This Neapolitan pizza is perfect in summer using fresh, ripe tomatoes and basil.
1 recipe Pizza Dough 2 ounces Reggiano Parmesan, cut into 1-inch cubes 8-10 ounces fresh mozzarella, well chilled 4-5 Roma tomatoes (ripe but still firm) 24 fresh basil leaves, washed and dried 2 extra virgin olive oil
Calories 353 (32% from fat) • carb. 42g • pro. 19g • fat 13g • sat. fat 5g • chol. 26mg • sod. 648mg • calc. 327mg • fiber 2g
Prepare the Pizza Dough and let rise. Position the top rack of the oven about 8-inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500°F for 30 minutes or longer.
Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the Parmesan cubes through the feed tube and process until finely grated; remove and reserve. Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and reserve. Insert the slicing disc. Cut the stem end of each tomato so that it is flat. Arrange the tomatoes in the large feed tube. Use light pressure to slice.
Arrange the tomato slices in a single layer on a triple thickness of paper towels to drain. Stack 12 basil leaves, roll, then use a knife to thinly slice. Repeat with the remaining leaves. This is called a chiffonade. When the dough has risen, punch down and divide into 2 equal balls. Let rest 10 minutes.
On a lightly floured work surface, roll the dough out to a 12 to 14-inch round. Place on a baker's peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. Brush the pizza with 1 tablespoon of the olive oil. Sprinkle each pizza one half of the shredded mozzarella and half the Parmesan. Arrange half the sliced tomatoes over the cheese. Carefully slide the pizza onto the stone if using (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan into the hot oven.
Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven, sprinkle with the half the reserved fresh basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing. Repeat for a second pizza.