The Cheese Board (50 page)

While the eggplant is baking, spread the onion and bell peppers on the other prepared pan. Bake the onion and peppers for 5 to 8 minutes, or until the onions are soft. Let cool.

Toss the cooked eggplant with 2 tablespoons of the garlic olive oil and season with the black pepper, pepper flakes, and pinch of salt.

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
.

Line up the 3 pizzas for assembly. Scatter half of the Mozzarella over the 3 pizzas, leaving a ½-inch rim. Layer the onion and bell peppers on top of the cheese, followed by the eggplant. Distribute the remaining Mozzarella over the vegetables. 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 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 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 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 remaining garlic oil onto the rim. Garnish with the parsley.

This pizza is adapted from a traditional Italian-Jewish recipe in which thinly sliced potatoes are roasted and layered with Gruyère cheese. This is a big favorite with all of us in wintertime, when there are few fresh vegetables. We use very thinly sliced roasted Yukon Gold potatoes. The potatoes, caramelized onions, and rosemary oil can all be prepared earlier in the day, while the pizza dough rises. To make a
Halloween pizza, substitute an orange sweet potato or yam for one of the potatoes.

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.

Line a baking sheet with parchment paper. Toss the potatoes with 2 tablespoons of the oil, the salt, and pepper. Arrange the potatoes on the prepared pan. Bake for 15 to 20 minutes, or until the slices are almost completely cooked through. Let cool.

Meanwhile, combine the onions and 2 tablespoons of the olive oil in a heavy medium skillet. Cook, stirring occasionally, over medium-low heat for 10 to 12 minutes, or until the onions are soft and golden brown. Set aside to cool.

To make the rosemary oil, combine the remaining 4 tablespoons olive oil and the rosemary sprig in a small saucepan. Cook over low heat for 5 minutes, taking care that the oil doesn’t bubble. Turn off the heat and let the oil cool in the pan.

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
.

Mix the cheeses together. Line up the 3 pizzas for assembly. Sprinkle half of the mixed cheeses over the 3 pizzas, leaving a ½-inch rim. Scatter the caramelized onions on top of the cheese and layer the potato slices on top of the onions, spacing them at least ½ inch apart. Sprinkle with the remaining cheese.

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. 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 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 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 rosemary oil on the rim and drizzle it over the rest of the pizza. Garnish with the parsley.

 

When fresh vegetables are scarce in the in-between months of January and February, we feature this pizza. The ingredient list seems like it’s wandered out of the salad section of a cookbook. This recipe is the subject of a lot of debate among pizza collective members, because people either love it or loathe it. The cabbage is a surprisingly sweet counterpoint to the sharpness of the blue cheese.

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.

In a heavy medium skillet, combine the onions and 2 tablespoons of the olive oil. Cook, stirring occasionally, over medium-low heat for 10 to 12 minutes, or until the onions are soft and golden brown. Let 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
.

In a medium bowl, toss the cabbage with remaining 2 tablespoons olive oil, the balsamic vinegar, salt, and pepper. 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 onions on top of the cheese and place the cabbage over the onions. Sprinkle the remaining Mozzarella on top of the onions. Dot the top of the pizzas with the crumbled Gorgonzola. Scatter the nuts 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.

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 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 the parsley.

Once a year, the Cheese Board Pizzeria makes this pizza using a mixture of wild mushrooms. Roasting mushrooms concentrates their flavor, and because the mushrooms are precooked, they release less moisture than fresh ones would, which makes the baker’s job easier.

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 the olive oil. Set aside.

Toss the sliced mushrooms with the black pepper, red pepper, and the remaining garlic. Line a baking sheet with parchment paper. Scatter the mushrooms over the paper and bake for 10 minutes, or until the mushrooms are soft and have released their liquid. Remove from the oven, pour off any liquid, and 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
.

Line up the 3 pizzas for assembly. Scatter half of the Mozzarella over the 3 pizzas, leaving a ½-inch rim. Scatter the onion on top of the cheese. Scatter the mushrooms over the cheese. Sprinkle the remaining Mozzarella on top of the mushrooms. Crumble the goat cheese into almond-sized pieces and distribute it evenly over the pizzas.