Cafe Lagos Pizza with Heirloom Tomatoes And Ricotta Sala

Cafe Lagos Pizza with Heirloom Tomatoes And Ricotta Sala Ingredients

3 tb Extra virgin olive oil	; up to 5
Plus more for drizzling	2 c Crumbled ricotta salata**;
5 Cloves garlic; (large),	Dried greek oregano; (see
; chopped	8 lg Fresh basil leaves; cut into
4 Ripe tomatoes*; very thinly

Instructions for Cafe Lagos Pizza with Heirloom Tomatoes And Ricotta Sala

MMMMM----------------CLASSIC ITALIAN PIZZA DOUGH--------------------- 2 c Lukewarm water; (72 to -75f) 1 1/2 ts Active dry yeast 7 c Unbleached all-purpose -flour; up to 8 1/2 tb Salt Olive oil * preferably mixed red and yellow heirloom varieties ** Ricotta salata, a salted and aged ewes milk cheese from Italy Place a pizza stone in the oven and preheat to 550 degrees F or as high as your oven will go, for 30 minutes. Gently flatten a dough ball on a floured board and begin stretching into a rough circle about 8 inches in diameter Do not pound or pinch the dough or it will not stretch. Place the dough on a well-floured pizza peel or back of a baking sheet. Brush with olive oil and sprinkle with some of the garlic. 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 until the crust is light brown, about 3 to 4 minutes. 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 cup of the ricotta salata. Slide the rack back in and bake 2 to 3 minutes longer or until the cheese is slightly melted and the crust is browned. Transfer to a plate and top with a pinch of oregano, a sprinkling of basil, and a drizzle of olive oil. Repeat with all the remaining dough balls. Serve hot. Note: Greek oregano is available at Middle Eastern and specialty stores. Makes six 8-inch pizzas Directions for pizza dough: Combine 1/4 cup of the water and the yeast in a large mixing bowl or heavy-duty mixer fitted with a paddle. Stir to dissolve the yeast in another bowl, mix together 6 cups of the flour and the salt. Add 1 cup of the flour to the yeast mixture and mix with a wooden spoon or on low speed in mixer. Stir in the remaining water and start adding the flour, 1 cup at a time, mixing until smooth after each addition. Turn the flour out onto a well-floured board and knead, or change to dough hook on mixer and knead on medium speed, adding enough flour to make a soft but not wet dough. Knead until smooth and uniform, at least 5 minutes. Divide the dough equally into 6 pieces and form into balls. Flatten with the palm of your hand. Place on a well-floured baking sheet, 3 to 4 inches apart. Brush the dough with olive oil and cover with plastic wrap. Let rise in a warm place for 2-1/2 to 3 hours, or until doubled. Makes six 8-inch pizza crusts. 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 enough, use a serrated knife. Ricotta salata, a salted and aged ewes 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 olive oil. Source: Cooking with Artisan Bread, (using rustic loaves for perfect crostini, panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998; ISBN: 1-57061-135-1. Website: <http//www.Sasquatchbooks.com> Recipe by: Cafe Lago, Seattle Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized

More like this...

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta Sala

Heirloom Tomato Salad

Wild Striped Bass with Heirloom Tomato Vinaigrette And Prove

Heirloom And Cherry Tomato Salad

Heirloom And Creole Tomato Salad

Ingredient Insight - look inside this recipe