Gail Simmons and Curtis Stone's summer pizza recipes
Forget grabbing a slice, make a homemade pie. The celebrity chef and the new judge for "Top Chef: Masters" share their simple and delicious recipes for asparagus, scallion and fontina pizza and tomato and salami pizza.
Makes 2 13-ounce balls of dough
- 1 1/4 cups lukewarm water (110 - 115 degrees F)
- 2 teaspoons honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
1. In a small bowl or a 2-cup measuring cup whisk the warm water, honey and yeast to blend. Set aside for about 5 minutes, or until foamy. Stir to dissolve the yeast.2. In a food processor, pulse the flour and salt to combine. With the machine running, pour in the yeast mixture and olive oil and process until the dough forms a ball. Transfer the dough to a work surface and knead for about 3 minutes, or until it is smooth and elastic. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.3. Divide the dough in half and gently form each half into a ball. Place on a floured rimmed baking sheet and dust the tops with flour. Cover with plastic wrap. Let stand in a warm, draft-free place for about 45 minutes, or until the dough doubles in volume.
- Two 13-ounce balls purchased pizza dough or homemade pizza dough (see above)
- Unbleached all-purpose flour, for dusting
- 1/4 cup extra-virgin olive oil
- 4 teaspoons finely chopped garlic
- 3 ounces paper-thin slices salami
- 2 small tomatoes (about 7 ounces each), cut into 1/4-inch-thick rounds
- 10 ounces fresh mozzarella cheese, torn into 2-inch pieces
- Kosher salt and freshly ground black pepper
Position an oven rack in the bottom third of the oven. Place a pizza stone on the rack and preheat the oven to 500° to 550°F (as high as possible). Stretch out 1 dough ball with floured hands, or roll it out on a floured work surface, until it is about 12 inches in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.Working quickly, drizzle and rub 2 tablespoons of the olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the olive oil. Arrange half of the salami and tomato slices in a single layer, overlapping slightly, on the dough, leaving a 1-inch-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper. Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board. Repeat to make a second pizza. Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.
- 6 thin asparagus spears
- 3 scallions
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- One 12-ounce ball pizza dough (see above)
- 3 ounces fontina cheese, shredded
- 1 tablespoon finely grated pecorino cheese
- 1 teaspoon oregano leaves, torn
1. Light a grill. On a plate, toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper. Grill the asparagus and scallions over moderately high heat, turning once, until lightly charred and tender, about 2 minutes. Transfer the asparagus and scallions to a work surface and cut crosswise into 1-inch lengths. 2. On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval. Rub both sides of the dough with the remaining 1 teaspoon olive oil. Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side. Transfer the crust to a work surface.3. Top the crust with the asparagus, scallions, fontina and pecorino. Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute. Sprinkle with the oregano and season with pepper. Cut into slices and serve.