Heirloom tomatoes, the stars of summer vegetables are at the heart of this fresh summer pizza.
- 2-10 oz. pizza dough balls
- 6 oz. flour
- 8 oz. goat cheese
- 8 oz. red sauce
- 1 lb heirloom tomatoes (smaller green + purple)
- 1 ½ oz. shaved parmigiano
- 2 sprigs mint
- 2 sprigs oregano
- 1 sprig basil
- 1 teaspoon chili flake
- cutting board or pizza peel
- 2 pizza stones or 2 cookie sheets (If you only have one cookie sheet or stone, you may cook one pizza at a time.)
- chef’s knife
PREP TIME: 15 MINUTES
STEP 1: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique.
STEP 2: Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.
STEP 3: Remove all herbs from stem.
STEP 4: Core tomatoes with tip of knife. (The core is the stem and white part.)
STEP 5: Thin slice tomatoes into rounds, or to desired thickness.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 15 MINUTES
STEP 1: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel.
STEP 2: IF YOU RECEIVED A VERO FOR 4 SIZE KIT, PLEASE MAKE SURE YOU SAVE ½ OF YOUR TOPPINGS FOR YOUR SECOND PIZZA.
STEP 3: Place first hand stretched pizza dough on floured cutting board.
STEP 4: Pour 2-3 oz. of red sauce in the center of the dough. Using the back of a spoon spread the red sauce over the dough with your border a ½” from edge. Don’t get any red sauce on your board or your pizza will stick when sliding into the oven.
STEP 5: Sprinkle chili flakes over red sauce.
STEP 6: Distribute goat cheese evenly onto dough in small dollops.
STEP 7: Arrange sliced heirloom tomatoes onto the dough. Season with salt and pepper.
STEP 8: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.
STEP 9: Assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.
STEP 10: Cook each pizza 8-12 minutes or until desired crispness and golden brown.
STEP 12: Let pizzas cool 2-4 minutes.
STEP 13: Slice pizzas into desired amount of slices.
STEP 14: Garnish with shaved parmigiano and fresh herbs.
STEP 15: Enjoy your Pizza!
Chianti Classico is wine made of mostly the sangiovese grape grown in the Tuscan hills between Sienna and Florence. It is a smooth medium-bodied red.
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