Friday, August 28, 2009

Roasted Garlic White Pizza on Tomato And Basil Crust By Jay Minzer, Personal Chef Tampa Florida

Roasted Garlic White Pizza on Tomato And Basil Crust By Jay Minzer, Personal Chef Tampa Florida
Serves 4
1.2 pound ricotta cheese
1 pinch dried oregano
Kosher salt for seasoning
1 pound provolone cheese sliced thinly
32 cloves Roasted Garlic oil reserved
4 punces Parmesan Cheese, grated
2 pounds Tomato and Pizza Dough( scaled into 4 8 ounce balls
Fresh Basil(rough chop) for seasoning to taste
All Purpose flour for working dough
Method of Preparation
Preheat oven with pizza stone inside to 500 degrees. Make sure oven is hot and stone is throughly heated for 30 minutes before baking pizzas.

This procedure is for 1 pizza. REPEAT PROCESS to complete as many as desired

Dust a clean dry work surface with a little all purpose flour. Preferably hand stretch or roll with a pin dough to an 8 to 10 inch circe and dust off any excess flour. Lay flat on pizza peel that was lightly dusted with flour. Lightly brush the top and edges with the oil from roasting the garlic and cover with 4 or 5 slices of provolone cheese. leaving 1/4 inch around the edges uncovered. Spoon 6 to 8 teaspoons of the ricoota cheese in different spots over the provolone and 6 to 8 cloves of the roasted garlic same way. Top with a small amount of grated parmesan and pinch of oregano.

Slide the pizza into the oven by gently shaking it loose to the edge of the peel and then with one quick pull remove the peel and alow the pizzaq to bake flat on the stone. Allow pizza to bake at least 5 minutes before trying to rotate it. Use the peel or a spatula to occassionally rotate the pizza allowing the sides to bake evenly. Bake 7 to 15 minutes depending on the oven. Pizza should be evenly browned and bottom evenly cooked.
Remove from oven with peel and transfer to platter. Cut into 4 or 6 pieces and top with fresh basil.

Roasted Garlic
Place peeled garlic cloves in a casserole dish and fill with olive oil tip top is just submerged in oil. Cover and place in 325 degree oven till slightly soft and lightly browned. Remove from oven and all to briefly carry over cook. Drain off oil (reserve the oil for other uses) and cool cloves. Store in refrigerator till needed To puree, take out desired amount and blend with food processor or hand blender. The roasted garlic can be saved in an enclosed container for 2 to 3 days. The infused olive oil can be kept in the refrigerator for future use.
Tomato and Basil Pizza Dough
makes 4 small Pizzas
1 packet Dry Active Yeast(1/4 ounce)
1 1/2 teaspoons sugar
1/4 cup water (lukewarm)
3/4 cup crushed tomatoes
1/4 ounce fresh basil picked from stem and julienned
2 tablespoons olive oil
1 teaspoon salt
3 to 4 cups All purpose flour

Dissolve yeast, water and sugar in an electric mixing bowl and allow to sit until mixture begins to lightly bubble. Add 3 cups of the flour along with the other ingredients and begin mixing at medium speed until all the ingredients are combined. Add more flour a little at a time until dough forms into a ball that doesn't stick to the sides of the bowl but is still soft and slightly sticky and mix for 12 minutes. As dough mixes you may need to add more flour.
Remove dough ball from the mixing bow land place in a large mixing bowl that has been covered with vegetable or olive oil. Turn dough over so all sides have been coated with oil and cover tightly with plastic wrap. Place in a warm place (90-100 degree tops) and allow to sit until dough doubles in volume, about 45 minutes to 1 hour.
Remove from bowl cut into 4 equal pieces, roll into tight balls and place on a large plate that has been brushed with olive oil. Leave space between balls( they will rise again) and brush with olive oil. Cover with plastic wrap and place in the refrigerator for several hors, allowing the dough to relax so it can be hand stretched into pizzas. Same day dough is optimal but overnight storage is ok. By the third day the dough will not be all that great.

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