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.
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.
