Makes 2 Pizzas
Named after my son and helper, Oliver, the Oliver Pizza is our version of the traditional pizza and is the most popular pizza we sell. Oliver still eats one a week to ensure quality; but like most children, he asks that we hold the basil; no green stuff for him. At Figs you can order an Extra Oliver with double cheese.
2 pizza rounds
Corn meal for sprinkling
2 teaspoons olive oil
1/2 teaspoon minced garlic
2 pinches kosher salt
2 pinches black pepper
1/2 cup basic tomato sauce
6 to 8 thin slices mozzarella cheese
12 whole fresh basil leaves
4 teaspoons freshly grated Parmesan cheese
One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees F.
Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, and 1 pinch each salt and pepper. Be sure to leave an outer lip of 1 inch all the way around.
Evenly distribute 1/4 cup tomato sauce on the pizza. It is not necessary to cover the bottom completely. Top with 3 to 4 slices of mozzarella cheese, 6 basil leaves, and sprinkle with 2 teaspoons Parmesan cheese.
Shake the paddle lightly and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices.
Repeat with the remaining dough.
The Figs Table
More Than 100 Recipes for
Pizzas, Pastas, Salads, and Desserts
By Todd English and Sally Sampson
Simon & Schuster
Hardback, Price: $25.00
Recipe Reprinted by permission.
This page created February 1999
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