Pizza with Mahón Cheese, Olive Oil, Black Pepper and Tarragon

Pizza with Mahón Cheese, Olive Oil, Black Pepper and Tarragon

Pizza with Mahón Cheese, Olive Oil, Black Pepper and Tarragon

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 each 7-oz. Wood Stone Dough balls
2 Tbsp. Spanish olive oil
6 oz. Mahón cheese, sliced
Freshly ground black pepper
2 Tbsp. fresh tarragon leaves


Preparation

Oven Temperature: 550-580 degrees

  1. To assemble pizza, drizzle the crusts with the olive oil and evenly distribute the cheese. Top with a few grindings of black pepper.
  2. Flame Height: 3.6
  3. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  4. Sprinkle with tarragon leaves before slicing.


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