The Cheese Board (47 page)

This dough is easy to make, quick rising, and a fast and simple alternative to the sourdough crust. The dough is sweet and flaky, and a little lighter than the sourdough. The choice of olive oil used in the crust will influence the flavor of the dough. We recommend a strong-flavored olive oil, such as extra-virgin California or Italian oil.

In the bowl of a stand mixer or a large bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.

If using a stand mixer,
add the olive oil, salt, and 2 cups of the flour to the bowl. Using the paddle attachment on low speed, mix for 5 minutes to form a wet dough. Switch to the dough hook, add 1½ more cups of the flour, and mix on medium speed for 5 minutes. Add the remaining ½ cup flour by the tablespoonful as needed to form a soft dough with a nice sheen; it should be a little sticky, but not too wet.

If making by hand,
add the olive oil, salt, and 2 cups of the flour to the bowl. Using a wooden spoon, mix for at least 5 minutes to form a wet dough. Pour 1½ cups of the flour onto a work surface, place the dough on top of it, and knead for about 8 minutes to form a soft dough with a nice sheen; it should be a little sticky, but not too wet. If the dough sticks to the work surface, rub a little olive oil on it. If the dough is impossibly sticky, add the remaining ½ cup flour by the tablespoonful as needed.

Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, put the dough in the refrigerator and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.

At the pizzeria, we sell only one kind of pizza on a given day, so we say the only choice you have is how much you get. However, people call all the time and ask for this pizza more than any other. We use Bulgarian Feta, as its tang complements the cilantro and lemon zest garnish. Like other tomato pizzas, this pizza takes longer to bake and requires delicacy in handling.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine the garlic and olive oil. Set aside.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Divide the Mozzarella into 2 piles, one about two-thirds the total amount and the other one-third. Line up the 3 pizzas for assembly. Scatter the larger amount of Mozzarella over the 3 pizzas, leaving a ½-inch rim. Layer the onion on top of the cheese and place the sliced tomatoes over the onion, leaving a bit of space between each slice. Distribute the remaining Mozzarella on top of the tomatoes. Sprinkle with the Feta.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Garnish with lemon zest and cilantro. Sprinkle lemon juice sparingly over the top.

This is a colorful pizza with a faint spiciness. Use sun-dried tomatoes that are plump and soft for the pesto, as they rehydrate more quickly and have more flavor than the harder, drier variety. We think that Corsican Feta best suits the zucchini, but any sheep’s-milk Feta will work well.

Put the sun-dried tomatoes in a small bowl and cover with hot water. Let soak for 20 to 30 minutes, or until hydrated.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine half of the garlic with 2 tablespoons of the olive oil. Set aside.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Drain the tomatoes, reserving the liquid. In a food processor, combine the tomatoes, ¼ cup of the reserved liquid, the remaining garlic, the remaining 2 tablespoons olive oil, the black pepper, red pepper flakes, and salt. Purée until smooth and thick, adding more of the reserved liquid as needed. Toss the onion with the pesto.

Line up the 3 pizzas for assembly. Scatter half of the Mozzarella over the 3 pizzas, leaving a ½-inch rim. Scatter the onion mixture on top of the cheese. Place the sliced zucchini and squash over the onion so that the pizzas are evenly and entirely covered. Spread the remaining Mozzarella on top of the squash. Sprinkle with the Feta.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 5 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Garnish with the parsley.

A tapenade garnish finishes this rich pizza. You can substitute chopped olives for the tapenade. Roasting the peppers and onions together blends the flavors nicely and heightens their sweetness. For quick assembly of the pizzas, roast the vegetables ahead of time while the pizza dough rises.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine the garlic and 2 tablespoons of the olive oil. Set aside.

To make the tapenade, combine the olives, black pepper, pepper flakes, and 1 tablespoon of the olive oil in a food processor or blender. Process until almost smooth, adding more oil by the teaspoonful as needed to make a loose purée.

Line a baking sheet with parchment paper. Toss the onion and bell peppers in the remaining 2 tablespoons olive oil and spread them over the prepared pan. Bake on the upper rack of the preheated oven for 5 to 8 minutes, or until the peppers are wilted and give off their liquid. Set aside to cool.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Divide the Mozzarella into 2 piles, one about two-thirds the total amount and the other one-third. Line up the 3 pizzas for assembly. Scatter the smaller amount of Mozzarella over the 3 pizzas, leaving a ½-inch rim. Scatter the roasted onion and peppers on top of the cheese. Distribute the remaining Mozzarella on top of the onion and peppers. Sprinkle with the Feta.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.