Positano Pizzas

Positano-Pizzas.jpg

POSITANO PIZZAS

As featured in “Giada’s Italy: My Recipes for La Dolce Vita” by Giada De Laurentiis
While spending time in Positano, I was served a version of this dish as an amuse-bouche at a beachside restaurant called Le Tre Sorelle. The pizzas are so much fun to make with Jade and her friends back home, and they are also a great light lunch or snack.

Yield: Makes 6 (5-inch) Hearts
Serve With: Iced Tea or Flavored Seltzer

1 (16-ounce) ball of store-bought pizza dough
1 pint cherry tomatoes
3 tablespoons olive oil
½ teaspoon kosher salt
4 garlic cloves, smashed and peeled
2 fresh basil sprigs
All-purpose flour, for dusting
½ cup freshly grated mozzarella cheese
½ cup freshly grated Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon dried oregano

 

Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for 1 hour.

Preheat the oven to 375°F.

Pierce each tomato with the tip of a paring knife. On a small rimmed baking sheet, combine the tomatoes, olive oil, salt, garlic, and basil. Toss to coat and roast for 30 minutes, or until the tomatoes are beginning to blister. Set aside to cool.

Raise the oven temperature to 425°F.

On a lightly floured board, use a rolling pin to roll out the pizza dough to a 1⁄4-inch thickness. Using a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts and place them on a rimmed baking sheet. Bake the hearts for about 12 minutes, or until lightly puffed and beginning to brown. Remove from the oven and cool slightly. Split the hearts in half horizontally, as if you were making a sandwich. Divide the mozzarella and tomatoes over the bottom halves and sprinkle evenly with the Parmigiano-Reggiano. Replace the tops and brush with extra-virgin olive oil. Sprinkle each heart with oregano.

Bake for 5 minutes, or until the cheese is melted and the tops are golden. Serve warm, drizzled with more extra-virgin olive oil, if desired.


Reprinted from ‘Giada’s Italy.’ Copyright © 2018 by GDL Foods Inc. Photographs by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

With photos shot on location around her native Rome, Giada’s latest book–a New York Times bestseller–is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America’s most beloved Italian chef.

America knows and loves Giada De Laurentiis for her lighter, healthier takes on classic Italian fare. In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life’s work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada’s tips and advice for cooking up fabulous meals with ease, Giada’s Italy is a stunning celebration of Italy’s flavors as only Giada could present them.

Print Friendly, PDF & Email

No Feedback Received