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Pizza With Smoked Mozzarella

Ingredients

  • 1 package active dry yeast
  • Pinch of sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 4 to 5 tablespoons olive oil
  • ½ teaspoon coarsely ground black pepper
  • 3 cups all-purpose flour or bread flour (approximately)
  • 1 ½ pounds ripe plum tomatoes
  • Corn meal
  • 1 ½ cups shredded smoked mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • Basil leaves for garnish
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      725 calories; 31 grams fat; 11 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 28 grams protein; 46 milligrams cholesterol; 1091 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
  2. Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
  3. Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
  4. Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
  5. While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
  6. When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
  7. Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
  8. Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.

1 hour 45 minutes

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