Pomodoro Pizza

Fillippos on First, our favorite pizza place in Hoboken sadly was not able to recover after Sandy so we've been trying out other pizza places in the neighborhood but lately our favorite has been the one right in our kitchen.  I've been whipping up my own pizza dough as of late with Bobby Flay's recipe but I also use the store bought stuff too - I don't discriminate.  Our newest pizza stone has been a great replacement to the one that we broke earlier last year. Per the recommendation of my girlfriend of Amanda the William-Sonoma pizza stone doesn't stick - well if you use cooking spray or olive oil is what i've found. Now that I've figured out how to use it we  (the pizza stone & I) work well together.

Since it's still pretty chilly (spring where are you?!?!) it's still nice to heat up the oven & make the house smell like fresh pizza.

Click through for my simple method of how you can make your own pomodoro (tomato) pizza at home with the multi-purpose tomato sauce that I posted about yesterday.



Ingredients:

• 1 ball of pizza dough
• flour for dusting & rolling
• 1 tablespoon olive oil
• 1 cup tomato sauce (try this recipe)
• 1 large tomato sliced
• 1 cup fresh mozzarella, sliced
• 1/4 cup parmesan cheese, grated
• 2 tablespoons parsley, chopped

Make it!

1. Pre-heat your oven to 400 with your pizza stone in the oven. If you don't have a pizza stone you can use a baking sheet upside down.
2. On a floured board, roll out the pizza dough into the same shape as your pizza stone.
3. Cut mozzarella cheese into thin slices using a serrated bread knife. If the cheese is too soft you can put it in the freezer for ten minutes & cut it that way.
4. Carefully remove the pizza stone from the oven.
5. Spray the stone with cooking spray or spread olive oil around with a paper towel to lightly coat the surface.
6. Transfer the dough you rolled out on to the stone.
7. Drizzle the dough with olive oil.
8. Spread an even layer of sauce on the dough leaving a crust of about an inch in width.
9. Place sliced tomatoes onto of the sauce.
10. Top the sauce & tomatoes with mozzarella.
11. Bake for 15-20 minutes. The cheese should bubble & the crust should get crispy.
12. Transfer to a cutting board & cut 8 pieces with a pizza cutter. Sprinkle Parmesan & parsley on top. Serve hot.