 
The stinking rose
A little bulb with a big history, garlic has its
domestic roots in central Asia where it originated
more than 6,000 years ago. En route to becoming
a common worldwide culinary ingredient, garlic
has been worshipped, protected us from evil, and
even been used as currency. Once banished by lovers
of fine food here in the United States, garlic
was finally embraced in the 1930s as both a spice
and a main ingredient. Today there are more than
300 different varieties of garlic, but the American
version, with its strong flavor and papery, white
skin is the most prevalent. Whichever variety
you choose, fresh garlic—a little or a lot—is
a healthy way to put that extra zing in almost
anything. |
Pizza
Margherita
with fresh tomato, mozzarella, basil, and garlic
Ingredients
(yields two 8-inch pizzas)
1 package (1/4 ounce) rapid-rise yeast
1-1/2 teaspoons sugar
1/2 cup lukewarm water (105115)
4 tablespoons DHC Núñez
de Prado Extra Virgin Olive Oil
2 cups bread flour or all-purpose flour
1 teaspoon coarse salt
4 cloves garlic or to taste, finely chopped
1/3 cup grated Parmesan cheese
3 medium tomatoes, seeded, then diced
8 ounces fresh mozzarella, sliced thinly* and torn
into pieces
4 large fresh basil leaves, torn into pieces
1. Mix yeast and sugar into water; let stand
5 minutes; stir in 2 tablespoons olive oil.
2. In a food processor or bowl, mix flour and
salt.
3. With machine running or with fingertips
if making by hand, combine yeast mixture with
flour and salt mixture until a soft dough forms.
If dough is too dry, add more water a little
at a time; if too sticky, add more flour a little
at a time.
4. On a lightly floured work surface, knead
dough about 2 minutes; divide into two balls.
Cover dough with a tea towel. Let rest for 10
minutes; punch down into two flat disks.
5. Beginning in the center, press
balls of dough into 8-inch rounds with raised
edges. Brush a large baking sheet with olive
oil and place the two rounds of dough on the
baking sheet.
6. Brush each round with 1 tablespoon
olive oil; evenly sprinkle half of the garlic
and half of the Parmesan cheese over each round.
7. Evenly scatter half of the
tomatoes and half of the mozzarella over each
pie. Lightly drizzle additional olive oil over
the cheese.
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