I’ve made this will all kinda of fruits: blueberries, raspberries, plums, peaches, nectarines, and strawberries–no, not all at ones. Try to keep to to under 4 kinds of fruit. The less “juicy” ones tend to work a bit better because the crust doesn’t get as soggy. So if you want it have blueberries in there, I’d go light on them.

That's my piece in the background!

Who wouldn’t want a slice of this? I mean, really? It’s got some great fruit on there and that awesome flaky, buttery crust. All done with only a minimal amount of effort too. The crust is already made. Cut up some fruits, you don’t even need to peel them. And it goes right on a sheet pan with some foil or parchment paper. If you do it right, you don’t even have much to clean.

It looks good because it tastes good.

So thaw out that puff pastry and click through to get the details…

Easy summer tart
ingredients
1 sheet puff pastry
2-4 cups sliced fruit or berries (This time I had plums, peaches, and nectarines)
sugar

Directions
1. Roll out the puff pasty. Don’t be afraid to fold it over and generally manhandle it if you have to. Yes, I know, usually you want to avoid working puff pastry too much because it won’t puff as well (or it’ll get chewy), but that’s OK here. We don’t want this to puff up everywhere, we just wanted an easy way to get pie crust. So yeah, roll it out to at least a 12 inch circle. Or whatever shape you end up with (mine was most definitely not a circle).
2. Toss fruit into the center and spread it in mostly an even layer. Don’t mound it up and be sure to leave at least 2-4 inches of dough free on the sides.
3. Fold that loose dough over onto the edges of the fruit.
4. Brush the dough with water and sprinkle with sugar. (If you really want it to look nice, brush with a beaten egg then sprinkle on some sugar… but I was keeping things easy on purpose.)
5. Bake for one hour at 450F on a parchment lined sheet pan. If the crust starts turning too brown, toss a sheet of foil over the thing. If it doesn’t appear done or the fruit is too firm after one hour, continue baking for up to 30 minutes more.

This one is from Rose Levy Beranbaum, a baking hero of sorts. She was the inspiration for the other pizza dough (linked above) and is also the first source I turn to when I bake nearly any bread. Her book, The Bread Bible, is a worthy baking resource. It provides clear and detailed instructions for consistently making stellar breads. The scope of the book covers everything from loaf breads to hearth breads and pizzas to croissants. If you are interested in baking breads, her book deserves a place on your shelf.

Mashed potato pizza dough. Pepperoni and caramelized onions. Cheddar and mozzarella cheeses.

When I realized that I had yet to make her potato flatbread pizza, I quickly gathered the necessary ingredients and remedied that grave omission. This pizza dough has an unusual (but not unheard of) addition to it: mashed potatoes.

The potatoes contribute more to the texture and consistency of the pizza than to anything else. The crust is fluffier than my standard pizza dough, but I am a bit guilty of rolling that dough super thin anyway. I tend to like a thin, blistery crust in most of my homemade pizzas. But a little chew in your pie is not a bad thing. This recipe lends itself to baking into a good, full crust. You do have to mash some potatoes though, so it involves a bit more prep work. I made the potatoes a day ahead (while watching Hulu). All it really demands of you is to boil potatoes until a fork pokes easily through it, it’s not really a chore–I didn’t even time the boil.

I kept the toppings simple this time. I had some odds and ends to use up so I went ahead and added those. I ended up with a pepperoni and caramelized onion pizza with cheddar and mozzarella cheeses. A tasty way to use some leftovers.

Mashed potato pizza dough. Pepperoni and caramelized onions. Cheddar and mozzarella cheeses.

Mashed Potato Pizza
I recommend making the mashed potatoes a day ahead. Be sure to reserve the water used to boil the potatoes.

Ingredients
3/4 cup unbleached all-purpose flour (100 grams)
1/4 tsp instant yeast
2 tsp sugar
3/8 tsp salt
3 tablespoons mashed potato (42 grams)
1/2 tablespoon softened butter
3 tablespoons water, room temp (use the potato water if you can)
1 1/2 teaspoons lightly beaten egg
1 tsp olive oil

Directions

1. In a small bowl, combine the flour, yeast, and sugar. Then add the salt. Add the butter and mashed potato and mix. The dough should look clumpy.
2. Add the water and egg and mix with a spatula until it forms a loose dough. Knead the dough until it forms a smooth dough (about 15-30 seconds).
3. Coat the dough with oil and place in a small container. Cover and let rise for 30 minutes. The dough can be stored in the fridge for about 2 days, or can be used immediately (after resting/rising for another 30 to 60 minutes).
4. Preheat the oven to 475F. If you have a baking stone, place it on the lowest shelf before heating the oven.
5. Spread some oil on a pizza pan or baking sheet. Shape the dough into a ball by tucking the edges under. Cover with plastic wrap and let rest for about 15 minutes.
6. Press the dough into a 10 inch circle. (Many times I leave the plastic wrap on and shape it through the plastic. This keeps the dough in place and helps prevent it from shrinking back.)
7. Cover and allow the dough to rest another 30 minutes. It should puff up slightly.
8. Bake for 5 minutes directly on the pan.
9. After 5 minutes remove the pan (and the pizza) and top with whatever toppings you need. Bake for 5 more minutes directly on the stone. If the dough cooks too quickly on the stone, move it off the stone to a higher rack.

Southern style cast iron cornbread.

Cooking cornbread in a cast iron skillet with a few tablespoons of hot oil encourages the formation of a crisp crust and prevents burning. Because cast iron retains heat well, you can take the cornbread from the oven to the table and serve. Any remaining portions are kept warm until people inevitably reach for seconds.

I can’t speak highly enough of the versatility of a cast iron skillet, but if you don’t have one, you can make this in a cake pan.

Southern style cast iron cornbread.

Cast Iron Cornbread
Makes about 12-15 servings.
I use a 12” cast iron skillet, but this recipe can be halved and cooked in a 9 or 10 inch skillet or cake pan.

Ingredients
3 1/2 cups corn meal (I used yellow, but white or blue are OK)
1 cup coarse ground cornmeal (this texture is like coarse ground coffee)
2 1/2 teaspoons kosher salt
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk
4 eggs
1 can (14 ounces) creamed corn
4 tablespoons canola oil
1 or 2 jalapeños, minced (optional)

Directions

1. Preheat oven to 450F and put a 12” cast iron skillet on the middle rack of the oven.
2. Whisk the corn meals (both fine and coarse grinds), salt, sugar, baking powder, baking soda together in a mixing bowl.
3. In a large mixing bowl whisk together the buttermilk and eggs. Then add the creamed corn and minced jalapenos.
4. Add all the dry mixture to the wet and stir to combine. If the dough is too thick, add some more buttermilk or water. If it is too thin, add more cornmeal. The texture should not be smooth like bread dough or cake batter, but more like a loose mortar.
5. Working quickly so that the pan does not lose much heat, remove the cast iron skillet from the oven. Pour in the 4 tablespoons of canola oil and swirl the pan to coat it. Then pour all the cornmeal batter (it will sizzle) into the pan and return it to the oven for 25 minutes.
6. After 25 minutes check the dough, it should be golden, a little broken from the leavening that occurred, and a toothpick inserted into the center should come out clean. If you don’t have any toothpicks (I don’t), gently and quickly press down on the top of the bread, if it rebounds, the bread it done.

Reheating tips: One of the best things about this cornbread is the crispy crust; therefore, warming it in the microwave doesn’t do it justice. Here is a reheating trick to make it taste like it just came out of the oven. Heat a serving or two in the microwave for 15-30 seconds to just warm the bread through. Meanwhile, place a skillet over medium heat on the stove top. Once the skillet is hot, add a drop of oil, swirl, and place the cornbread in the pan. Cook for 30 seconds to a minute.

The Best Pizza. Ever.

I know it may seem a bit brash of me to make such a proclamation as above, but I’m right. This is the best.

Greatest pizza ever.

This recipe is the best for one reason: anyone can make it. Some doughs may have more flavor, some people may mix herbs in their dough, some crusts may be chewier, or thinner or more to your liking, but this minimal recipe is easier-that’s what makes it good. I’ll even share a few shortcuts that make this even easier. If you can mix brownie batter in a bowl, this recipe is within your grasp.

Delicious.

I have made at least 4 different kinds of pizza dough before adopting this recipe and technique as my go-to pizza recipe. It’s just so flexible and easy. You can make this dough a few days ahead or as little as a few hours before putting dinner on the table. The recipe is scalable too – I’ve easily made five time the dough in one go with no problems.

Mmmmmm. Tasty.

See the recipe and techniques after the jump. Oh, and I make the best pizza sauce too.

I’ve set up this recipe page up a bit differently than previous ones. Many people are intimidated by bread doughs so I wanted to provide a bit more commentary and tips. You’ll see my comments italicized and right-aligned after each recipe step. I’ve also included more photos than usual. You can click on any photo to view a larger image.

You’ll also notice that I give these measurements by weight as well as by volume. Both are acceptable, but if you have a scale, it is generally more precise.

Have a slice.

The ingredients:
This makes two 7-inch pizzas or one 10-inch pizza (I normally do the two 7-inch ones). The ingredients are scalable. Just be sure you have a large enough container to mix the ingredients.

113 grams (3/4 cup + 1 tablespoon) unbleached all-purpose flour
1.6g (1/2 teaspoon) instant yeast
2g (1/2 teaspoon) sugar
3.3g (1/2 teaspoon) salt
79g (1/3 cup) water
18g (4 teaspoons) olive oil

The Recipe:
1. In a small mixing bowl, whisk the flour, yeast, and sugar together, then whisk in the salt.

Minimizing the direct contact yeast has will salt is a good idea as the salt can kill the yeast.

All of the ingredients ready to be added to the flour.

The yeast and salt have been whisked into the flour.

The salt has been whisked into the flour and a well formed for the water.

2. Make a well in the flour and pour in the water. Using a wooden spoon or nonstick spatula, stir the flour into the water until a dough begins to form. The dough should come away from the bowl, but still be sticky. The entire mixing process should take no more than 20-30 seconds.

A rough looking dough is perfectly fine. Don’t try to mix everything together very thoroughly, the dough will just become sticker and harder to handle.

Water added to the well.

Dough mixed into a rough ball.

Close up of dough ball.

3. Pour the olive oil into a small bowl and smear some oil over your hands. Pick up the dough with your oiled hands and put it into the bowl. Turn/spin the dough a few times to coat it with olive oil. Cover the bowl with plastic wrap and let the dough sit until doubled (about an hour). If you don’t want to use the dough immediately, put it into the fridge after about 30 minutes. The covered, refrigerated dough can be used any time over the next couple days.

Chilling the dough for one day helps to develop flavor and lets the yeast mature. If you have time, make the dough ahead of time.

Dough resting in a two cup measuring cup covered with olive oil.

Close up of the dough. It doesn't have to look pretty.

The risen dough.

Shaping and Baking

If you have refrigerated the dough, take it out at least one hour before proceeding.

1. Preheat the oven to 475F and set your oven rack to the lowest level.

My oven goes to 550F, so I just turn it to maximum heat. If you have a baking stone, make sure it is in the oven before you turn it on. A baking stone will help both to create a uniform crust and to retain the oven’s heat. It’s not necessary, but it’s helpful. It’s also good to preheat the oven for at least an hour. A lot of heat escapes when you open the oven door and allowing the oven enough time to get nice and hot is important.

2. Oil your fingers (you can reuse the oil from the bowl with the dough in it) and smear some oil all over a baking sheet. Take the dough out of the bowl, put it onto the baking sheet and do your best to shape it into a smooth ball. I usually split the dough into two and make two smaller balls. Cover with plastic wrap and let it rest for about 15 minutes.

To shape the dough, try to tuck the edges under, as if you are turning it inside out. Set the dough ball with the folded edges under the dough and the smoother side facing up. It’s alright if it’s not perfect.

Dough shaped into a ball.

Two pizzas from one batch of dough.

Close up of the dough ball.

3. Using your fingers and palms (still with oil on them) stretch the dough into a 10 inch circle. If making two pizzas from the dough, try to shape them each into a 7-8 inch diameter.

If it comes out oblong or square, just call it “rustic” and move on. If it won’t stretch and keeps shrinking back, cover it with plastic wrap and let it rest for 10-15 minutes and try again. If it still won’t play nice, see my next tip below. I don’t usually pick up the dough or toss it or anything fancy-that is just asking for the dough to tear or for you to drop it on the floor. If the dough does tear, see my next tip below for how to repair it. If it falls on the floor…um, don’t eat it?

Shaping the dough.

Shaping the dough.

Shaping the dough.

The shaped dough.

4. Once you get it to the size and thickness you want, cover it with plastic wrap and let it rest again for another 30-45 minutes. I like my crust really thin so I flatten the dough into a large thin pizza. If you prefer a thicker crust and more of a chew, don’t go larger than a 10-inch diameter if making one pizza or a 7-inch diameter if making two smaller pizzas.

A good trick for shaping or repairing tears/holes in the dough is to cover the dough with plastic wrap and shape it through the plastic wrap. The benefits here are that you don’t need to get olive oil everywhere and the dough clings slightly to the plastic wrap preventing it from shrinking completely back.

Finally, if you are really having trouble, just grab a rolling pin and roll it flat through the plastic wrap. You won’t get a lip around the edges of the pizza, but it’ll be fine.

Don’t have a rolling pin? Well, a bottle of wine is cylindrical and flat. Go for it.

Shaped dough.

Both doughs, shaped.

5. After the dough has rested the last time, put the pizza (still on the pan, but without the plastic wrap, obviously) directly onto the hot stone. Bake for 5 minutes, or until it starts to get golden brown. Watch it carefully, it can go from golden to burnt in a matter of seconds!

Putting the dough into the oven.

The blind baked crust.

The blind baked crust.

6. Remove the pizza from the oven, add whatever sauces, cheeses, and toppings you want and put back into the oven for 3-5 more minutes, until the cheese is melted and the toppings are heated through.

Adding toppings, still need to bake it again.

Toppings added, ready to be baked again.

Toppings added, ready to be baked again.

Pizza with toppings added ready to put back into the oven.

Fresh from the oven.

Whew… long explanation for an easy recipe. Anybody want to give it a try and report back?

Underside of the crust.

Close-up of the finished pizza.

Why yes, it is delicious.