SUMMER TOMATO PIZZA
(makes two individual pizzas)
These can be done either in the oven with a pizza stone or on the Barbecue.
Directions for both will follow. I have not included a recipe for pizza dough as everyone seems to have their favorite and there are so many store-bought versions available. Please feel free to contact me if you would like our personal favorite.
- 1 recipe pizza dough*, about 1-1/4 lbs, either purchased or handmade, divided into 4 equal pieces (use a scale if you have one).
Shape into slightly flatened balls and freeze 2 for another day. Roll out the 2 you will be using and put on pizza peels which have been sprinkled with a little semolina flour.
- 1 basket vine ripened cherry tomatoes sliced in half (a mix is very pretty).
Toss these in a bowl with 2 tablespoons olive oil, salt and pepper, and fresh basil torn into small pieces.
- About 6 oz grated mozzarella cheese mixed with freshly grated parmesan.
OVEN DIRECTIONS
Your pizza stone should be on the bottom rack. Preheat oven to 500 degrees for at least 30 minutes. Poke the dough rounds with a fork to prevent bubbles and make sure they are "sliding" freely on the pizza peel before attempting to put them in the oven. Carefully slide them onto the stone one at a time and cook for about 2-3 minutes. Remove from oven with a large spatula or two and place back on the peels. The dough will now be stiff so easier to work with. Divide the tomato mixture between the two pizzas and cover with the cheeses. Place back in the oven and cook about 4 minutes, or until the cheese is staring to brown and edges look golden. Remove and let rest a minute or two, then cut into wedges with a pizza cutter.
BARBECUE DIRECTIONS
Prepare your barbecue so that it is hot but allow enough room so that you can cook these indirectly. Slide the rounds onto the grill over indirect heat and cook about 2 minutes. Remove and turn them over onto your peel so that the side that was down on the barbecue is now facing up. Divide the tomatoes and cheeses as above and place back on the grill, again over indirect heat. Cover and cook until cheese is melted, then remove, rest and slice as above.
BUON APETITO!
