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Pizza Margherita Makes 1 12-inch pizza

Classic Caesar Salad Makes 4 servings

APPLE, GORGONZOLA & ARUGULA PIZZA Makes 1 12-inch pizza

Note: Fresh mozzarella holds a lot of moisture, so it can make your pizza watery. Instead of slicing the mozzarella and immediately placing it on the pizza, allow the slices to air-dry on a paper towel for about 15 minutes. This will absorb any excess moisture. WHAT YOU WILL NEED: 1 12-inch round of pizza dough (recipe on page 29) 3 tablespoons Margherita sauce (recipe below) Extra virgin olive oil 3-oz fresh mozzarella ball, sliced into large pieces 5-6 basil leaves, roughly torn HOW TO PREP: Place a pizza stone, metal baking surface or sheet pan on the middle rack of the oven before you turn it on. Set the oven dial to 500°F, and let it heat it for a full hour before you intend to cook. On a lightly floured surface, with floured hands, softly pat down the ball of dough into a circle. Use your palms or a roller to stretch the dough into a thin circle around 12 inches in diameter. With the tips of your fingers, pinch and push down around the border of the dough, rotating it as you do, to create an edge. Lightly flour a pizza peel and gently slide it beneath the dough. Make sure that the dough can slide back and forth on the peel so it won’t stick when you put it in the oven. If it does, the pie is certified for topping. Add a little more flour to the surface beneath the pie if it does tend to stick. Spread the sauce out on the dough using the back of a spoon, stopping about ½ inch from the dough’s edges. Do not use too much; two or three tablespoons will be plenty. Drizzle a bit of olive oil over the pizza. Place the cheese atop the sauce, then scatter the basil on top. Slide the pie onto the heated stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, around 6 minutes. Margherita Sauce WHAT YOU WILL NEED: 1 cup puréed or crushed San Marzano canned tomatoes

WHAT YOU WILL NEED: 1 clove garlic, halved 2 eggs 2 tablespoons freshly squeezed lemon juice 6 tablespoons extra virgin olive oil 2 tablespoons minced anchovies Dash Worcestershire sauce 1 large head romaine lettuce, washed, dried and torn into pieces ½ cup freshly grated parmesan cheese 1 cup Italian croutons Salt and pepper, to taste HOW TO PREP: Rub the inside of a salad bowl with the garlic clove; discard it. Crack the eggs into the salad bowl. Gradually add the lemon juice and olive oil, beating all the while. Stir in anchovies and Worcestershire. Taste and add salt, if needed, and lots of pepper. Toss well with lettuce, and top with parmesan and croutons. Toss again at table. Serve immediately. WHAT YOU WILL NEED: 1 garlic clove Pinch of salt 2 tablespoons mayonnaise 2 tablespoons red- or white-wine vinegar 1 teaspoon Italian seasoning ½ teaspoon garlic powder ¼ cup extra virgin olive oil Freshly ground pepper 1 large romaine heart, chopped ½ head of iceberg lettuce, coarsely chopped ½ small red onion, thinly sliced ¼ cup pitted Castelvetrano or green olives, sliced 8 whole pepperoncini peppers 20 croutons (garlic flavored) 2 ounces Parmigiano-Reggiano cheese, shaved HOW TO PREP: In a large bowl, mash the garlic clove to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar, Italian seasoning and garlic powder, then whisk in the olive oil. Season with pepper. Add the lettuces, onions, olives, pepperoncini, croutons and cheese, and toss well. Serve immediately. Classic Italian Salad Makes 4 servings

WHAT YOU WILL NEED: 1 12-inch round of pizza dough (recipe on page 29) 3 cloves garlic, peeled ¼ cup olive oil

½ cup mozzarella cheese, shredded ½ cup provolone cheese, shredded ½ Gala apple, sliced thin on a mandolin 5 ounces gorgonzola cheese, crumbled 2 ounces teardrop-shaped sweet peppers ½ cup arugula 2 tablespoons aged balsamic vinegar

HOW TO PREP: Preheat the oven to 500°F.

Place the garlic and olive oil into a small saucepan, and bring to a low simmer, about 10 minutes. Set aside to cool. Roll the dough into a 12-inch circle. Transfer the dough to a baking sheet. Brush the garlic oil onto the crust. Evenly scatter the mozzarella and provolone cheese over the oiled dough. Top with the apple slices, sweet peppers and gorgonzola cheese. Place the pizza into the oven and bake for 6 to 8 minutes, or until the crust is crispy on the bottom and the cheese is starting to lightly brown. Remove from the oven, and let rest for about 5 minutes. Garnish with a sprinkling of the balsamic vinegar and the arugula. Cut and serve. red sauce Few ingredients are as revered in Italian cuisine as the tomato. When making a sauce, do as the Italians do and keep it simple. This isn’t the time for lengthy reductions or fancy techniques. Just a few ingredients will do the trick. The varieties and types of tomatoes are endless, but Italian tomato varieties like the Roma, with its oval and almost feminine quality, and the San Marzano, a slender, pointed variety, are especially popular in Ital- ian cuisine. Both lend a juicy, fruity quality to sauces. Authentic Italian tomato products — whether canned whole tomatoes, diced tomatoes, pastes or concentrates — use real Italian tomatoes and can also add a world of flavor to sauces.

2-3 fresh garlic cloves, minced 1 teaspoon extra virgin olive oil ¼ teaspoon freshly ground black pepper 2 pinches of kosher salt

HOW TO PREP: In a small bowl, mix together the puréed tomatoes, minced garlic, olive oil, pepper, and salt. Keep leftover sauce refrigerated.

16 JANUARY•FEBRUARY 2020