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46
Pizzas
Pesto, Cheese & Fresh Tomato Pizza
Homemade pesto and fresh, ripe tomatoes from the garden
make this a great summertime pizza.
Makes two 12–14 inch pizzas or four 8–9 inch pizzas, to serve 6
Preparation: 1 hour for the pizza dough;
20 minutes plus 12 minutes baking and resting time
1 recipe Pizza Dough
(page 36)
12 ounces firm, but ripe plum
tomatoes
½ ounce Parmesan, cut into
½-inch cubes
3 ounces fresh mozzarella, well chilled
2 ounces fontina
4 tablespoons prepared Pesto
(page 44)
2 teaspoons extra virgin olive oil
cornmeal for dusting the peel or pan
Prepare the pizza dough and allow to rise. Position the top rack of the oven about 8 inches
from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F.
Bring 6 cups of water to a boil in medium saucepan. Cut a shallow “x” in the bottom of each
tomato. Blanch the tomatoes in the boiling water for 30 seconds, then immediately plunge
them into a bowl of iced water. When cool, slip the skins off. Slice the stem end off each
tomato; set aside.
Insert the metal blade. With the machine running, drop the Parmesan cubes down the small
feed tube; process 15 seconds and leave in bowl. Insert the shredding disc and shred the
mozzarella and fontina. Remove the cheese to a bowl; toss to combine, and reserve. Insert
the slicing disc. Put the tomatoes in the small feed tube one at a time, and slice, using light
pressure. Put the sliced tomatoes on a triple thick layer of paper towels to drain.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10 min-
utes. Roll the dough out to size. Put on a baker’s peel that has been sprinkled with
cornmeal. Brush the edges with the olive oil. Using an offset spatula, spread the pizza with
the pesto sauce to ¾-inch of the edges, using 3 tablespoons on each 14-inch pizza or 1½
tablespoons on each 9-inch pizza. Divide the shredded cheeses evenly and sprinkle on the
pizzas. Top with the drained sliced tomatoes.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or put the
pan in the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even bak-
ing. Bake for another 3 to 6 minutes until the pizza is bubbly, and the edges of the dough
are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3
minutes before slicing.
Nutritional information per serving:
Calories 367 (35% from fat) • pro. 14g • carb. 45g • fat 15g
• sat. fat 6g • chol. 25mg • sod. 723mg • fiber 3g
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