red & white pizza
My sister Laura is a obsessed with cherry tomatoes and fancy young cheeses, even more than me! She is not as much of a self-proclaimed eater as I but when there is a food she loves, she commits by strategically eating it, starting and ending with the perfect bite. Do not ask her for a bite once this system commences because she will not let anyone ruin her system!
A few weeks ago, we took a day trip up to Napa and visited Oxbow Market! We stopped at almost every booth, analyzing products, TASTING, tasting again to make sure, and then actually purchasing a few things. We ended up with an epi baguette from Model Bakery (outside of Oxbow on the corner), spicy salumi from the Fatted Calf, chili olive oil (and a lot of other olive products), and cheese from the cheesemonger there. We decided on two classics: Wagon Wheel from Cowgirl Creamery and Foggy Morning from Nicasio Valley. Foggy Morning is my go to soft cheese--creamy, the right kind of crumbly, perfectly rich, and fresh! It goes with almost anything and is always such a treat. We ate a picnic lunch overlooking the river and then headed back home. We had leftovers from what we didn’t finish at lunch (we aren’t novices, we had brunch earlier that day…). The next day I decided to make Laura a magnificent pizza where she couldn’t plan her perfect bites because it would be things she loved equally with a mix of sweet, salty, and a bit of punch, just like her!
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Red & White Pizza
Pre-packaged pizza dough (Still obsessed with Trader Joe’s)
2 generous tablespoons hot chili olive oil
2 cups mozzarella
4 oz. fresh, young cheese (Foggy Morning). Goat cheese works great too!
1/2 cup parmesan
2 cups of chopped cherry tomatoes
Chili flakes, salt, pepper to taste
Inactive: ~15 minutes while baking & ~25 while dough rises
Active: 10 minutes
1. Follow the instructions on the prepared pizza dough package, preheat the oven, and prepare pan. *I use the Trader Joe’s dough, so I preheat my oven to 450F and set the dough on a floured surface for 25 minutes to allow the dough to rise. I line my pan with foil and spray it with non-stick cooking spray.*
2. When the dough is ready, throw it or roll it out to the size of the baking sheet. Drizzle chili olive oil and brush it out so the entire pizza is covered. Yep this sort of resembles pepperoni grease, but it’s not!
3. Spread mozzarella and parmesan evenly. Cut or crumble the soft cheese into chunks and distribute evenly. Put cherry tomatoes on the pizza. Season with a pinch of salt, pepper, and chili flakes.
4. Bake the pizza following the directions on the prepared pizza dough package. Remove from the oven when the crust is cooked and the cheese is golden brown. *Trader Joe’s suggest ~10 minutes at 450. I have found it’s more like ~15 minutes in my oven.* Place the pizza on a cooking rack if you have one. Slice pizza on cutting board. And finish with even more chili oil if desired. If you are looking for a bit of extra sin, dip in ranch. Enjoy!
Notes & Tips
-Because this is such a cheesy, oily pizza, I would recommend serving lightly dressed arugula or spinach over the pizza to make it more balanced.
-If spice is not your thing, use regular olive oil instead of chili oil!
-Laura topped her pizza with salami too after it was already cooked!