Friday, September 2, 2016

POMODORI PIZZA WITH FOUR CHEESES

If you want a delicious crunchy pizza crust, it is best to make it a day or two before you want to bake the pizza. If you love fresh cherry tomatoes and lots of grated cheese, you will love this pizza. You can find multi-colored cherry tomatoes in the super markets these days. If you can only find red cherry tomatoes, that will be perfectly delicious too. These tomatoes came from my vegetable garden.


1 recipe Casa Pizza Dough (in my cookbook or you can buy )
Divide the dough into 2 balls and then roll or spread with your hands into oblong shapes on two oiled sheet pans.

Tomato-Basil Salad
4 cups (1 litre) mixed cherry tomatoes
2 cloves garlic, minced 
¼ cup (60 ml) extra-virgin olive oil
1 small bunch fresh basil leaves, chopped or torn
Salt and freshly ground black pepper

Place the chopped tomatoes in a medium bowl and add the garlic and olive oil.
Add the basil leaves and season to taste with salt and pepper.
Set aside to let the flavors develop.

One package of store bought arugula or basil pesto
8 oz (250 g) mozzarella cheese, thinly sliced
4 oz (125 g) grated asiago cheese
4 oz (125 g) fontina cheese, thinly sliced
2 oz (60 g) grated Parmigiano-Reggiano or Pecorino Romano cheese

Preheat oven to 425 F (220 C) degrees.

Spread each pizza dough with pesto and top with cheeses.
Bake in oven for 15 minutes.
Remove from oven and top with the tomato-basil salad and cut into 8 pieces.


Makes 2 pizzas

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