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.

Pizza dough
Servings:

Makes 2 13-ounce balls of dough

Ingredients

    • 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

Preparation

Baking Directions:

Tomato and salami pizza

Ingredients

    • 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

Preparation

Baking Directions:

Asparagus, scallions and fontina pizza

Ingredients

    • 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

Preparation

Baking Directions:

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