Wow!! What a day for food we all had. Clubs, I love also. They were my favorite to put together for the golfers at the club I worked years ago.
Great background story, Daphne - we are both water babies. I still love to swim and I'd kill for a pool - a lap pool!!
Maryann, here's the recipe I used especially to show the method for the tomatoes - make a lot, 'cause they are like eating candy after they come out of the oven.
Pizza with Charred Cherry Tomatoes and Pesto*****
These crisp-crusted individual pies are a much more elegant version of the pizzas at Mama Mia's in New York's Dutchess County that Shea Gallante grew up making. Here, he tops them with sweet tomatoes, aged Gouda and a little pesto. Serves 6
3/4 lb cherry tomatoes
1/4 cup panko (Japanese bread crumbs)
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
5 basil leaves, torn
2 Tbs extra-virgin olive oil
Salt and freshly ground pepper
Pizza Dough
3/4 cup coarsely grated aged Gouda (3 ounces)
6 Tbs freshly grated Parmigiano-Reggiano cheese
Basil Pesto
1. Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
2. Preheat the oven to 500°. Set a pizza stone on the bottom of the oven and heat for at least 30 minutes.
3. On a lightly floured work surface, roll out each ball of Pizza Dough to a 7-inch round. Transfer two rounds to a lightly floured pizza peel. Spoon one-sixth of the cherry tomato topping on each round. Slide the pizzas onto the heated stone and bake for about 5 minutes, or until sizzling and just set.
4. Remove from the oven and sprinkle each with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano. Return the pizzas to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned. Drizzle with a little Basil Pesto and serve. Repeat with the remaining dough, tomato topping, cheeses and pesto.
5. Make Ahead The cherry tomato topping can be refrigerated overnight; let return to room temperature before using.
6. Pair cheesy pizzas with moderately tannic reds such as a Chianti Classico, or, if they aren't covered in tomato sauce—which tends to overwhelm white wines—a crisp white like a Verdicchio.