Summer Fresh
Author: 
Recipe type: pizza
 
Ingredients
  • 1 22-24 ounce dough ball
  • Medium ground corn meal
  • 1 tablespoon of lard or shortening
  • 1 tablespoon EVOO for pan
  • Drizzle of EVOO
  • 6 ounces tomato sauce (warmed)
  • 1 ounce shredded provolone cheese
  • 6 ounces shredded part skim mozzarella
  • 3 ounces shredded white cheddar
  • 12 - 14 Gigante white beans (pre-cooked and or pickled)
  • ½ sliced serrano or jalapeño pepper
  • 12-16 quartered (or sliced in half) cherry tomato variety (yellow, orange, red)
  • 7 thinly sliced beefsteak or heirloom tomatoes
  • 4 ounces goat cheese
  • Fresh cracked pepper
  • 1 bunch of fresh mint
  • Pinch of Fleur de Sel
  • ½ cup fine sugar
  • ½ cup water
Instructions
  1. Smear the inside of a 12- to 13-inch cast iron skillet with lard or shortening.
  2. Add the olive oil and smear this into the lard or shortening.
  3. On a separate surface dust your dough with a generous amount of cornmeal.
  4. Place the dough in the pan.
  5. Using your fingertips, push the dough outward in the pan to the edge.
  6. Set your pan and let rise in a warm area for 1 to 1½ hours, until the dough has risen slightly.
  7. Place the skillet in a 500 to 525 F oven and bake for 10 minutes.
  8. Remove from the oven and let cool.
  9. In a saucepan on a stove over medium temperature, heat the water, sugar and mint until you make a simple syrup. Remember to save one piece of the mint as a garnish. Set both aside.
  10. Blend the goat cheese and freshly cracked pepper, then set aside.
  11. Add mozzarella, cheddar and provolone cheeses on top and all around the sides of the pizza.
  12. Make sure the cheese is spread out and packed to the end.
  13. Place your pizza into the oven and cook until the dough is brown and the cheese has caramelized around the edges.
  14. Carefully chisel the sides of the pizza from the cast iron and take the pizza out.
  15. Cut into six slices and spread the sauce, leaving a ¼-inch border.
  16. Place the seven slices of beefsteak or heirloom tomatoes.
  17. Add the beans, cherry tomatoes, peppers, EVOO, and salt.
  18. Finish with small dollops of peppered goat cheese and a drizzle of mint simple syrup.
  19. Garnish with a fresh mint sprig and serve.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/summer-fresh