Two Cheese Pizza with Tomato Olive and Fresh Herb Salad
Makes 2 10-inch pizzas.
Prepare the Weir Dough.
Prepare the dough one day in advance, cover with plastic wrap and set in the refrigerator overnight.
The next day, remove the dough from the refrigerator and divide the dough into two pieces. Do not work the dough. Form each piece into a round ball and place on a well- floured baking sheet with enough room for the dough to spread out and rise. Cover with a piece of oiled plastic wrap. Let rest at room temperature for 1 hour or until the dough is room temperature.
Preheat oven to 500F or the hottest temperature your oven will go and place a pizza stone on the bottom shelf of oven.
In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes.
To make the dressing, in a small bowl, whisk together the remaining 2 tablespoons olive oil and lemon juice. Season with salt.
In another bowl, combine the fontina and mozzarella. Place half of the herbs in a large mixing bowl.
Punch down the dough but do not work the dough. On a floured board, with a rolling pin, roll out the dough into a 10 to 12-inch circle. Preferably stretch the dough by hand to form a 10 to 11-inch circle.
Transfer to a well-floured wooden pizza peel or paddle. Brush the dough to within 1-inch of edge with half of the garlic-infused oil. Sprinkle half of the combined cheeses on top of the oiled dough. Top with half of the onions.
At a 20° angle, slide the pizza directly onto a pizza stone and bake until golden and crisp, about 6 to 12 minutes depending upon the temperature of your oven. In the meantime, toss half of the dressing with half of the herbs, cherry tomatoes and olives.
When the pizza is golden and crispy, remove the pizza from the oven and top with half of the herb, tomato and olive salad.
Repeat with the remaining ingredients to make a second pizza.
1 recipe Weir Dough
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
1 ½ tablespoons lemon juice
2/3 cup coarsely grated Italian fontina cheese, about 3 ounces
2/3 cup coarsely grated mozzarella cheese, about 3 ounces
2 cups tender young flat-leaf parsley leaves
2 cups cilantro leaves
2 cups spearmint leaves
2 cup basil leaves
4 slices red onion, cut into paper-thin slices, broken up into separate rings
1 cup cherry tomatoes, halved
½ cup pitted olives, halved