Saturday, July 31, 2010

Pizza made with heirloom tomatoes

While we were in Milan last year, my friend Elisa made us a pizza using phyllo or puff pastry dough. It was so delicious that I wondered why I never thought of doing it before. What could be better than flaky, buttery, crisp dough in the pizza!? Especially if you like thin crust pizza. She made hers with just plum tomatoes and cheese, but I jazzed my recipe up a bit.

  • a package of Pilsbury puff pastry
  • 1/2 cup of crushed tomato (not sauce)
  • 8 oz (one ball) of fresh mozzerella
  • fresh basil and oregano leaves
  • 2 medium or 1 large ripe tomato (in the picture, I used 2 grape tomatoes, 1 small plum tomato and 1 medium Black Krim tomato)

Thinly slice the cheese and thinly slice the tomatoes. It's important the tomatoes are very ripe. If you buy them from the supermarket, leave them out on the counter for 2-3 days.

Follow the directions of the package of the puff pastry in order to defrost the dough. Generously, flour the surface of a large baking sheet and lay the defrosted pastry dough out.

Season and spread a thin layer of crushed tomato on the dough. I season the dough now rather than on top of the ingredients because I think it tastes better that way.

Arrange your ingredients on top of your dough. I spread the larger slices of tomatoes and cheese around the edges and leave the smaller ones towards the center since pizza tends to pool to the middle.

Bake for 40 minutes or until brown and bubbly. The fresh mozzerella made these yummy brown bubbles and the deep red of the Black Krim tomatos made pretty looking "flowers" when baked. It was so yummy!!!

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