Monday, December 16, 2013

Pizza with Charred Tomatoes and Pesto

  • This pizza is one of my family's favorites.   Pizza is always easy, and fast, and popular with the kiddies. The pesto is nice and my son likes it on just regular cheese pizza too.  I use a potato masher to smush up the tomatoes a bit, that way there aren't the possibility of  little tomato explosions waiting to happen on your pizza.   It looks like I am giving another gift to the family, a lot of repeats :).  Maybe in the new year, we will have more that one a week.  Oh one more thing, I make this as one large pizza not a bunch of  small ones.

  • 3/4 lb cherry tomatoes
  • 1/4 c  panko (Japanese bread crumbs)
  • 2    garlic cloves,thinly sliced
  • 1    shallot,thinly sliced
  • 5    basil leaves,torn
  • 2 T  extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 lb Pizza Dough
  • 3/4 c  coarsely grated aged Gouda (3 ounces)
  • 6 T  freshly grated Parmigiano-Reggiano cheese
  • Basil Pesto
Directions
1. Preheat the broiler. In a medium baking dish, toss the cherry
tomatoes with the panko, garlic, shallot, basil and olive oil and
season with salt and pepper. Broil 6 inches from the heat for about 5
minutes, or until the tomatoes pop and brown lightly.
2. Preheat the oven to 500. Set a pizza stone on the bottom of the
oven and heat for at least 30 minutes.
3. On a lightly floured work surface, roll out each ball of Pizza
Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza
peel. Spoon one-sixth of the cherry tomato topping on each round. Slide
the pizzas onto the heated stone and bake for about 5 minutes, or until
sizzling and just set. Remove from the oven and sprinkle each with 2
tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano.
Return the pizzas to the oven and bake for about 5 minutes longer,
until the cheeses are melted and the crust is lightly browned. Drizzle
with a little Basil Pesto and serve. Repeat with the remaining dough,
tomato topping, cheeses and pesto.
Make Ahead The cherry tomato topping can be refrigerated overnight; let
return to room temperature before using
Basil Pesto
1 T pine nuts
2 c basil leaves (1 bunch)
2 garlic cloves,smashed
6 T freshly grated Parmigiano-Reggiano cheese
6 T extra-virgin olive oil
Salt
1. In a small skillet, toast the pine nuts over moderate heat,
stirring, until golden, 5 minutes. Transfer to a plate to cool.
2. In a blender or food processor, pulse the pine nuts with the basil,
garlic and cheese until finely chopped. While the machine is on,
drizzle in the olive oil and puree until smooth. Season with salt



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