December 8, 2008
From: Harry’s Bishop’s Corner, West Hartford, CT. Yield: 1 pizza.
(1) 11-oz. dough ball
4 oz. shredded mozzarella
1-2 fresh native beefsteak or other large variety tomato
5 leaves of fresh basil
pinch of fresh garlic
3 oz. freshly grated Asiago cheese
1 Tbsp. extra virgin olive oil.
Pinch of cornmeal for pizza peel
Flatten out the dough ball with your hands or a rolling pin to about 1/16” thick and place the dough on a peel with course ground cornmeal on it. Add shredded mozzarella evenly around the pie. Place the native tomatoes (sliced whole into 1/8” slices) on top of the mozzarella. Start with the edges and circle in until whole pie is filled. Place the fresh basil(cut into thin strips the long way) across the pie. Add a pinch of fresh garlic. Sprinkle the asiago cheese over the entire pie. Drizzle the extra virgin olive oil starting at the edge and circle into the center of the pie.
Bake in a brick oven or deck oven at 550-650 degrees. Baking time depends on oven temp. and other conditions. Generally between 5-8 minutes.
732 North Main Street West Hartford CT 06117 www.harrysbc.com
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