Pizza Today - May2023 - 36

SUMMER FRESH PIZZA
1 22-24 ounce dough ball
Medium ground corn meal
1 tablespoon of lard or
shortening
1 tablespoon EVOO for pan
Drizzle of EVOO
6 ounces tomato sauce
(warmed)
1 ounce shredded provolone
6 ounces shredded part skim
mozzarella
3 ounces shredded white
cheddar
12 - 14 Gigante white beans
(pre-cooked and or pickled)
½ sliced serrano or jalapeño
pepper
12-16 quartered (or sliced in
half) cherry tomato variety
(yellow, orange, red)
7 thinly sliced beefsteak or
heirloom tomatoes
4 ounces goat cheese
Fresh cracked pepper
1 bunch of fresh mint
Pinch of Fleur de Sel
½ cup fine sugar
½ cup water
Smear the inside of a 12- to
13-inch cast iron skillet with lard
or shortening. Add the olive
oil and smear this into the lard
or shortening. On a separate
surface dust your dough with a
generous amount of cornmeal.
Place the dough in the pan.
Using your fingertips, push the
dough outward in the pan to the
edge. Set your pan and let rise
in a warm area for 1 to 1½ hours,
until the dough has risen slightly.
Place the skillet in a 500 to
525 F oven and bake for 10
minutes. Remove from the oven
and let cool.
In a saucepan on a stove over
medium temperature, heat the
water, sugar and mint until you
make a simple syrup. Remember
to save one piece of the mint as
a garnish. Set both aside.
Blend goat cheese and freshly
cracked pepper, then set aside.
Add mozzarella, cheddar and
provolone cheeses on top and
all around the sides of the pizza.
Make sure the cheese is spread
out and packed to the end.
Place your pizza into the
oven and cook until the dough
is brown and the cheese has
caramelized around the edges.
Carefully chisel the sides of the
pizza from the cast iron and take
the pizza out.
Cut into six slices and spread
the sauce, leaving a ¼-inch
border. Place the seven slices
of beefsteak or heirloom
tomatoes. Add the beans,
cherry tomatoes, peppers,
EVOO, and salt.
Finish with small dollops of
peppered goat cheese and a
drizzle of mint simple syrup.
Garnish with a fresh mint
sprig and serve.
Tomatillos
Try a unique tomato variety.
The husked green tomatillos have
a more acidic, tart flavor. Make
a salsa verde for your Mexican
pizza with tomatillo. Or go with
something a little different. Slice
tomatillos and spread on sheet.
Sprinkle salt, pepper and Tajin
seasoning and set aside to allow
excess water to draw out. Infuse
your olive oil with jalapeno and
garlic to use as a base, then add
a 60/40 blend of mozzarella and
Manchego, pinch chorizo on top
and spread tomatillos throughout
pizza. Add grated Cotija cheese
and bake. After baking, finish
with cilantro and a sprinkle of
Tajin and pepper.
Sweet Corn
Whether its Peaches and
Cream, Jubilee or Silver Queen,
sweet corn is a sought-after
summer treat and found in
abundance. Make a simple white
pie featuring cherry tomatoes
and sweet corn and finish with a
whipped ricotta or goat cheese.
If you want to add a protein, go
36 / PIZZATODAY.COM / DECEMBER 2016
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