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Pizza alla Napoletana
Sliced, uncooked cherry tomatoes and basil create a fragrant, simple dish.

Ingredients:
1/4 dough from master pizza dough recipe
cornmeal for sprinkling
1/2 cup thin cherry tomato slices (from 4 to 6 tomatoes)
1/4 teaspoon coarse salt
1 heaping tablespoon torn shreds of fresh basil leaves
1 teaspoon extra-virgin olive oil

Directions:
1. Preheat oven with pizza stone in it to 525 degrees.
2. Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).
3. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, evenly distribute the slices of cherry tomato. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, then cook 3 minutes more.) Remove, and immediately scatter the basil over the pizza. Drizzle with the olive oil, and sprinkle on the remaining 1/8 teaspoon of coarse salt. Serve immediately.

The regular pizza served in Naples's pizzerias is topped only with fresh basil and sliced, uncooked cherry tomatoes. Cherry tomatoes? you gasp, recoiling in horror. The fact of the matter is that southern Italian cherry tomatoes -- called pomodorini -- are as highly prized in Italy as they are intense in flavor. We are now seeing similarly spectacular cherry tomatoes grown in the United States; even in late summer, they are sometimes the best tomatoes in our farmers' markets. In any case, if you haven't had this simplest of tomato pizzas before, you'll be amazed at how addictive it is. Makes 1 pizza