Welcome To My Kosher Home

Part 2 - The Top

Here's what we use at PFI: mozzarella cheese, olive oil, salt and pepper, available herbs such at basil, thyme, parsley, garlic, chili peppers, jalapenos, and vegetables such as Roma tomatoes, bell peppers, spinach, and olives.

This pizza does not use a sauce, but does use a medley of fresh tomatoes and spices. The Roma variety is important because it has the highest solid to liquid ratio and we want as little liquid in the topping as we can manage. Slice the tomatoes as thin as practical.

Tear shreds of basil into the bowl of sliced tomatoes.

Add 5 or 6 smashed garlic pods

Finish with salt, pepper, and olive oil.

Fold together carefully to avoid disfiguring the tomato slices.

Now, begin cutting up the other topping ingredients. Here, scallions cleaned...

...and slivered into halves or quarters.

bell peppers sliced thin and halved

thyme leaflets removed from their stems

jalapenos sliced

onion halved and sliced

mushrooms...cut off the tip of the cap so it will not roll around, then slice

Although a slicer would work best, slice the cheese as thin as possible using whatever means you have available. Our 18 pie batch will require about 3 lbs. of sliced cheese. You could use shredded cheese, but there are some advantages to broad slices which we'll see later.

Before moving on preheat the oven and the cast iron griddles to 500º so you'll be ready to roll when the dough is prepared.

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