Tomato Pizza
By Andris Lagsdin, The Baking Steel
Ingredients
- 1 pizza dough
- Handful fresh arugula
- 3 to 4 vine ripened tomatoes, halved
- ½ white onion, sliced
- 2 ounces fresh mozzarella
- 1 ounce fresh tomato sauce
- Shaved Parmesan Reggiano
- Balsamic vinegar
Procedure
Preheat your oven to 500°F with your Baking Steel on the top rack.
Stretch or roll out your dough to a 12-inch cylinder. Place on a lubricated pizza peel. Switch oven to broiler setting.
Distribute fresh mozzarella throughout the top and launch onto your scorching hot Baking Steel and cook for 2 minutes.
Stretch or roll out your dough to a 12-inch cylinder. Place on a lubricated pizza peel. Switch oven to broiler setting.
Distribute fresh mozzarella throughout the top and launch onto your scorching hot Baking Steel and cook for 2 minutes.