Top chefs share their favorite “pie” recipes and a dash of inspiration.
To make a delicious bruschetta, simply substitute crispy Italian bread for the pizza dough. Makes one 12-inch pizza.
• Pizza dough
• Two 4-ounce balls fresh mozzarella
• Olive oil
• 15 to 20 sage leaves
• Chunk of fresh Parmigiano-Reggiano cheese
• Red pepper flakes
• Sea salt
1. Preheat oven to 500 degrees. Thinly slice mozzarella and set it on paper towels to dry.
2. Roll or pat dough into a 12- to 13-inch circle, keeping it a little thicker at the edge. If using a baking stone, generously dust a peel (large, wide metal spatula used for baking) with cornmeal and lay dough over it. Otherwise, lay dough on a sheet pan or pizza pan.
3. Lay mozzarella over dough, drizzle with a little oil and bake 7 minutes.
4. Remove pizza from oven, add sage leaves and bake another 8 to 10 minutes, or until crust is golden.
5. Remove pizza from oven, grate Parmigiano-Reggiano over the top, and season with red pepper and salt. Paint edge of crust with additional oil. Cut into wedges and serve immediately.
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