The Cheese Board (49 page)

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Garnish generously with the herbs.

 

 

Our unlimited access to the cheese counter and the array of different imported cheeses led to this version of
quattro formaggio
pizza. When fresh produce is scarce during the winter months, this is a hearty recipe that satisfies the pizza urge.
Fontal is a semisoft Italian cheese that melts beautifully. Leave it in the refrigerator until just before grating, or it will bunch up and melt on the grater.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine the garlic and olive oil. Set aside.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Toss the Mozzarella and Fontal together in a medium bowl. Divide the cheese mixture into 2 piles, one about two-thirds the total amount and the other one-third.

Line up the 3 pizzas for assembly. Distribute the larger amount of the cheese mixture over the pizzas, leaving a ½-inch rim. Scatter the onions on top of the cheese. Dot the top of the pizzas with small clumps of the Gorgonzola. Sprinkle with the remaining cheese.

In a small bowl, mix the Parmigiano and herbs together. Set aside.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 5 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Sprinkle the herb mixture over the top of each pizza.

This is our most traditional all-American pizza recipe, though of course we still use goat cheese. It further veers from the norm by the addition of sun-dried tomato pesto as a topping. (As we were saying, this is the
closest
we could get to a typical American-style pizza.)

Put the sun-dried tomatoes in a small bowl and cover with hot water. Let soak for 20 to 30 minutes, or until hydrated.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine half of the garlic with 2 tablespoons of the olive oil. Set aside.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Drain the tomatoes, reserving the liquid. In a food processor, combine the tomatoes, ¼ cup of the reserved liquid, the remaining garlic, the remaining 2 tablespoons olive oil, the black pepper, red pepper flakes, and salt. Purée until smooth and thick, adding more of the reserved liquid as needed. Toss the sliced mushrooms with the pesto.

Line up the 3 pizzas for assembly. Scatter half of the Mozzarella over the 3 pizzas, leaving a ½-inch rim. Scatter the onion on top of the cheese. Place the mushroom mixture and bell pepper over the onion. Layer the remaining Mozzarella on top. Crumble the goat cheese into almond-sized pieces and distribute it evenly over the pizzas.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza up to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush garlic oil onto the rim. Garnish with the parsley.

The dark skin of the eggplant contrasts beautifully with the red peppers on this roasted-vegetable pizza. The eggplant, onion, and peppers can be roasted earlier in the day; this makes the building of the pizza quicker, and it is easier to handle the vegetables when they are cool.

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine the garlic and olive oil. Set aside.

In a colander, toss the sliced eggplant with the 2 teaspoons salt and let stand for 10 minutes to draw out moisture and bitterness. Wipe off the salt and excess moisture from the eggplant by blotting it with a paper towel. Line 2 baking sheets with parchment paper. Spread the eggplant in one layer over one of the prepared pans and bake until soft and tender, about 15 minutes. Let cool.