Food Around Kansas City

Tomato and Basil Pizza

Written By: Mary Bloch - Aug• 31•15

Just as I enjoy making bread, I love making pizza at home. Because I don’t have an oven that heats to 800 degrees, I typically grill my pizza. My favorite time for pizza making is in the summer when I can top it with fresh tomatoes and dough

I have always wanted to go to Roberta’s in Brooklyn for pizza, so when I saw a recipe for  the restaurant’s pizza dough, I decided to give it a try. It’s quite easy to make, and uses a combination of all-purpose and 00 flour. Rather than using a mixmaster, I kneaded the dough by hand and then let it rise in the refrigerator overnight. The dough was very easy to work with and I had no trouble shaping it.IMG_3700

One of my combination of toppings is pesto, mozzarella and fresh tomatoes, the latter added after the pizza comes off the grill. IMG_3705IMG_3710I’d rather have the tomatoes at room temp than hot. Just so I could get my greens, I finished the pizza with a handful or arugula, torn basil leaves, olive oil, salt and pepper. From garden to plate, nothing finer.

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