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Food

Summer Bruschetta Pizza

When tomatoes start to take over our garden in the late summer, I've maxed out on eating them raw and start to run out of pasta sauce ideas. Enter the pizza. I buy freshly made dough from our local artisan market, Market Hall, make a batch of pizza sauce and tear off a handful of fresh basil. Topped with creamy, chilled burrata, add a cold beer and you can't take me off the couch.

 
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INGREDIENTS

Serves 2; 20 min

  • Fresh pizza dough (or frozen, de-thawed in the refrigerator for 1 day) *
  • 1 container fresh buratta
  • 1 cup fresh basil leaves, washed and dried
  • 1/2 fresh marinara sauce, recipe follows *
  • 1 tbsp cornmeal (optional)
  • Salt to taste
  • Freshly ground cayenne to taste
  • Drizzle of virgin olive oil

PREPARATION

  1. Place a pizza stone in an oven and set to 500F. You can also set a pizza stone on a hot BBQ.
  2. Stretch dough gently on a floured surface, so it reaches 9" in diameter. 
  3. Flour a pizza peel and/or add cornmeal. The cornmeal can be easier to place onto your pizza on the stone from the peel, but it's not necessary.
  4. Smear a few large ladle fulls of marinara sauce on your stretched dough. I prefer more vs. less here. 
  5. Place your pie on the hot stone, with one swift movement. 
  6. Start checking 4-5 min later, depending on how hot your oven gets and how burned you like your crust.
  7. Take your pizza out of the oven once reached your desired crispiness and top with torn chunks of fresh burrata, roughly torn basil and a few raw diced tomatoes (or sliced). Sprinkle with salt + fresh cayenne pepper and generously drizzle with fresh olive oil. 
  8. Devour immediately, plates optional.

*NOTE: Fresh + quality ingredients really make a difference here. Since there's really only 3 ingredients going into your pie, splurge a little and make it count.


 

MARINARA

  • 10 ripe tomatoes, any variety is ok, fresh summer tomatoes are a must (I prefer Early Girl or Marzano's)
  • 1 tbsp oregano
  • 1 tbsp sugar
  • 1/4 cup virgin olive oil
  • 1 whole dried cayenne pepper
  • Salt to taste
  • Freshly ground pepper to taste

PREPARATION

  1. Wash and dry your tomatoes. Quarter each one and place into a blender, along with the rest of the remaining ingredients
  2. Blend on high speed for 15 seconds, or until smooth.
  3. Pour the mixture into a pan large enough to hold everything and heat it until reduced at least by half, 2-3 hours. 
  4. Use immediately or jar as necessary to preserve freshness.