Heirloom Tomato and Three Cheese Pizza with Frisée

RECIPES | JUNE 2020

artSAVOR 70  artSAVOR 75

Heirloom Tomato and Three Cheese Pizza with Frisée

Back by popular demand, a frequent family request, here is another pizza on my menu for Father’s Day Simple Summer Dinner with delicious edits in flavor and texture. I used store bought pizza dough for the crust. Brushing the dough with artSAVOR 70 makes it tangier and more citrusy with its lime ingredient. The frisée with its bitterness, dressed in an artSAVOR 75 vinaigrette contrasts with the sweet roasted tomatoes. All of this together creates complex layers of delicious flavors and textures.

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MENU | Simple Summer Dinner
Starter, Appetizer, Main, Entree

Serves 12

INGREDIENTS

1          Pizza Dough, Store Bought (I prefer from Whole Foods)
1T        Olive Oil
3T        Flour, for dusting, more if needed
3T        Cornmeal, for dusting, more if needed
2T        artSAVOR 70, already mixed with olive oil, see direction below     
1T        Olive Oil, for brushing
Sea Salt and Pepper
1½C     Mozzarella Cheers, Shredded
1C        Gruyere Cheese, Shredded
½C       Swiss Cheese, Shredded
2C        Heirloom Tomatoes, Roasted, (see directions below)
1T        Olive Oil, for drizzling (optional)
3T        Your favorite Vinaigrette (store bought or your recipe)
1T        artSAVOR 75, already mixed with olive oil (see directions below)
2C        Frisée
2T        Basil Leaves

KITCHEN ESSENTIALS

Baking Tray
Pizza Peel or a baking sheet with no rim.
Pizza Stone, Optional

DIRECTIONS

STEP 1  |  Pizza Dough
Place pizza dough in an oiled bowl
Cover with plastic kitchen wrap
Set aside to rise at room temperature, about 4-5 hours

STEP 2  |  Roasted Tomatoes
Heat oven to 400˚F
Brush baking pan with olive oil
Arrange tomato slices on baking pan
Season lightly with salt and pepper
Drizzle with olive oil
Roast for 20 minutes 
Set aside for use on pizza

STEP 3  |  Pizza Crust
Place pizza stone on lower part of oven and pre heat to 400˚ - 425˚F
Lightly dust working surface with flour
Remove risen dough from bowl and turn it out onto lightly floured work surface
Form dough into a ball

Divide in two portions, using one for this recipe
Reserve other half for another pizza with the same or other toppings
Gently stretch the dough to your desired shape, using only your fingers
I prefer more a rectangular shape about 12” x 9”
It does not need to be perfect, being slightly irregular adds to its artisan appeal

Transfer stretched dough onto pizza peel lightly dusted with flour and cornmeal
Brush with dough olive oil and
Evenly drizzle the artSAVOR 70 mixture across the dough
Season lightly with salt and  pepper
Slide dough onto pizza stone and
Bake for about 5-7 minutes or until golden
Remove from oven with the pizza peel and have toppings ready 

Step 4  |  Add Toppings to Pizza
Spread the shredded cheeses evenly over the pizza
Evenly arrange the roasted tomato slices over the cheese
Drizzle with some oil
Return to oven for about 4-5 minutes, or until cheeses melted 

Step 5  |  Cut and Garnish Pizza
Transfer pizza to working surface
Cut into 12 pieces
Combine vinaigrette with artSAVOR 75
Toss the frisée with the vinaigrette to evenly coat
Garnish each pizza piece with dressed frisée
Garnish with basil and serve
You may also garnish with anything that might taste and look good, like edible flowers and serve
Enjoy!

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¼C Olive oil
Store unused mixture preferably in an airtight glass container in the refrigerator for future use
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days

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