Grilled Tomato Pizza With Herbs - Bon Appetit Recipe
Yield: 4 8-inch pizRecipe by luhu.jp
Ingredients:
HERB OIL
10 large: Fresh basil leaves,
2 large: Garlic cloves,
6 large: Fresh sage leaves,
2/3 cup: Olive oil,
1/4 cup: Fresh oregano leaves,
1/2 tbsp: Salt,
TOPPING
2 small: Onions, (about 1/2 lb),
-into 1/2-inch dice,
-peeled,
Pizza Dough Rounds, (see
1: 2-oz piece Parmesan,
-recipe),
-cheese, room temperature
Dried red pepper flakes,
8 ounce: Mozzarella cheese,
1/3 cup: Fresh basil leaves, cut
3 large: Tomatoes, (about 1 lb),
-julienne,
-cored, halved, seeded, cut
Directions:
For herb oil: Insert Steel Knife. Place herbs in work bowl. With
machine running, drop garlic through feed tube and mince. Add oil and
salt and mix. Transfer herb oil to small bowl.
For topping: Insert Thin Slicer. Slice onions using medium pressure.
Shredding Disk: Stand Parmesan cheese in feed tube and shred using
light pressure. Transfer to bowl. Stand mozzarella in feed tube and
shred using firm pressure. Transfer to another bowl.
Toss tomatoes with 1 1/2 T herb oil. (Can be prepared 6 hours ahead.
Cover tomatoes, oil, onions and cheeses separately and refrigerate.)
Prepare barbecue (medium heat). Preheat oven to 250F. Place 2 pizza
dough rounds on barbecue. Cover and cook until undersides are brown,
1 to 2 minutes. Transfer to sheet of foil, grilled side up. Stir herb
oil and spoon 1 T atop each pizza round and brush evenly over. Top
each with 1/4 of onions, mozzarella, tomatoes and Parmesan. Sprinkle
with red pepper flakes. Return to barbecue, removing foil, cover and
cook just until bottoms are brown and cheese melts, about 3 minutes.
Dab with herb oil. Keep warm in oven. Repeat with remaining dough and
topping. garnish pizzas with basil julienne and serve hot.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp
machine running, drop garlic through feed tube and mince. Add oil and
salt and mix. Transfer herb oil to small bowl.
For topping: Insert Thin Slicer. Slice onions using medium pressure.
Shredding Disk: Stand Parmesan cheese in feed tube and shred using
light pressure. Transfer to bowl. Stand mozzarella in feed tube and
shred using firm pressure. Transfer to another bowl.
Toss tomatoes with 1 1/2 T herb oil. (Can be prepared 6 hours ahead.
Cover tomatoes, oil, onions and cheeses separately and refrigerate.)
Prepare barbecue (medium heat). Preheat oven to 250F. Place 2 pizza
dough rounds on barbecue. Cover and cook until undersides are brown,
1 to 2 minutes. Transfer to sheet of foil, grilled side up. Stir herb
oil and spoon 1 T atop each pizza round and brush evenly over. Top
each with 1/4 of onions, mozzarella, tomatoes and Parmesan. Sprinkle
with red pepper flakes. Return to barbecue, removing foil, cover and
cook just until bottoms are brown and cheese melts, about 3 minutes.
Dab with herb oil. Keep warm in oven. Repeat with remaining dough and
topping. garnish pizzas with basil julienne and serve hot.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp