SilverStone® - Cooking with Confidence

COOKING SCHOOL

Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

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Crepe Recipes:
Stuffed Crepes a L'Orange with Strawberry Glaze | Dill-Crusted Crabmeat Crepes | Crepes Florentine Torte | Baked Crepe Cups Lorraine | Fruit Crepe

Recipe:Fruit Crepe

Servings: 2 (12-inch) pizzas

These days you can buy pizza dough in the cold prepared foods aisle of your supermarket. But there are also many grocers who carry fresh pizza or bread dough in their freezer section. Likewise, it is very easy to make your own pizza dough, especially if the mood strikes and you cannot get out to the store. Use this basic dough to make almost any style pizza.

INGREDIENTS

	All-purpose flour for dusting
1	(16-ounce) loaf frozen bread dough, thawed
2	tablespoons crushed rosemary leaves
1	cup (4 ounces) shredded (fresh, if possible) Mozzarella cheese
1/3	cup thinly sliced fresh basil leaves
5	red and/or yellow plum tomatoes, sliced 1/4-inch thick
	Olive oil
1/4	cup freshly grated Parmesan cheese
1/4	teaspoon freshly cracked black pepper
	Small fresh basil leaves for garnish.

METHOD

Preheat the oven to 400°.

Flour a flat surface. Knead the dough, adding the rosemary leaves as you knead. Roll the dough into a 12-inch circle. Sprinkle some more rosemary around the crust – including the outer edges. Pat the herb down slightly with your hands to help stick to the dough. Place the circle of dough onto a 12-inch pizza pan coated with DuPont SilverStone® non-stick. Press the dough to build up a small edge. Using kitchen shears, snip the edge of the crust every 1 1/2 inches, angling the cuts alternately left and right. Prick the bottom of the crust with the tines of a fork.

Sprinkle the crust evenly with Mozzarella cheese. Top with sliced basil. Fan the tomatoes around the circle, alternating red and yellow if using both. Sprinkle olive oil (about 1 teaspoon) very lightly all around the top. Evenly dust with Parmesan cheese and pepper.

Bake the pizza for about 14 minutes or until Mozzarella is melted and the Parmesan cheese is slightly browned. Top with the basil leaves and serve.