Homemade Pizza Bursting With Naturesweet Cherry Tomatoes Recipes

KELSEY'S FAVORITE HOMEMADE PIZZA

Steps:

• Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes.
• Turn the dough out onto a floured board and knead 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a damp towel and let rise in a warm spot for 30 minutes. (Dough will stretch when lightly pulled.)
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down on the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let them rest for 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
• Place a pizza stone in the oven and preheat it to 450 degrees F.
• Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary.
• To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. (Or roll out with a rolling pin.)
• Place dough on a pizza paddle or a cutting board and brush it with olive oil. Arrange the mozzarella and fontina cheeses over the inner circle. Top with the eggplant and artichoke hearts. Add a layer of tomato slices and sprinkle over the Parmesan and thyme. Slide the pizza onto the pizza stone and cook until the dough is brown and the cheese is bubbling, about 8 to 10 minutes.
• Remove carefully, cut into 6 slices, and sprinkle with basil.

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
• Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
• Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
• Repeat to make second pizza.