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with roasted peppers and olives Chefs Anne and David Gingrass Makes two 10" pizzas Ingredients 2 pc. Pizza dough (see recipe under breads) 1 tsp. Virgin olive oil 2 cups Whole milk mozzarella cheese, grated (loosely packed) 1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.) 1 each Red bell pepper, roasted, peeled and sliced into 1/4" strips 12 each Kalamata olives 2 Tbls Grated Parmesan cheese 2 oz. Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less) 2 Tbls. Chopped Italian parsley Preparation 1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. 2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough. 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese. 4. Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven. 5. Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately. |
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