GIFT GUIDE Here are some recipe suggestions: 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. SUPPORT ISRAEL Gift Registry Available 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. 377 Check Out the Menorahs at Tradition !Tradition 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 Iii ...._ .