It’s tomato season! Whether from the farmers market, your local grocer or plucked right off your own backyard vines, fresh tomatoes are versatile and delicious. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring tomatoes.
When it comes to baking pizza at home, there are a few key things to keep in mind.
First things first: it starts with great dough. The trick with homemade pizza dough is to plan ahead: Making the dough a day in advance will allow it time to rise properly. Otherwise, your next best option is to buy a round from your favorite neighborhood pizza shop. Conventional grocery store-bought dough is a last resort, as it is typically the least fresh option.
Next, have all your toppings ready and available. It is the prep of the toppings that takes the time, not the pizza baking itself. Consider a mix of both raw and cooked vegetables, some meats and a mixture of cheeses (as mozzarella can sometimes be a little plain on its own). The recipe below uses grana, very similar to Parmesan, but feel free to try mixing in fontina or provolone for variety.
Finally, back to the dough. In order to create a bit of a crusty barrier for your pizza sauce, parbake (partially bake) the dough to prevent the pizza from getting soggy. Once the sauce is on, decorate quickly and from there it is really just minutes in the oven.
As for the sauce, this recipe can easily be doubled if you are making pizza for a group, or want to freeze extra for later.
Live.Love.Lux tip: Bake your pizza to perfection in your Electrolux wall oven – the Perfect Taste™Convection technology circulates consistent heat for even results.