Pizza Dough

• 1 envelope active dry yeast
• ¾ cup warm water
• 1 tbsp canola oil, plus more for brushing
• 2 cups all-purpose flour, plus more for dusting
• pinch of sugar
• pinch of salt

 

1.  In a large bowl, mix the yeast with the water and let stand until foamy, about 5 minutes

2.  Using a wooden spoon, stir in the 1 tablespoon of oil, followed by the 2 cups of flour and the sugar and salt. Continue stirring until a soft dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and silky, about 5 minutes. Let the dough stand uncovered for 10 minutes, then divide it into 6 equal pieces. Roll each piece into a ball and transfer to a lightly oiled baking sheet. Brush the tops with oil and cover loosely with plastic wrap. Refrigerate overnight until slightly risen. Return to room temperature before using.

Charred Cherry Tomatoes

• ¾ pound cherry tomatoes
• ¼ cup panko (Japanese bread crumbs)
• 2 garlic cloves, thinly sliced
• 1 shallot, thinly sliced
• 5 basil leaves, torn
• 2 tbsp extra-virgin olive oil
• salt and freshly ground peppe
• ¾  cup coarsely grated aged Gouda (3 oz)
• 6 tbsp freshly grated Parmigiano-Reggiano cheese

Basil Pesto (recipe follows)

1.  Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.

2.  Preheat the oven to 500° F. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.

3.  On a lightly floured work surface, roll out each ball of dough to a 7-inch round. Transfer the 2 rounds to a lightly floured pizza peel. Spoon one-sixth of the cherry tomatoes onto each round. Slide the pizzas onto the heat stone and bake for about 5 minutes, or until sizzling and just set. Remove from the oven and sprinkle each with 2 tablespoons of the Gouda and 1 tablespoon of the Parmigiano. Return to the oven and bake for 5 minutes, until the cheeses are melted and the crust is lightly browned. Drizzle with a little pesto. Repeat twice more to make 6 pizzas.

Basil Pesto

• 1 tbsp pine nuts
• 2 cups basil leaves (1 bunch)
• 2 garlic cloves
• 6 tbsp freshly grated Pamigiano-Reggiano cheese
• 6 tbsp extra-virgin olive oil
• salt

 

1.  In a small skillet, toast the pine nuts over moderate heat, stirring until golden, 5 minutes. Transfer to a plate to cool.

2.  In a blender or food processor, pulse the pine nuts with the basil, garlic and cheese until finely chopped. While the machine is on, drizzle the olive oil and puree until smooth. Season with salt.

Source: Food & Wine, 2009 Annual Cookbook