Monday, June 20, 2011

Heirloom Tomato Margarita Pizza

Here's a different take on margarita pizza. Spreading ricotta on the bottom makes it cheesier than your average margarita pizza. I like using heirloom tomatoes of a variety of colors and sizes for added flavor and color.

 Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Heirloom Tomato Margarita Pizza
Serves 4

Basic pizza dough
1/2 cup ricotta cheese
4 ounces fresh mozzarella pearls, quartered
An assortment of fresh heirloom tomatoes, diced
Fresh basil
Salt and pepper

1. Mix tomatoes with salt and pepper, set aside. (The salt with absorb some of the moisture of the tomatoes.)
2. Cook pizza dough at 350 degrees about 15 minutes.
3. Remove from oven, spread with ricotta and top with tomatoes and mozzarella.
4. Return to oven and cook about 5 minutes more, until cheese has just started melting.
5. Remove from oven and top with fresh basil.

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