10
Pesto, Cheese & Fresh
Tomato Pizza
Homemade pesto and fresh, ripe tomatoes
make this a great summertime pizza.
Preparation: 1 hour for the pizza dough;
then 20 minutes plus12 minutes to bake
Makes one 14-inch pizza or two 9-inch
pizzas, to serve 4
1
recipe Pizza Dough (page 12)
½
ounce Parmesan, cut into ½-inch
cubes
2
ounces fresh mozzarella, very well
chilled
1½ ounces Fontina cheese, very well
chilled
½
pound firm but ripe plum tomatoes
3
tablespoons pesto (page 9)
1
teaspoon extra virgin olive oil
cornmeal for dusting the peel or pan
1. Prepare the pizza dough and let rise.
Position the top rack of the oven about 8 inches
from the top. If using a baking stone, place it on
the rack. Preheat the oven to 500°F.
2. Insert the metal blade. With the machine
running, drop the Parmesan through the feed
tube. Process 15 seconds; leave in bowl. Insert
the thick shredding disc. Use medium pressure
to shred the mozzarella and Fontina. Transfer
the cheeses to a bowl; toss to combine and
reserve.
3. Insert the thick slicing disc. One at a time,
place the tomatoes in the feed tube. Use light
to medium pressure to slice. Reserve.
4. When the dough has risen, punch down; use
as is or divide into 2 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a
baker’s peel that has been sprinkled with
cornmeal, or on a perforated pizza pan, a pizza
screen or baking sheet without sides that has
been sprinkled with cornmeal. Brush the edges
with the olive oil, then using an offset spatula,
spread the pizza to within ¾-inch of the edges
with the pesto, using 3 tablespoons on the
14-inch pizza or 1½ tablespoons on each 9-inch
pizza. Sprinkle the pizza(s) with the shredded
cheeses. Top with the sliced tomatoes.
5. Carefully slide the pizza onto the stone
(position the peel over the back edge of the
stone, and use a rocking motion to shake and
slide the pizza off the peel onto the stone), or
place the pan in the hot oven. Bake the pizza
for 5 minutes, then rotate it front to back for
even baking. Bake for another 3 to 6 minutes,
until the pizza is bubbly and the edges of the
dough are golden brown, puffed and crispy.
Remove from the oven and let rest on a rack
for 2 to 3 minutes before slicing.
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Asian Slaw
with Peanut Dressing
Add cooked pasta and turn this salad
into a meal.
Preparation: 10 minutes plus 30 minutes
resting time for the dressing; 10–15 minutes
for the vegetables
Makes 6 cups
Peanut Dressing (makes ¾ cup):
¼
cup toasted unsalted peanuts
1
garlic clove
4
slices of fresh ginger, peeled, each
about the size of a quarter
3
tablespoons peanut butter
(smooth or chunky)
2½
teaspoons granulated sugar
¹∕³
cup rice vinegar
1½
tablespoons hoisin sauce
1¼
teaspoons low-sodium tamari
or soy sauce
2
teaspoons Asian (toasted)
sesame oil
Slaw:
4–6 red radishes. washed and trimmed
1
medium carrot, peeled, cut to fit the
feed tube horizontally
1
small broccoli spear, washed, florets
trimmed and reserved, stem peeled
2
green onions, trimmed, cut to fit
feed tube
1
small red bell pepper, seeded
and quartered
1
small yellow bell pepper, seeded
and quartered
6
ounces Napa cabbage, cut
to fit feed tube
6
ounces bok choy, cut to fit feed tube
(include leafy greens if tender)
3
ounces snow peas or sugar snap
peas, trimmed and strings removed
1. Insert the metal blade. Pulse to chop the
peanuts, about 10 times. Remove and reserve.
