Monday, April 12, 2010

Cherry Tomato Pizza Margherita

This is entirely too simple to be considered a recipe, but I figured I'd add it in case it gives you some inspiration ... sometimes simplicity is a good thing!  This would be extra amazing with the crust from here, but as a week night dinner, I used a premade crust.  I left out the fennel and added in some spinach (just toss it in when the tomatoes are almost done) so I could pretend the dish was more healthy, but the original recipe is included below.

Cherry Tomato Pizza Marghertia (from loveandoliveoil) (from Bon Appetit)

14 oz. premade refrigerated pizza dough
1 tablespoon extra-virgin olive oil
12 oz. cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
8 ounces whole-milk mozzarella, diced
1/3 cup chopped fresh basil leaves plus small leaves for garnish

1. Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12×8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
2. Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes (if adding spinach, toss it in and cook until wilted).
3. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.
4. Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
5. Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

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