Let’s face it, some of us see “yeast” in a recipe and click to another page. If you’re dough-phobic, feel free to cheat with store bought dough, dough in a tube or even a preformed crust.
Prep time: 15 min. (homemade dough)
Cook time: 15 min.
1 lb. pizza dough
2-3 tbsp. corn meal
2 tbsp. olive oil
4 cloves garlic, chopped
1-2 cups mozzarella cheese
6 oz. ricotta cheese
2-3 sprigs fresh basil
1. If you’ve got a pizza stone, put it in the oven and preheat to 450 degrees. Take the dough out of the refrigerator. Spread the corn meal on a pizza peel or a pizza pan and roughly shape the dough into a circle. You won’t get the dough spread too far this time around, just get it started.
2. Using the lowest heat you’ve got, sauté the garlic in the olive oil. You don’t want the garlic to turn brown, just get soft and flavor the olive oil.
3. When the garlic is almost done, go back to the dough and use your fingers to push it into a rough circle. Spread the olive oil and garlic all over the dough–right to the edge. Then sprinkle the mozzarella and drop the ricotta by tablespoons all over the pizza.
4. If you’re using a pizza stone, take the stone out of the oven, then use the peel to gently slide the pizza onto the stone. It may be a little lumpy or wavy, but each time you do it, you’ll get better. Bake for 10 minutes. Chop the basil and add just before you serve.
Complete the Menu: A green salad and, instead of the expected white wine, try a Valpolicella. It’s a red that pairs well with Italian cheeses. Convito in Wilmette has Masi Valpolicella Classico Bonacosta 2007 for about $15.
8 oz. mozzarella (pre-shredded is fine)
Small container ricotta cheese
1 lb. pizza dough (homemade, Trader Joe’s or Whole Foods) or 1 prepared crust (like Boboli)