Pizza With Lemon Slices And Smoked Mozzarella Recipe 475

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside.
• In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about 1/4 to 1/16-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from the oven, cut into wedges and serve.

Steps:

• Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
• Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
• Buon Appetito!

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.

Steps:

• Preheat oven to 520f or hottest setting. In a frying pan over moderate heat add a splash of olive oil and sauté mushrooms until cooked. Add sliced garlic and sauté until golden on both sides. Move to the side of the pan and add lemon slices. Simmer and allow heat to gently soften the lemon slices and flip over. Remove from heat. In a medium bowl, dress rocket with extra-virgin olive oil and a sprinkling of sea salt; toss to combine. Roll pizza dough out onto a large cookie sheet lined with parchment paper. The paper will help the dough from shrinking back and easier to clean up afterwards. Drizzle extra-virgin olive oil over dough and use your fingers to smear the oil out. Place mushroom and garlic slices on top. Cut lemon slices in half and arrange on dough. Add mozzarella to any bald spots. Place in oven and cook 5 minutes or until bubbly. Remove from oven and top with dressed rocket and prosciutto slices. Add a splash of EVOO if needed and a light sprinkling of sea salt. The Culinary Chase's Note: Allow oven to sit at highest temperature for at least 15 minutes. A hot oven will produce a nice bubbly result. Enjoy!

Steps:

• Preheat oven to 450 degrees and roll dough out to roughly 12 inches in diameter and very thin -- about 1/6-inch thick. Place on a greased sheet pan, or heat a pizza stone in the oven. Cover surface of dough with lemon slices, overlapping them very slightly. Sprinkle with pepper and olive oil. Transfer pizza to hot pizza stone or place the sheet pan in the oven.
• Bake until dough is brown and crisp, 15 to 20 minutes. (If the lemons brown too quickly, cover the surface of the dough with foil until dough is cooked through.)
• Remove the pizza from the oven and let cool. Spread crème fraîche over the surface and dot with caviar. Cut into wedges and serve.