Ricotta And Tomato Pizzas
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves
2
Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes
3
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture
4
With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough
5
Pull dough together into a ball
6
Turn onto a work surface dusted with flour
7
Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking
8
Shape dough into a ball
9
Brush a large bowl with oil and turn dough around in bowl to coat lightly
10
Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour
11
Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl
12
Cover, and let rise until soft and puffy, about 45 minutes
13
Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl
14
If very juicy, drain lightly in a strainer
15
Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife
16
Add to the drained tomatoes
17
Whisk in the olive oil and season with the salt and pepper to taste
18
Preheat oven to 425 degrees F
19
Divide dough in half
20
Form dough into rounds (see How-to pictures)
21
Press dough into cornmeal, flipping to dust both sides
22
Hold dough up like a steering wheel and rotate and stretch it to make a thin disk
23
Lightly brush a pizza screen or crisper with oil and place round on top
24
Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes
25
Remove pizza from the oven and drop spoonfuls of ricotta on top
26
Scatter the fresh herbs and serve
27
Repeat with remaining pizza