Fun summer pizza ideas
Kysha Harris | 6/7/2012, 4:07 p.m.
Lightly dust a clean countertop and the dough with flour. Press and pat each ball of dough into a rectangle or round. Once you have the basic shape you want, stretch the dough by draping it over the back of your hands and wrists, letting it hang down so gravity does the work. For larger pizzas, aim for a 7-by-12-inch rectangle or a 12-inch round; for individual pizzas, aim for a 6-to-9-inch round or rectangle for smaller pizzas and flatbreads, depending on how thick you like your dough...or whatever unique shape you create. Cover the dough with a towel until baking.
Generously dust a pizza peel or baking sheet with cornmeal and lay on the dough, shaking the peel or sheet back and forth a little to make sure the dough slides easily.
Chop or slice all the vegetables into small pieces that will cook quickly in the hot oven. Using the idea "less is more," top the pizzas with any topping that needs to be cooked or melted, like cheese, sliced garlic, mushrooms and small pieces of vegetables that need to be cooked through, dividing the toppings between all the dough.
Slide the pizza onto the stone or cook directly on the baking sheet and bake larger pizzas one at a time, smaller ones two at a time, until puffed, crisp and evenly baked through, about 8 to 10 minutes.
Remove and top with fresh and raw ingredients like shaved corn, sliced tomatoes, fresh basil, arugula or herbs. Shave or grate fresh Parmigiano-Reggiano over the top, drizzle with your best olive oil and season with salt and black pepper.
Enjoy, get eating and thanks for reading!
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Kysha Harris is owner of SCHOP! which is available for weekly service or for home entertaining. Questions? Comments? Requests? Feedback? Email kysha@iSCHOP.com.