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CLASSIC MARGHERITA PIZZA
From "Dishing with Style" by Rori
Trovato, Clarkson Potter; 2004
Prepared pizza dough
Tomato Sauce
3 garlic cloves, peeled
1/4 cup extra virgin olive oil
1 28-oz. can whole tomatoes in their juice
4 to 5 whole leaves of basil
1 t. kosher salt, plus more to taste
1 t. sugar, plus more to taste
Topping:
1 lb. fresh mozzarella cheese, sliced
1/4 inch thick
6 to 8 whole basil leaves
Kalamata olives, for garnish
Preheat oven to 550E Place pizza
stone in middle rack of oven.
To Make Sauce: In a large saucepan
over medium-high heat, saute garlic
cloves in olive oil until golden brown, 4
to 6 minutes. Turn off the heat for 5
minutes to cool the oil. Add tomatoes
and basil. Bring to a boil, reduce heat to
low, and simmer for 30 minutes.
Remove and discard the basil leaves and
garlic cloves. Adjust seasoning with salt
or sugar, if needed. Store in a plastic or
glass container for up to 2 weeks in the
refrigerator.
To Assemble Pizza: Roll out dough
into individual or large size pizzas.
Transfer pizzas onto a lightly floured
pizza peel. Top each pizza with sauce,
leaving about a 1-inch border around
the edges. Lay mozzarella slices on top
to cover and carefully slide the pizza
onto the hot stone. Do not attempt to
move pizzas on the stone; they will
stick.
Bake individual pizzas for 6 to 8 min-
utes and the large pizza for 10 to 12
minutes, until lightly browned and
bubbly. Using long handled tongs,
remove pizza from oven, sliding it onto
peel, cutting board, or plate. Top with
the basil, tearing the leaves as you place
them. Place an olive in the center of
each pizza.
entire pizza, slightly overlapping the
inner border. Sprinkle chopped chives
around the top. Using a pizza cutter or
large sharp knife, cut into 4 or 6 slices,
and, if you like, spoon a little caviar in
the center of each slice. Serve immedi-
ately.
DILL CREAM
From "Wolfgang Puck's Pizza, Pasta,
and More"
1 1/2 cups sour cream
3 T. minced shallots
2 T. chopped fresh dill leaves
1 1/2 T. fresh lemon juice
1/4 t. freshly ground white pepper
In a medium bowl, combine all the
ingredients and mix well. Refrigerate,
covered and use as needed. This should
keep well for up to 1 week.
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PESTO SAUCE
From "American Pie:" My Search for the
Perfect Pizza by Peter Reinhart, Ten
Speed Press, December; 2003
This recipe makes a smooth, creamy
pesto. It can be baked on top of focac-
cia or pizza, or drizzled over it after it
comes out of the oven. It will keep for
about a week in the refrigerator, but
will be at its best during the first 24
hours. You can substitute toasted wal-
nuts for the pine nuts or add them in
equal parts. Makes about 2 cups.
2 cups fresh basil leaves
8 cloves garlic, minced
1 cup extra virgin olive oil
1 T. freshly squeezed lemon juice
1 cup pine nuts, lightly toasted
3/4 cup freshly grated Parmigiano-
Reggiano or pecorino Romano cheese
1/4 teaspoon freshly ground black pepper
Salt to taste
JUORICA
ROASTED GARLIC
From cooking teacher and caterer
Jean Brady
6 oz. pizza dough
1 T. chili and garlic oil
1/4 cup thinly sliced red onion
2 T. dill cream (recipe below)
2 1/2 oz. thinly sliced smoked salmon
1 t. chopped fresh chives
4 large heads of garlic, sliced in half
crosswise
4 sprigs rosemary, chopped
4 sprigs thyme, chopped
2 1/2 T. extra virgin olive oil
Salt and black pepper to taste
Preheat oven to 500E Place pizza stone
on the middle rack of oven.
On a lightly floured surface, stretch
or roll out dough into an 8-inch circle,
with the outer edge a little thicker than
the inner circle. Brush dough with oil
and arrange onions over the pizza.
Bake until the crust is golden brown,
6 to 8 minutes. Carefully remove pizza
from oven; set on a firm surface. Spread
dill cream over the inner circle and
arrange slices of salmon so they cover
Preheat oven to 350E Sprinkle half of
herbs on bottom of baking dish. Place
garlic in dish, cut sides up. Pour oil
over garlic; season with salt, pepper and
remaining herbs. Cover and bake until
tender, about 1 hour.
To serve, set out roasted heads of gar-
lic. Holding the garlic head, cut side
down, squeeze the desired amount of
garlic puree directly on to the pizza
dough. You can also use a demitasse
spoon to scoop out the cooked puree.
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In a blender or food processor, combine
the basil, garlic, olive oil and lemon
juice and puree until smooth. Add half
the pine nuts and blend for a few sec-
onds to grind them coarsely. Transfer
the puree to a bowl and fold in the
cheese, the remaining pine nuts, the
pepper and salt. Place in an airtight
container and keep refrigerated until
needed.
SMOKED SALMON PIZZA
From "Wolfgang Puck's Pizza, Pasta,
and More, "Random House, 2000
Makes one eight inch pizza.
4 8- B 3 2 -
In t he Sug ar Tre e Plaza
Orchard Lake Road,
N. of Maple in W. Bloomfield
Call Alicia. R. Nelson
for an appointment
248.557.0109
WWW. allthingsjewish.com
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