Joanne Weir's Pizza with Cherry Tomatoes
and Basil Salad

Joanne Weir teaches hands-on cooking courses in her professional kitchen in San Francisco and also has a schedule of week-long journeys to locations in France, Italy, and Spain. She is the author of several cookbooks. Her latest cookbook is Wine Country Cooking.

You can find out more about Joanne Weir and her cooking classes on her Web site.

Ingredients

• 1 recipe Pizza Dough
• 1 1/2 cups (6 oz/180g) coarsely grated smoked mozzarella cheese (or scamorza)
• 3 tablespoons (1 1/2 fl oz/45ml) extra-virgin olive oil
• 3 tablespoons (1 1/2 fl oz/45ml) balsamic vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 6 ounces (180g) yellow cherry tomatoes, cut in half
• 6 ounces (180g) red cherry tomatoes, cut in half
• 1 1/2 cups (6 oz/180g) coarsely grated mozzarella cheese
• 1/2 cup (1 oz/30g) loosely packed fresh basil leaves, cut into thin strips

Make the pizza dough and let rise.

Thirty minutes before baking, place a pizza stone or unglazed quarry tiles on the bottom shelf of the oven and set the oven temperature to 500°f (260°c).

On a floured surface, divide the dough into 2 pieces and form into round balls. Roll 1 piece into a 9-inch (23-cm) circle, 1/4-inch (0.6cm) thick. Transfer to a well-floured pizza peel or paddle. Top with half of the cheese, distributing evenly. Transfer the pizza from the peel directly onto the heated stone in the oven. Bake until golden and crisp, 8 to 12 minutes.

In the meantime, whisk together the oil, vinegar, and garlic in a bowl. Season with salt and pepper. Add the cherry tomatoes and toss together.

When the pizza is done, place on a platter. Top with half of the tomatoes, vinaigrette, and basil. Serve immediately. Make a second pizza with the remaining ingredients.

Makes 2 pizzas, 9 inches (23cm) in diameter

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Joanne Weir's Pizza Dough

Ingredients

• 2 teaspoons active dry yeast
• 3/4 cup plus 2 tablespoons lukewarm water (110°F/43°C)
• 2 cups unbleached bread flour
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt

In a bowl, combine the yeast, 1/4 cup warm water, and 1/4 cup flour. Let it stand for 30 minutes. Add the remaining 13/4 cup flour, 1/2 cup plus 2 tablespoons warm water, olive oil, and salt. Mix the dough thoroughly and turn out onto a floured surface. Knead until smooth, elastic, and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let rise in a warm place (about 75°f/24°c) until it doubles in volume, 1 to 11/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, let it come to room temperature and proceed with the recipe.

Joanne Weir's Cookbooks