Ingredients:
8 ounces raw pizza dough
2 tablespoons olive oil
1 vine-ripened Roma tomato
1 large mozzarella ovaline
1/2 cup whole milk mozzarella, shredded
1/2 cup crushed tomatoes
8 basil leaves, in chiffonade
1 ounce Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon pepper
Procedure:
On a well-oiled cutting board, stretch dough by hand until thin. Stretch the dough out with your fingers, not a rolling pin. Place dough on a well-seasoned, preheated, cast iron stove top grill pan over medium heat and cook until golden brown grill marks form (about 4 minutes). Flip dough and lower heat. Add sliced mozzarella, sliced Roma tomatoes, shredded cheese and crushed tomatoes. Cover using an inverted sauté pan or tall pot cover. Cook until cheese has melted. Remove and top with basil, Parmigiano-Reggiano and salt and pepper, plus a drizzle of olive oil.
2 tablespoons olive oil
1 vine-ripened Roma tomato
1 large mozzarella ovaline
1/2 cup whole milk mozzarella, shredded
1/2 cup crushed tomatoes
8 basil leaves, in chiffonade
1 ounce Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon pepper
Procedure:
On a well-oiled cutting board, stretch dough by hand until thin. Stretch the dough out with your fingers, not a rolling pin. Place dough on a well-seasoned, preheated, cast iron stove top grill pan over medium heat and cook until golden brown grill marks form (about 4 minutes). Flip dough and lower heat. Add sliced mozzarella, sliced Roma tomatoes, shredded cheese and crushed tomatoes. Cover using an inverted sauté pan or tall pot cover. Cook until cheese has melted. Remove and top with basil, Parmigiano-Reggiano and salt and pepper, plus a drizzle of olive oil.
Recipe Type: Authentic
Recipe Author: Chef Nick Rabar
Chef's Background:
Restaurant Owner and Chef
Star of his own Rhode Island cable TV show, “Chef 2 Go.”
Recipe Source: http://www.providencejournal.com/features/food/recipes/20130731-r.i.-chef-nick-rabar-chronicles-his-culinary-journey-in-novel-the-cold-side-of-the-grill.ece