Tuesday, May 3, 2016

PIZZA WITH FIRE ROASTED TOMATOES & ARUGULA

Roasting Roma tomatoes on your charcoal grill is so easy and only takes a few minutes. Your pizza will have the delicious charcoal flavor similar to Lombardi's pizzeria in New York City.
The pizza dough recipe is enough for 2 pizzas. I made one with roasted tomatoes and one with pepperoni and Italian sausage. If you prefer to make 2 of the roasted tomato pizzas, just double the recipe below.


One recipe Casa Pizza Dough (in my cookbook).
3 Roma tomatoes, cut in half lengthwise
2 t (10 ml) extra-light olive oil
Salt and freshly ground black pepper.
4 oz (125 g) mozzarella cheese, cut into small chunks
4 oz (125 g) fontina cheese, cut into small chunks
2 T (30 ml) grated Pecorino Romano or Parmigiano-Reggiano cheese
½ t (2 ml) red pepper flakes (optional)

Handfull of arugula
Extra-virgin olive oil, for drizzling

Preheat oven to 425 F (220 C) degrees.

Place a pizza stone in the middle of the oven, if you have one, or just bake the pizza on a pizza pan.

Prepare your charcoal grill to medium-hot.

Brush the tomatoes with olive oil and place on a fine grill grate. 
Place the grate with the tomatoes on the grill over the hot coals, close the top, and grill for 4 to 5 minutes.
Using a spatula, turn the tomatoes over and grill another 4 to 5 minutes.

Place tomatoes on a cutting board and season to taste with salt and papper.
When tomatoes are cool enough to handle, you can remove the skin, but I leave the skin on and chop the tomatoes.

To your prepared pizza dough, sprinkle on the mozzarella, fontina, and grated cheeses.
Evenly distribute the tomatoes over the cheese.
Sprinkle with red pepper flakes, if desired, and place pizza pan on the bottom rack of oven and bake for 5 minutes; then slide the pizza directly onto the heated stone and bake another 10 to 12 minutes.


Remove from oven and add the arugula and drizzle with a little extra-virgin olive oil.

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