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A thin pizza is easy to make

Posted by Sheryl Julian  May 3, 2010 03:34 PM

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We were in charge of the appetizer at a friend's dinner last weekend and arrived with this beauty: a half-sheet pan covered with pizza dough, thinly sliced tomatoes, and grated mozzarella, cheddar, and Parmesan cheeses, all in small quantities. The end result was a crisp, thin-crust pie that reheated nicely in our host's oven. 

Buy the dough, folks. Bertucci's has fine dough. Your local pizza joint will sell you dough at the end of the night because most like to begin with a fresh batch every day. The rest is a brief assembly line of layering. We sprinkled the hot pie with chopped fresh basil.

Thin-crust pizza with three cheeses
Serves 8 as an appetizer

Olive oil (for sprinkling)
1 pound prepared pizza dough
Flour (for sprinkling)
12 small tomatoes or 2 pints cherry tomatoes, either thinly sliced
3/4 cup shredded Parmesan
3/4 cup shredded mozzarella
4 ounces sharp cheddar, very thinly sliced
Salt and pepper, to taste
Handful fresh basil leaves, coarsely chopped

1. Oil an 11-by-17-inch half-sheet pan (or sturdy jelly roll pan).
2. On the counter, press the dough with your fingers, adding just enough flour to keep it from sticking, until it forms a 10-inch square. Keep pressing to make a rectangle. Cover with a cloth and set aside for 10 minutes.
3. Lift the dough and transfer it to the sheet pan. Keep pressing with your fingers until the dough fills the pan. It will be quite thin (that's OK). Cover with plastic wrap and refrigerate for at least 20 minutes or for up to 3 hours.
4. Set the oven at 450 degrees. If you have a pizza stone, put it on the bottom rack of the oven. 
5. Sprinkle the dough with olive oil. Scatter the tomatoes all over the dough. Sprinkle with three cheeses. Add salt and pepper and another sprinkle of olive oil.
6. Bake the pizza on the bottom of the oven for 20 minutes or until the crust is golden at the edges and the cheeses have melted. Sprinkle with basil. Sheryl Julian

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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