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active honey warm water all-purpose kosher salt extra-virgin olive oil dough Pesto tomatoes Mozzarella tomatoes goat cheese oregano thyme fresh basil tomatoes extra-virgin olive oil thyme garlic kosher salt freshly ground black pepper sugar basil garlic pine nuts salt extra-virgin olive oil
Viewed: 23 - Published at: 7 years agoIngredients
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoons extra-virgin olive oil, plus additional for brushing
- 12 ounces (1/2 recipe) pizza dough
- 2 tablespoons pesto, recipe follows
- 2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
- 3/4 cup shredded or grated mozzarella, about 3 ounces
- 3/4 cup grated Fontina
- 2 Roma tomatoes, ends trimmed and cut into 12 slices
- 2 ounces goat cheese, crumbled
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons freshly grated Parmesan
- 6 to 8 large fresh basil leaves, cut into chiffonade
- 2 pounds Roma tomatoes, about 12 medium-sized tomatoes
- 1/2 cup extra-virgin olive oil, plus additional as needed
- 1 teaspoon minced fresh thyme leaves
- 6 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 12 medium fresh basil leaves, washed, dried, and coarsely chopped
- 3 medium garlic cloves, coarsely chopped
- 2 tablespoons pine nuts, lightly toasted
- Pinch salt
- 3 tablespoons extra-virgin olive oil
Method
- For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt.
- Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- The pizza dough can also be made in a food processor fitted with the steel blade.
- Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
- Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer.
- The dough should be smooth and firm.
- Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
- When ready, the dough will stretch as it is lightly pulled.
- Divide the dough into 4 balls, about 6 ounces each.
- Work each ball by pulling down the sides and tucking under the bottom of the ball.
- Repeat 4 or 5 times.
- Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
- Cover the dough with a damp towel and let rest 15 to 20 minutes.
- At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: Makes 4 (8-inch) pizzas
- For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
- Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle.
- If you find this difficult to do, use a small rolling pin to roll out the dough.
- Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
- Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
- Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
- When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
- Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings
- Preheat the over to 250 degrees F.
- In a pot of boiling water, blanch tomatoes.
- Drain and refresh in ice water.
- Drain.
- Peel, core, cut into quarters, and remove seeds.
- Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
- Drizzle generously with olive oil.
- Sprinkle with thyme and garlic.
- In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
- Bake until the tomatoes begin to shrivel, about 1 hour.
- When the tomatoes are cool enough to handle, transfer to a container.
- Pour olive oil over and cover the container.
- Refrigerate and use as needed.
- Yield: Makes 1 1/4 cups
- In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed.
- Add the oil, a few drops at a time, until you have a smooth paste.
- Pesto can also be made in a blender.
- Pour in the oil first, then the garlic, nuts, and finally the basil leaves.
- Blend on low to a smooth paste.
- Season with the kosher salt.
- Yield: Scant 1/4 cup