I found this in Country Home magazine in the Dr's office that others had torn things out of, so I did too:
* Exported from MasterCook *
Green Garlic Pesto, Ricotta, and Mozzarella Pizza
Recipe By :Original recipe from Andrew Reinberg, Franny's restaurant, Brooklyn
Serving Size : 6 Preparation Time :0:00
Categories : A List Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head garlic (10 cloves), separated and peeled, or 1/4 lb green garlic scapes
sliced 1/4 inch thick
1 1/4 cups fresh Italian parsley, flat-leaf
1 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup pine nuts
1/2 cup Pecorino Romano cheese (2 oz) -- cut in small pieces
4 canned anchovy fillets
coarse sea salt or Kosher salt
freshly ground black pepper
1/2 recipe Basic Pizza Dough -- recipe follows
cornmeal
4 ounces fresh Ricotta cheese -- thinly sliced
4 ounces fresh Mozzarella cheese -- thinly sliced
Pizza Dough
1 package active dry yeast
1 1/2 cups warm (105°-115°) water
2 1/4 cups all-purpose flour
2 tablespoons extra-virgin olive oil
2 cups all-purpose flour
2 teaspoons salt
For garlic pesto, in a medium skillet heat 2 Tbs of olive oil over medium-high heat. Add garlic and cook about 5 minutes or until golden. Set aside and cool. In a food processor combine parsley, mint, basil, pine nuts, Pecorino, and anchovies. Cover; process until mixture forms a paste. Transfer mixture to a medium bowl. Add the cooked garlic (and oil from skillet) to the food processor; cover and process until finely chopped. Add to herb mixture. Stir in remaining olive oil and season to taste with salt and pepper. Divide pesto in half; cover and refrigerate 1 portion up to 3 days or freeze up to 3 months.* Use remaining portion for the pizza.
Place a pizza stone or heavy baking sheet in oven; preheat to 450°F. To assemble pizza, on a lightly floured surface, roll pizza dough to 1/8 inch thick (about 12 inch) circle. Dust another baking sheet with cornmeal and place rolled dough on it. Spread pesto over dough to within 1/2 inch of edges. Top with ricotta and mozzarella. Using a wide metal spatula, carefully slide the pizza from baking sheet onto hot stone or hot baking sheet in oven. Bake about 15 minutes or until crust is crisp and golden. Serve immediately.
BASIC PIZZA DOUGH: In a large mixing bowl dissolve 1 package active dry yeast in warm water; let stand for 5 minutes. Whisk in 2 1/4 cups all-purpose flour and 2 Tbs extra-virgin olive oil. Cover with a damp cloth and let stand in a warm place until doubled (1 hour). Stir in 2 cups more all-purpose flour and 2 tsps salt. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Divide dough in half (use 1 portion for the pizza). Cover and let dough rest 10 minutes before rolling out. Use immediately or wrap and freeze for up to 3 months.
*NOTE: Pesto may also be tossed with pasta or spread atop grilled or toasted bread and topped with ricotta and tomatoes for crostini.
* Exported from MasterCook *
Green Garlic Pesto, Ricotta, and Mozzarella Pizza
Recipe By :Original recipe from Andrew Reinberg, Franny's restaurant, Brooklyn
Serving Size : 6 Preparation Time :0:00
Categories : A List Miscellaneous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head garlic (10 cloves), separated and peeled, or 1/4 lb green garlic scapes
sliced 1/4 inch thick
1 1/4 cups fresh Italian parsley, flat-leaf
1 cup fresh mint leaves
1 cup fresh basil leaves
1/2 cup pine nuts
1/2 cup Pecorino Romano cheese (2 oz) -- cut in small pieces
4 canned anchovy fillets
coarse sea salt or Kosher salt
freshly ground black pepper
1/2 recipe Basic Pizza Dough -- recipe follows
cornmeal
4 ounces fresh Ricotta cheese -- thinly sliced
4 ounces fresh Mozzarella cheese -- thinly sliced
Pizza Dough
1 package active dry yeast
1 1/2 cups warm (105°-115°) water
2 1/4 cups all-purpose flour
2 tablespoons extra-virgin olive oil
2 cups all-purpose flour
2 teaspoons salt
For garlic pesto, in a medium skillet heat 2 Tbs of olive oil over medium-high heat. Add garlic and cook about 5 minutes or until golden. Set aside and cool. In a food processor combine parsley, mint, basil, pine nuts, Pecorino, and anchovies. Cover; process until mixture forms a paste. Transfer mixture to a medium bowl. Add the cooked garlic (and oil from skillet) to the food processor; cover and process until finely chopped. Add to herb mixture. Stir in remaining olive oil and season to taste with salt and pepper. Divide pesto in half; cover and refrigerate 1 portion up to 3 days or freeze up to 3 months.* Use remaining portion for the pizza.
Place a pizza stone or heavy baking sheet in oven; preheat to 450°F. To assemble pizza, on a lightly floured surface, roll pizza dough to 1/8 inch thick (about 12 inch) circle. Dust another baking sheet with cornmeal and place rolled dough on it. Spread pesto over dough to within 1/2 inch of edges. Top with ricotta and mozzarella. Using a wide metal spatula, carefully slide the pizza from baking sheet onto hot stone or hot baking sheet in oven. Bake about 15 minutes or until crust is crisp and golden. Serve immediately.
BASIC PIZZA DOUGH: In a large mixing bowl dissolve 1 package active dry yeast in warm water; let stand for 5 minutes. Whisk in 2 1/4 cups all-purpose flour and 2 Tbs extra-virgin olive oil. Cover with a damp cloth and let stand in a warm place until doubled (1 hour). Stir in 2 cups more all-purpose flour and 2 tsps salt. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Divide dough in half (use 1 portion for the pizza). Cover and let dough rest 10 minutes before rolling out. Use immediately or wrap and freeze for up to 3 months.
*NOTE: Pesto may also be tossed with pasta or spread atop grilled or toasted bread and topped with ricotta and tomatoes for crostini.
Don't wait too long to tell someone you love them.
Billy
Billy
