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1
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
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2
On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle.
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3
Brush each of the circles with the chili oil and start to layer, dividing the ingredients among the 4 pizzas.
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4
Start with the tomatoes, then the mozzarella and Fontina cheeses, the herbs, chicken, and Parmesan.
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5
Bake until the pizza crusts are nicely browned, 10 to 12 minutes.
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6
Toss the lettuce with the vinaigrette and season lightly with salt and pepper.
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7
Remove the pizzas from the oven, arrange the lettuce on each of the pizzas, and top with some of the shaved Parmesan.
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8
Cut into slices and serve immediately.
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9
1 package yeast
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10
1/4 cup warm water, plus1 cup cool water
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1 tablespoon honey
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12
3 3/4 cups whole wheat flour
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1 tablespoon olive oil
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Pinch salt
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15
Dissolve the yeast in the warm water.
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Add the honey and let sit for 5 minutes, until foamy.
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17
Put the flour in a food processor.
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Mix the 1 cup cool water with the olive oil and salt.
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With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube.
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20
Process until the dough forms a ball on the blade.
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21
Transfer the dough to an oiled bowl, cover and let rise until double in bulk.
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22
Punch down the dough and knead it on a lightly floured surface for 1 minute.
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23
Divide the dough into 4 equal portions and roll them into tight balls.
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24
Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.
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25
Roll or stretch each bowl of dough into a 7 to 8-inch circle.
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26
Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
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27
12 medium Roma tomatoes (2 pounds)
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28
1/2 cup extra-virgin olive oil, plus additional as needed
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29
1 teaspoon minced fresh thyme leaves
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30
6 garlic cloves, crushed
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1/2 teaspoon kosher salt
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32
1/4 teaspoon freshly ground black pepper
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1/2 teaspoon sugar
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34
Preheat the oven to 250 degrees F.
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35
In a pot of boiling water, blanch tomatoes.
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36
Drain and refresh in ice water.
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37
Drain.
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38
Peel, core, cut into quarters, and remove seeds.
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39
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
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40
Drizzle generously with olive oil.
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41
Sprinkle with thyme and garlic.
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42
In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
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43
Bake until the tomatoes begin to shrivel, about 1 hour.
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44
When the tomatoes are cool enough to handle, transfer to a container.
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45
Pour olive oil over and cover the container.
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46
Refrigerate and use as needed.
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47
Sauteed Spicy Chicken:
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48
1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups
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49
1/2 cup extra-virgin olive oil, plus 1 tablespoon
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50
3 1/2 tablespoons fresh lime juice
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51
2 large jalapeno peppers, seeded and minced
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52
1 garlic clove, minced
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Pinch chopped fresh cilantro
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54
Arrange the cubed chicken in a shallow medium bowl and toss with 1/2 cup olive oil, lime juice, jalapenos, garlic, and cilantro.
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55
Season with salt and let marinate for 1 hour, refrigerated.
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56
In a skillet or saute pan large enough to hold the chicken in 1 layer, heat the remaining tablespoon of oil.
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57
Remove the chicken from the marinade with a slotted spoon.
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58
Saute the chicken just to brown on all sides.
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59
Do not overcook.
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60
Remove from the skillet with a slotted spoon and set aside.
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61
1 egg
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62
3 tablespoons fresh lemon juice
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63
1 tablespoon minced garlic
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1/2 teaspoon Worcestershire sauce
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65
1/4 teaspoon red pepper flakes
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66
1 tablespoon Dijon mustard
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67
2 anchovy fillets, mashed
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68
Scant 1 cup peanut oil
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69
1/3 cup extra-virgin olive oil
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70
1/4 cup freshly grated Parmesan
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71
Kosher salt
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72
Freshly ground black pepper
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73
In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies.
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74
Slowly whisk in the oils to emulsify.
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75
Stir in the cheese and season with salt and pepper.
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76
Refrigerate, in a covered container.
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77
When ready to use, whisk again.
