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Kitchen Guy's
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| 3/4 cup warm water, plus 1 tablespoon 1 package yeast 2 cups unbleached flour, plus additional for kneading 5 tablespoons cornmeal, coarse coarse salt 1 1/2 pounds Roma tomatoes
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3 garlic cloves, peeled and chopped
15 basil leaves, shredded 3/4 cup ricotta cheese 3/4 cup mozzarella cheese, shredded olive oil
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Here's how to make it:
Lightly coat a mixing bowl with olive oil and set aside. In the bowl of a food processor combine the warm water (about 105 degrees), yeast and 2 tsp. olive oil.
Pulse briefly to combine. Add flour, 5 Tbsp. cornmeal and 2-1/2 tsp. salt. Process until dough forms into a ball. Flour a board and knead the dough, form it into a ball. Place in the oiled bowl, cover and let stand for an hour.
Slice Roma tomatoes into 1/4-inch thick slices and lay out on a baking sheet lined with parchment paper. Roast in a preheated 250 degree oven while your dough is rising -- about an hour. Your oven may take a bit longer. When your tomatoes resemble sun-dried tomatoes, remove from the oven and set aside.
Raise the oven temperature to 400 to bake your pizza. Press the dough onto a pizza pan, gently pushing to the edges. Spread oven-dried tomatoes evenly around the dough. Top with mozzarella, garlic and dots of ricotta. Bake pizza on the pan for about 12 to 15 minutes, or until the crust browns slightly. Pull from the oven, sprinkle the shredded basil leaves and cut into slices.
Send your questions and comments to me at chefjim@kitchenguy.biz