HEIRLOOM-TOMATO PIZZA
Juicy heirloom tomatoes balance out the saltiness of the guanciale and Pecorino Pepato cheese atop this pizza.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 8
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, combine tomatoes and oil; season with salt and pepper. Let stand 1 hour.
- Arrange cheese evenly over dough, leaving a 1-inch border. Top with tomatoes, oregano, and guanciale.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with oil and sprinkle with basil. Slice and serve.
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- In a medium skillet, over medium-high heat, add the oil. When the oil is hot, add the tomatoes and cook until blistered, turning them over about half way through, for about 5. Remove and transfer to a bowl. Add a few pinches of salt. Add the slices of heirloom tomato to a paper towel or clean kitchen towel and sprinkle with salt. Allow to stand for about 5 minutes.
- Place your pizza stone or pizza steel in the oven. If you don’t have one, you can place a baking sheet in the oven. It won’t be as crispy but it will still work.
- Preheat your oven to 450 to 500 degrees F (some ovens only go to 450 degrees F so just go as high as you can). Dust your counter or cutting board with some flour. Roll the pizza dough into a thin round shape. I like to do a combination of pressing the dough down with my fingers, stretching it and rolling it out.
- Transfer the dough to a piece of parchment paper. I like to add it to the back of a baking sheet or pizza peel.
HEIRLOOM TOMATO PIZZA - GRILLED GARLIC HERB BUTTER …
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- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
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