Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Name: Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams whole peeled tomatoes, preferably San Marzano; 2 pints cherry tomatoes, split in half; 24 fresh basil leaves; 454 grams fresh mozzarella, torn into rough chunks and drained; 8 medium cloves garlic, thinly sliced; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil; 113 grams grated Parmesan cheese

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella might be just the main course you are searching for. This gluten free and primal recipe serves 4. One serving contains 654 calories, 40g of protein, and 47g of fat. This recipe is typical of Mediterranean cuisine. A mixture of parmesan cheese, cherry tomatoes, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

Ingredients you will need

Dough

Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.

Ingredients you will need

Tomato

Salt

Equipment you will use

Bowl

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.

Equipment you will use

Oven

Grill

When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Oven

Transfer to floured wooden pizza peel.

Preheat broiler to high.

Equipment you will use

Broiler

Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella.

Ingredients you will need

Mozzarella

Sauce

Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza.

Ingredients you will need

Cherry Tomato

Parmesan

Garlic

Spread

Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Fresh Basil

Salt

Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

Equipment you will use

Cutting Board

Oven

Repeat steps 4 through 6 for remaining pizzas.

Equipment

Ingredients

Servings:

397grams

whole peeled tomatoes, preferably San Marzano 2pints

cherry tomatoes, split in half 24

fresh basil leaves 454grams

fresh mozzarella, torn into rough chunks and drained 8medium cloves

garlic, thinly sliced 4servings

Kosher salt 59milliliters

extra-virgin olive oil 113grams

grated Parmesan cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti D.O.C.G. () with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.