Freshest Pizzas, Wings, And Sandwiches Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp fine sea salt. Stir to combine. Add 1 cup warm water (about 105–115°F) and 1 tbs olive oil. Mix with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise at room temperature for 1–1.5 hours until doubled.

Preheat and prepare sauce

About 30 minutes before baking, preheat oven to 500°F (or highest oven setting) with a pizza stone or inverted baking sheet inside. In a small bowl combine 1 cup crushed tomatoes, 1 tsp minced garlic, a pinch of coarse salt (adjust to taste) and 0.25 tsp crushed red pepper. Stir to blend — this is a fresh, uncooked pizza sauce.

Shape and top the pizza

Once dough has risen, divide into two equal portions for two thin 10–11 inch pizzas, or keep whole for a larger pie. On a floured surface stretch or roll one portion into a thin round. Transfer to a sheet of parchment or a lightly floured peel. Spread 1/2 cup of the tomato mixture evenly over the dough leaving a 1/2 inch border. Distribute half of the sliced/torn fresh mozzarella (4 oz) evenly over the sauce. Tuck 4 fresh basil leaves under the cheese and scatter the rest on top after baking.

Bake and finish

Slide the pizza onto the preheated stone/baking sheet and bake for 6–8 minutes until crust is blistered and cheese is melted and slightly browned. Remove from oven and immediately drizzle 1 tsp olive oil over the pie, sprinkle 1 tsp coarse salt and the remaining fresh basil leaves. Let rest 2 minutes, slice and serve.

Prep the wings

Pat 24 chicken wings very dry with paper towels. In a large bowl toss the wings with 2 tbs aluminum-free baking powder, 2 tsp fine sea salt and 1 tsp freshly ground black pepper until evenly coated. The baking powder helps crisp the skin during cooking.

Cook the wings

Option A — Frying: Heat 1 cup vegetable oil in a deep skillet or fryer to 375°F. Fry wings in batches for 8–10 minutes until golden brown and cooked through (internal temp 165°F). Drain on a wire rack lined sheet. Option B — Oven: Preheat oven to 450°F and place wings on a wire rack over a baking sheet. Bake 25–30 minutes, flip, then bake another 10–15 minutes until skin is crisp and browned.

Make the hot honey buffalo sauce

While wings cook, melt 4 tbs unsalted butter in a small saucepan over low heat. Stir in 3 tbs hot sauce, 3 tbs honey, 1 tsp apple cider vinegar and 1 tsp garlic powder. Whisk until glossy and combined; keep warm but do not boil.

Toss and serve

Place cooked wings in a large bowl and pour the warm hot-honey-buffalo sauce over them. Toss gently until evenly coated. Transfer to a serving platter with 1/2 cup blue cheese dressing and 8 celery sticks. Serve immediately.

Prepare avocado spread

Halve and pit 2 ripe avocados and scoop flesh into a bowl. Add 1 tsp lemon juice, 0.5 tsp kosher salt and 0.5 tsp black pepper. Mash to a chunky spread consistency.

Prepare bread and condiments

If toasting, lightly butter 8 slices of bread with 2 tbs unsalted butter and toast in a skillet over medium heat until golden. In a small bowl mix 4 tsp mayonnaise with 2 tsp Dijon mustard; spread on the inner sides of the bread slices.

Assemble sandwiches

Spread a generous layer of avocado on four slices of bread. Top each with 3 oz smoked turkey (12 oz total divided), a handful of mixed greens (about 1/2 cup per sandwich), 2-3 tomato slices, and a sprinkle (about 1 tablespoon) of thinly sliced red onion. Season lightly with remaining pinch of salt and pepper if desired. Close sandwiches with remaining bread slices, press gently and slice in half.

Serve

Serve sandwiches immediately, or wrap tightly for portable lunch. They keep well refrigerated for up to 24 hours but are best fresh.