The Cheese Board (48 page)
Authors: Cheese Board Collective Staff
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.
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 pea-sized dots of the tapenade and the parsley.
There are always those moments when the customers will just have to wait. I tell people, “That’s why we hire the musicians—listen to the music, relax!” The only time we really fall behind is when it’s really slow, and we don’t put a lot of pizzas in the oven. It’s slow, it’s slow, it’s slow, and then all of a sudden we get slammed and there’s a line around the corner. That happens all the time, and it happens to everybody, and there is nothing you can do about.
—ARTHUR
Tomato Pizza with Fresh Greens and Goat Cheese
The fresh greens on top of this tomato pizza make it a balanced meal all in one slice. You can use mixed baby greens, arugula, or spinach, but we prefer arugula for the hint of spice it adds. As with other tomato pizzas, this pizza takes longer to bake and requires more delicacy in handling.
MAKES THREE 10-INCH PIZZAS
Preparation time: 1¾ hours (not including making the pizza dough)
2 cloves garlic, minced
6 tablespoons extra-virgin olive oil
4 teaspoons balsamic vinegar
¼ teaspoon salt
Pinch of freshly ground black pepper
1 recipe
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Fine yellow cornmeal or flour for sprinkling
4 cups (1 pound) shredded Mozzarella cheese
½ small red or yellow onion, thinly sliced
4 heirloom tomatoes or 5 Roma tomatoes, thinly sliced
4 ounces fresh goat cheese
3 cups loosely packed young greens (arugula, baby lettuce, or baby spinach)
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.
In another small bowl, whisk together the remaining garlic, the remaining 4 tablespoons olive oil, the balsamic vinegar, salt, and pepper. 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
.
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. Scatter the onion over the cheese. Place the sliced tomatoes over the onion, leaving a bit of space between each slice. Sprinkle the remaining Mozzarella on top of the tomatoes. Crumble the goat cheese into almond-sized pieces and distribute it evenly over the pizzas.
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.
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.
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. Whisk the vinaigrette and toss it together with the greens in a medium bowl. Distribute a handful of greens over each pizza.
I love to do the baking. Baking all those pizzas and keeping up with the line of customers—it makes me feel like I’m
doing
something. When I bake I like to do it fast. Let’s go!
doing
something. When I bake I like to do it fast. Let’s go!
—DWIGHT
Corn Zucchini Pizza with Lime and Cilantro
This pizza recipe is great for hot summer evenings. The bright flavor of the lime enhances the sweetness of the corn and zucchini, and the cilantro gives this pie a Mexican taste.
MAKES THREE 10-INCH PIZZAS
Preparation time: 1¾ hours, (not including making the pizza dough)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 recipe
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Fine yellow cornmeal or flour for sprinkling
¾ cup fresh corn kernels (about 1 ear of corn)
Pinch of freshly ground black pepper
½ teaspoon red pepper flakes
4 cups (1 pound) shredded Mozzarella cheese
½ yellow onion, thinly sliced
3 small zucchini, thinly sliced
6 ounces sheep’s-milk Feta, crumbled (about 1½ cups)
½ cup loosely packed fresh cilantro leaves, coarsely chopped
2 limes, cut into quarters
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
.
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
.
In a small bowl, toss the corn kernels with the black pepper and pepper flakes. Line up the 3 pizzas for assembly. Scatter half of the Mozzarella over the 3 pizzas, leaving a ½-inch rim. Place the onion over the cheese and spread the zucchini over the onion. Scatter the remaining Mozzarella over the onion and zucchini. Sprinkle with the Feta and corn.
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.
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.
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.
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 cilantro. Squeeze lime juice over the top of the pizzas.
Probably the worst thing I ever did was to forget to put salt into a pizza dough. Later that evening, about 10
P.M.
, I suddenly realized I had forgotten the salt. I told my wife that I had to go back to the store. She asked, “Why at this time of night?” and I said that there would be no pizza at lunch if I didn’t make a new dough.
P.M.
, I suddenly realized I had forgotten the salt. I told my wife that I had to go back to the store. She asked, “Why at this time of night?” and I said that there would be no pizza at lunch if I didn’t make a new dough.
—ARTEMIO
Heirloom Tomato Pizza with Goat Cheese and Fresh Herbs
When tomato season is at its height, use a mix of heirloom tomatoes for this pizza. Pick different colors, shapes, and sizes for a bright and cheerful pizza.
MAKES THREE 10-INCH PIZZAS
Preparation time: 1¾ hours (not including making the pizza dough)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 recipe
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Sourdough Pizza Dough
or
Yeasted Pizza Dough
Fine yellow cornmeal or flour for sprinkling
4 cups (1 pound) shredded Mozzarella cheese
½ small red or yellow onion, thinly sliced
5 or 6 assorted heirloom or Roma tomatoes, thinly sliced
4 ounces fresh goat cheese
½ cup loosely packed mixed fresh marjoram, oregano, thyme, and flat-leaf parsley, minced
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
.
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. Scatter the onion on top of the cheese. Place the sliced tomatoes over the onion, leaving a bit of space between each slice. Sprinkle the remaining Mozzarella on top of the tomatoes. Crumble the goat cheese into almond-sized pieces and distribute it evenly over the pizzas.
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