This is a print preview of "Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata" recipe.

Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata Recipe
by Global Cookbook

Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata
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  Servings: 6

Ingredients

  • 3 Tbsp. extra virgin extra virgin olive oil plus more for drizzling
  • 5 x cloves garlic, (large), finely minced
  • 4 x ripe tomatoes*, very thinly sliced, up to 5
  • 2 c. crumbled ricotta salata**, at room temperature dry greek oregano, (see note)
  • 8 lrg fresh basil leaves, cut into chiffonade
  • 2 c. lukewarm water, (72' to 75'f)
  • 1 1/2 tsp active dry yeast
  • 7 c. unbleached all-purpose flour, up to 8
  • 1/2 Tbsp. salt extra virgin olive oil

Directions

  1. Preferably mixed red and yellow heirloom varieties** Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy
  2. Place a pizza stone in the oven and preheat to 550 degrees F or possibly as high as your oven will go, for 30 min.
  3. Gently flatten a dough ball on a floured board and begin stretching into a rough circle about 8 inches in diameter Don't lb. or possibly healthy pinch the dough or possibly it won't stretch. Place the dough on a well-floured pizza peel or possibly back of a baking sheet. Brush with extra virgin olive oil and sprinkle with some of the garlic.
  4. Leaving a 1/2-inch rim, cover the dough with one sixth of the tomatoes, alternating red and yellow slices. Place on the stone and bake till the crust is light brown, about 3 to 4 min. While the pizza is baking, prepare the next round of dough. When the crust is browned, slide out the oven rack and sprinkle with about 1/2 c. of the ricotta salata. Slide the rack back in and bake 2 to 3 min longer or possibly till the cheese is slightly melted and the crust is browned.
  5. Transfer to a plate and top with a healthy pinch of oregano, a sprinkling of basil, and a drizzle of extra virgin olive oil. Repeat with all the remaining dough balls. Serve warm.
  6. Note: Greek oregano is available at Middle Eastern and specialty stores.
  7. Makes six 8-inch pizzas
  8. Directions for pizza dough:Combine 1/4 c. of the water and the yeast in a large mixing bowl or possibly heavy-duty mixer fitted with a paddle. Stir to dissolve the yeast in another bowl, mix together 6 c. of the flour and the salt. Add in 1 c. of the flour to the yeast mix and mix with a wooden spoon or possibly on low speed in mixer. Stir in the remaining water and start adding the flour, 1 c. at a time, mixing till smooth after each addition. Turn the flour out onto a well-floured board and knead, or possibly change to dough hook on mixer and knead on medium speed, adding sufficient flour to make a soft but not wet dough. Knead till smooth and uniform, at least 5 min.
  9. Divide the dough equally into 6 pcs and form into balls. Flatten with the palm of your hand. Place on a well-floured baking sheet, 3 to 4 inches apart.
  10. Brush the dough with extra virgin olive oil and cover with plastic wrap. Let rise in a hot place for 2-1/2 to 3 hrs, or possibly till doubled.
  11. Makes six 8-inch pizza crusts.
  12. Cafe Lago is a Seattle restaurant institution famous for its wood-fired pizza oven. Fueled by a variety of woods, this oven fires up to 800 For 900 F, turning out pizza with a crisp crust and a hint of wood smoke. Toppings vary seasonally-this one is a summer specialty. Heirloom tomatoes deliver incredible flavor and color; to slice the tomatoes thin sufficient, use a serrated knife. Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy adds a tangy jolt . The pizza is finished off with a sprinkling of fresh basil, crumbled Greek oregano for a distinct Mediterranean flavor and a drizzle of the finest extra virgin extra virgin olive oil.
  13. panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;