Sunday, September 8, 2013

Marinated Garden Tomato Pizza

The garden is overflowing with tomatoes and the cherry tomatoes are ripe and begging to be used.  I wait with such anticipation for this time of year.  I love tomatoes and so the bulk of my garden consists of various variety's of heirloom tomatoes.  
This is my all time favorite pizza, a crispy thin crust sprinkled with fresh mozzarella and parmesan cheese, then baked until bubbly and golden.  A colorful assortment of fresh from the garden cherry tomatoes marinated in a balsamic vinaigrette, then a dose of fresh basil chiffonade on top.  This pizza is over the top, delicious!


For the crust...
2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons lukewarm water (110°F)
2 cups all purpose flour
2 tablespoon extra virgin olive oil
1 teaspoon salt

1.  In a small bowl, combine the yeast, 1/4 cup warm water and 1/4 cup of the flour, stir well and then let sit for about 30 minutes.  Add the remaining 1 3/4 cups of flour, 1/2 cup plus 2 tablespoons warm water, olive oil and salt.  Mix the dough thoroughly with a wooden spoon and turn out onto a floured work surface.  Knead until smooth and elastic and just a bit tacky to the touch, about 10 minutesRoll into a ball and place on a floured counter top, place a large bowl over top and let rise until double in volume, about an hour.  


For the pizza...
12 oz. of cherry tomatoes, assorted varieties and colors, if possible otherwise all one color works also, cut in half
3 tablespoons extra virgin olive oil
3 tablespoon balsamic vinegar, I used white balsamic vinegar, either is good
1 clove garlic, minced
1/2 cup fresh basil, cut into thin strips (chiffonade) 
salt and fresh ground black pepper
16 oz. coarsely grated fresh mozzarella cheese
2 oz. freshly grated parmesan cheese
extra olive oil

Preheat oven to 500° F

 1.  In a medium bowl, whisk together, olive oil, vinegar and garlic.  Add salt and black pepper to taste.  Add tomato halves and toss gently, set aside.


2.  Punch down the risen pizza dough and shape into a large 16" circle, or 2 smaller 9" circles.  Place dough on a pizza pan or a mesh screen.  Rub a small amount of olive oil over entire crust.

3.  Sprinkle grated mozzarella evenly over dough, then add the parmesan evenly over mozzarella.

4.  Bake in the preheated oven for 8 minutes, or until bubbly and golden.

5.  As soon as the pizza comes out of the oven, top the pizza with the tomatoes and sprinkle with basil and serve immediately.  Enjoy!


For more great recipes click below!

Lavender and Lovage  

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