Monday, October 17, 2011

Tomato Pizza with Garlic and Smoked Gouda

Use the remainder of your summer tomatoes and fresh basil on this flavorful pizza. Be sure to blot away the extra moisture from the tomato slices before topping the pizza to keep your crust crisp.

Tomato Pizza with Garlic and Smoked Gouda
recipe slightly adapted from Cooking Light Magazine

1 pound Basic Pizza Dough
Cooking spray
1 tablespoon cornmeal
4 ounces shredded smoked Gouda cheese
1 ½ cups sliced plum tomatoes (about 4)
2 teaspoons olive oil
2 garlic cloves, finely minced
½ teaspoon freshly ground black pepper
2 tablespoons thinly sliced fresh basil

Take the dough out of the refrigerator and let stand at room temperature for about 30 minutes to take off the chill. Place a pizza stone in the lower third of the oven.  Heat the oven to 500°F for at least 30 minutes.

After the dough has been at room temperature for 30 minutes, it is ready for shaping. Turn the dough out onto a lightly floured work surface.  Shape the dough with lightly floured hands and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.

Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  
Remove the pizza from the oven, top with basil, cut into wedges and serve.