Friday, August 26, 2016
ROMAN-STYLE PIZZA WITH OVEN ROASTED TOMATOES
This pizza dough is actually toasted on the stove top in a 12-inch (30 cm) cast-iron skillet. Using a small ball of pizza dough, form it into a circle of about 10 to 11 inches (25 to 27.5 cm) wide. I brushed the skillet with a light coating of oil and toasted the dough in the skillet for about 5 to 7 minutes on each side. You can just bake the pizza entirely in the oven, if you prefer.
One recipe Casa Pizza Dough (in my cookbook), or use already-prepared pizza dough
Oven Roasted Tomatoes (recipe below)
8 oz (250 g) fresh mozzarella cheese, thinly sliced
20 oven roasted tomatoes
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, grated
Fresh basil leaves, for garnish
Preheat oven to 450 F (230 C) degrees with a pizza stone in center of oven.
Let stone get really hot, for about 20 minutes.
Remove the toasted pizza dough from the skillet and place on a pizza pan or work surface.
Add the mozzarella cheese and 10 oven roasted tomato slices.
Slip the pizza off of the pizza pan and onto the heated stone.
Bake until cheese is melted, about 5 to 7 minutes.
Slide back on the pizza pan and drizzle with extra-virgin olive oil and sprinkle with grated Parmigiano cheese.
Garnish with fresh basil leaves and enjoy!
Repeat with another ball of pizza dough.
Makes 2 individual pizzas
Oven Roasted Tomatoes
5 Roma tomatoes, each cut into 4 slices
Freeze-dried or dried oregano
Freeze-dried or dried basil
1 clove garlic, minced
Salt and freshly ground black pepper
Extra-virgin olive oil
Place the sliced tomatoes on a pizza pan or baking sheet.
Sprinkle with some of the oregano, basil, and garlic.
Season to taste with salt and pepper.
Drizzle with a little olive oil.
Place in a 250 F (130 C) degree oven and slow roast for about 2 hours.
Immediately remove from pan with a spatula onto a plate to cool.