Authors: Mark Bittman

The Minimalist Cooks Dinner (11 page)

Pizza with
Green Tomatoes

TIME:
40 to 50 minutes

(with premade dough)

Pizza Dough
Olive oil as needed
2 large or 4 small green tomatoes
1 cup freshly grated Parmigiano-Reggiano
½ cup coarsely chopped or torn basil

FOR GRILLED PIZZA
, start a medium-hot charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
FOR BAKED PIZZA
, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
Core and thinly slice the tomatoes. Salt the slices lightly and let them sit for at least 20 minutes, then drain off any accumulated liquid.
TO GRILL THE PIZZA
, slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the tomatoes, cheese, and basil. Cover the grill and cook until the bottom is crisp and brown and the top hot, 5 to 10 minutes.
TO BAKE THE PIZZA
, top with the tomatoes and cheese, and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 10 minutes, depending on the oven heat, or until nearly done. Sprinkle with the basil and bake until the pizza is done, a few more minutes.

Pizza with Four Cheeses
and Basil

TIME:
30 to 40 minutes

(with premade dough

Pizza Dough
Olive oil as needed
½ cup shredded or cubed mozzarella cheese
½ cup shredded or cubed Fontina or Taleggio cheese
½ cup freshly grated Pecorino Romano cheese
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup coarsely chopped or torn basil

FOR GRILLED PIZZA
, start a charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
FOR BAKED PIZZA
, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
TO GRILL THE PIZZA
, slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the cheeses and basil. Cover the grill and cook until the bottom is crisp and brown and the cheeses are melted, 5 to 10 minutes.
TO BAKE THE PIZZA
, top with the cheeses and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 10 minutes, or until nearly done. Sprinkle with the basil and finish baking, a few more minutes.

Pizza with Arugula,
Corn, and Bacon

TIME:
40 to 50 minutes

(with premade dough)

Pizza Dough
Olive oil as needed
6 cups loosely packed washed, dried, and shredded arugula
Kernels from 4 ears corn
½ cup minced bacon

1
FOR GRILLED PIZZA
, start a charcoal or wood fire, or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary.
FOR BAKED PIZZA
, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, above.
2
TO GRILL THE PIZZA
, slide it directly onto the grill. Cook until brown grill marks appear, about 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the arugula, corn, and bacon. Cover the grill and cook until the bottom is crisp and brown and the bacon cooked through.
TO BAKE THE PIZZA
, top with the arugula, corn, and bacon and slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, or until nicely browned.

With MINIMAL Effort

Try these extremely basic (and wonderful) combinations, none of which requires precooking:

White Pizza:
Drizzle with about 2 tablespoons olive oil, then sprinkle with coarse salt, about a tablespoon of fresh rosemary leaves (or 1 to 2 teaspoons dried) and, if you like, a bit of minced garlic, chopped onions, or chopped shallots.

Pizza Romano:
Drizzle with about 2 tablespoons olive oil, then top with a lot of cracked black pepper and a good cup of freshly grated Pecorino Romano cheese.

Pizza with Parmigiano-Reggiano and Sage:
Top with at least a cup of freshly grated Parmigiano-Reggiano cheese, then sprinkle with 20 or 30 coarsely chopped fresh sage leaves.

Pizza with Shallots and Thyme:
Drizzle with about 2 tablespoons olive oil, then sprinkle with coarse salt and freshly cracked black pepper, a cup slivered shallots, and about a teaspoon fresh thyme leaves (or a few pinches dried thyme).

Pesto Pizza:
Spread with about a cup pesto, or simply a handful or two of basil, along with some garlic and a couple of tablespoons of extra virgin olive oil.

Pizza with Mozzarella:
Top with a couple of handfuls of grated mozzarella cheese, some sliced tomatoes, and a lot of chopped basil, along with a sprinkling of salt and pepper and a drizzle of olive oil.