Finch’s is definitely one of my favourite cafe in Vancouver. I’m so addicted to their baked blue brie, walnut, pear, prosciutto baguette and it has always been on my favourite item in their menu. I love it so much that I even tried to make it at home. All you have to do is to assemble all the ingredients into the baguette, and it’s done. BUT, I still think they make the BEST ones here in Vancouver. I still go to Finch’s for their amazing baguettes even I’m quite satisfied with my homemade finch’s baguette.(picture below) This is how I pay respect to the food and restaurants that I love.
My homemade Finch’s creation doesn’t stop here. I tried to put these ingredients into a pizza as well.
Instead of using blue brie, I’m using mozzarella because I had a big block of mozzarella in my fridge.
Ta-Da! This is my Finch’s inspired pizza! Yay! I’m so happy with the result! It tasted so good that I’m thinking of using these amazing ingredients into some other Finch’s inspired dishes again. What’s next?! I’m wondering….
I got this pizza great dough recipe from Martha Stewart.
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 degrees to 115 degrees)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil, for bowl
- Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
- Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
- Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it’s done; an indent should remain.
- Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Transfer to refrigerator, let rise overnight.