Robusto Pizza With Marinated Tomatoes And Basil Recipes

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

ROBUSTO PIZZA WITH MARINATED TOMATOES AND BASIL

Steps:

• Marinate the tomatoes: in a non-reactive container, toss the tomatoes, garlic, wine, parsley, salt, pepper and olive oil. Cover and refrigerate up to 8 hours before making the pizza (or let stand at room temp while you preheat the oven and prepare the pizza dough).
• Preheat oven to 425°F.
• Grease pizza or cookie pan.
• Stretch the dough to fit the pan; drape with a clean kitchen towel, and let rest while the oven comes to temperature.
• When the oven is heated, stir the tomatoes and taste for seasoning.
• Drain the tomatoes and arrange on top of the dough (or prepared crust).
• Sprinkled grated robusto over top, using as much as you like.
• Bake for about 15 minutes, until the crust is browned and the cheese bubbly.
• Remove from oven; sprinkle basil over top.
• Cut into pieces; serve hot or warm.

TOMATO AND MOZZARELLA BITES

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

TOMATO AND BASIL PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL

Steps:

• Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
• Oil grill rack. Prepare barbecue (medium-high heat).
• Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.

ROBUST PIZZA SAUCE

Steps:

• Heat a large saucepan or Dutch oven over medium heat and add the olive oil. When it is hot, add the anchovies, garlic, and minced red pepper, Stir until the anchovies are about completely melted, keeping the heat low enough to prevent the garlic from browing. Add more EVOO if necessary.
• Next, add the green bell pepper, onion, celery, and salt. Cook over medium-low heat until well wilted taking care not to let them brown, about 10 minutes. Again, add a little more EVOO if it appears too dry.
• While the fragrants are cooking down, pile your fresh herbs on your cutting board, and with a chef's knife, chop them until very fine.
• Add the remaining ingredients to the pan, stir until well mixed, and simmer over low heat until desired consistency, about one hour. Stir frequently to make sure the bottom doesn't scorch.
• When it has cooked down to your preferred consistency, turn off the heat, remove the bay leaves and use a blender stick to smooth it out to a smoother texture, pureeing most of the larger pieces of vegetables.
• Label and date 8 1-quart resealable bags. Using a 1-cup measuring cup, pour one cup of sauce into each bag, lay flat as you remove as much air as possible while sealing each bag. Stack flat in a pile on your freezer floor to store.

PIZZA WITH SAUSAGE, TOMATOES AND BASIL

Steps:

• Mix flour, yeast and salt in a bowl. Gradually add 1/2 cup warm (110°F) water until a soft dough forms. Divide dough into 4 portions. Using hands, roll dough into balls. Coat with cooking spray, cover with plastic wrap and set aside to rise, 30 to 45 minutes. When ready to cook, place each ball of dough on a piece of wax paper and flatten into a 4-inch circle. Coat grill with cooking spray and heat on high. Gently place dough onto grill and cook until dough puffs and underside stiffens (about 30 seconds); flip and reduce heat to low. Mix topping ingredients, then divide among crusts. Cover grill. Cook until cheese melts, 5 to 6 minutes more. Slice and serve.