6/19/2008

Heirloom Tomato, Chevre and Herb Pizza

There are few things that bring me back to childhood like the complex yeasty, savory, sweet smell of The Cheese Board. As a child I hated the "yucky" pizza my grandparents loved but I adored the "Chocolate Thing" and other morning bakery items. Now, as an adult, I occasionally like to branch away from beloved pepperoni and try more unique flavors- though sometimes The Cheese Board is still too unique for my tastes. "Why all this talk of The Cheese Board?" you may ask. This delicious pizza's crust and toppings were inspired by recipes in The Cheese Board Collective Works, the crust is crispy even if you don't cook it on a stone and the toppings are basic but delectable.

Toppings:
  • 4 oz. low moisture mozzarella (shredded)
  • 6 oz. traditional mozzarella (sliced)
  • 2.5 oz. chevre
  • 1 large heirloom tomato (or a few smaller ones)
  • 1½ t. fresh marjoram
  • 1½ t. fresh oregano
  • 1½ t. fresh thyme
Ingredients for Garlic Rosemary Pizza Dough:
  • 1½ t. active dry yeast
  • ¾ c. warm water
  • 1 T. olive oil
  • ¾ t. salt
  • 2 c. flour
  • 2 cloves garlic, minced
  • 1 t. rosemary, finely chopped
  • ½ t. white pepper
Directions for a stand mixer:
  1. In mixer bowl, sprinkle yeast over warm water and mix until yeast is dissolved and let sit for 5 minutes
  2. Add the remaining ingredients to the water and yeast and mix with the hook attachment for 7 minutes
  3. The dough should come together into a smooth ball
  4. Cover bowl with a damp dishcloth and place in a warm location
  5. Let rise for 30-60 min or until doubled in size
  6. Divide the dough and shape into two small balls, let rest 20 min
  7. Preheat oven to 450˚F
  8. Roll the dough into two 8" circles and place on floured sheetpan
  9. Sprinkle shredded mozzarella over pizza dough
  10. Arrange sliced tomatoes, traditional mozzarella and chevre however you like
  11. Bake for 15 minutes until cheese is brown and bubbly and crust is golden brown
  12. Sprinkle fresh herbs over baked pizza

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