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ENTRÉES
1 RECIPE PIZZA DOUGH (PAGE 54)
1 OUNCE PARMIGIANO REGGIANO,
CUT INTO ½-INCH CUBES
4 TO 6 OUNCES FRESH MOZZARELLA,
WELL CHILLED
2 TO 3 PLUM TOMATOES (RIPE, BUT STILL
FIRM)
8 TO 10 MEDIUM TO LARGE FRESH BASIL
LEAVES, THINLY SLICED
UNBLEACHED, ALL-PURPOSE
FLOUR, FOR STRETCHING DOUGH
CORNMEAL, FOR SPRINKLING
2 TABLESPOONS EXTRA VIRGIN
OLIVE OIL
PINCH KOSHER SALT
This Neapolitan pizza is perfect in summer, when fresh tomatoes
and basil are abundant.
PIZZA MARGHERITA
Makes one 12-inch pizza (8 servings)
1. Prepare the pizza dough and allow to rise. Preheat
oven to 500°F with rack in the middle of the oven. If
using a baking stone, place it on the rack and allow to
heat for an additional 30 minutes after the oven has
preheated.
2. While the oven is heating, insert the chopping blade
into the work bowl of the food processor. With the
unit running on High, drop the Parmigiano cubes
through the feed tube and process until fi nely grated.
Remove and reserve.
3. Remove the chopping blade and insert the medium
shredding disc. Shred the mozzarella on High.
Remove and reserve. Flip the shredding disc to the
slicing disc side. Slice the tomatoes on High.
4. On a lightly fl oured work surface, stretch the dough
into a 12 to 14-inch round. Place on a baker’s peel or
the underside of a baking sheet that has been
sprinkled with cornmeal (or you can stretch the dough
onto a greased pizza mesh/screen, or alternately
bake on a parchment-lined baking sheet). Brush the
dough with the olive oil and then sprinkle with both
of the cheeses. Arrange the sliced tomatoes over the
cheese.
5. Carefully slide the pizza into the oven (whether onto
the stone, or onto a baking sheet or directly onto the
rack if using a pizza screen). Bake the pizza for 10 to
15 minutes, or until the cheese is bubbly and the
dough is nicely browned at the edges.
6. Remove pizza and sprinkle with the fresh basil and
pinch of salt.
Nutritional information per serving:
Calories 184 (40% from fat) • carb. 20g • pro. 7g • fat 8g
• sat. fat 3g • chol. 14mg • sod. 390mg • calc. 96mg • fi ber 1g