Chef Chris Bodington
of Not Your Average Joe's, Needham, MA
Adapted by StarChefs.com
two-and-a-half-year-old son, Jeremy, is just starting to eat
"real people food," so the challenge is to prepare a meal
that not only meets his taste re-quirements but pleases his
parents as well. Of course, most all kids love pizza, and
the asiago cheese in this recipe adds a tang that grown-ups
ounces of your favorite pizza dough
ounces shredded mozzarella
ounces shredded asiago cheese
to 3 basil leaves, sliced
oil for drizzling
a pizza stone on the lower oven rack. Preheat the oven to
Roll the dough into a 10" circle. Gently place the dough on
a pizza peel dusted with cornmeal. Sprinkle dough first with
mozzarella, then spread evenly with tomato slices, and follow
with shredded asiago.
Slide pizza on the stone. Bake in the preheated oven 5 to
7 minutes or until crisp and golden brown. Remove from the
oven, drizzle with olive oil, and then sprinkle with the chiffonade
of basil. Cut the pizza into 8 slices. Serve immediately.
Makes one 10" pizza.