Grilled tomato pizza with herbs - bon appetit
4 8-inch piz
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Fresh basil leaves |
| 6 | larges | Fresh sage leaves |
| ¼ | cup | Fresh oregano leaves |
| 2 | smalls | Onions (about 1/2 lb), peeled |
| 1 | 2-oz piece Parmesan cheese, room temperature | |
| 8 | ounces | Mozzarella cheese |
| 3 | larges | Tomatoes (about 1 lb), cored, halved, seeded, cut |
| 2 | larges | Garlic cloves |
| ⅔ | cup | Olive oil |
| ½ | tablespoon | Salt into 1/2-inch dice |
| Pizza Dough Rounds (see recipe) | ||
| Dried red pepper flakes | ||
| ⅓ | cup | Fresh basil leaves, cut julienne |
Directions
HERB OIL
TOPPING
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 1½ 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 250'F. 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 ¼ 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