Monday, September 13, 2010

monday - pizza margherita with arugula & corn salad

As previously mentioned, I canned 17 pints of tomatoes last week. Unfortunately (or perhaps fortuitously), two of the pint jars failed to seal, so I took that opportunity to make pizza (as if I really need a reason--in case you haven't noticed, I really love pizza). Tonight I made a simple margherita pizza (based on a recipe from foodnetwork.com) to highlight the tomatoes and the surplus of fresh basil in the garden. I also served a very tasty arugula and roasted corn salad  based on a recipe from epicurious.com. I followed the salad recipe pretty closely but omitted the pecans and Parmesan (I figured I had enough cheese on the pizza). Overall, a delicous, fast weeknight meal.



Pizza Margherita

1 tablespoon extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 28-ounce can whole peeled tomatoes (or 2 pint jars), drained and hand crushed
Kosher salt and freshly ground black pepper
1 ball fresh pizza dough, preferably whole wheat
1 8-ounce ball fresh buffalo mozzarella, drained
1/4 cup fresh basil leaves, roughly torn, divided

Preheat the oven to 450° F. Put a pizza stone or a half sheet pan in the oven.

In a large sauté pan over medium heat, add olive oil, garlic, thyme, and oregano. Cook until just fragrant, then add tomatoes. Season to taste with salt and pepper. Reduce heat, and simmer for 7 to 8 minutes.

Remove the preheated pizza stone from oven. Roll or stretch out pizza dough, and place on the hot pizza stone. Spread tomato sauce over dough. Tear mozzarella into small pieces and scatter evenly over the sauce. Scatter half the basil leaves evenly over the pizza. Bake until golden and bubbly, about 12 to 15 minutes. Remove from oven, and cut into 8 slices. Sprinkle with remaining basil leaves before serving.

Makes 4 servings.


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Arugula and Corn Salad

1/4 cup olive oil
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, seeded and diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Kosher salt and freshly ground black pepper
1 ear corn, husked
6 cups arugula

Whisk oil, vinegar, basil, tomatoes, garlic, and rosemary in small bowl until well blended. Season to taste with salt and pepper.

Preheat broiler. Lightly spray corn with cooking spray. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.

Add arugula to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper.

Makes 4 servings.
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