Marinated-mozzarella and red-onion pizza - country living
1 pizza
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (9-oz) bite-size mozzarella (ciliegine), packed in water, drained and thinly sliced |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Red-wine vinegar |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Dried marjoram leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Crushed red pepper |
| Parmesan variation of Basic Pizza Dough | ||
| 1 | tablespoon | Cornmeal |
| 3 | To 4 plum tomatoes, cut crosswise into 1/4-inch thick slices | |
| 1 | medium | Red onion, cut lengthwise in half and thinly sliced crosswise |
| 2 | tablespoons | Thinly shredded arugula |
Directions
1. In large bowl, combine mozzarella, olive oil, vinegar, oregano, marjoram, salt, and black and red peppers; cover and refrigerate to marinate.
2. Meanwhile, prepare Parmesan variation of Basic Pizza Dough. Set dough aside to rise.
3. Heat oven to 450'F. Lightly dust large baking sheet with cornmeal.
On baking sheet, shape dough into 14-inch round; roll edge to make border.
4. Just inside dough border, arrange a circle of cheese, placing slices side by side. Alternating tomato and onion, make a concentric circle inside cheese. Repeat with another cheese and another tomato-onion circle; fill middle of pizza with remaining cheese.
5. Bake pizza on lower oven rack 10 to 12 minutes or until crust is golden brown and cheese melts. Arrange shredded arugula over cheese between the two circles of tomato on pizza and serve immediately.
Country Living/October/90 Scanned & fixed by DP & GG