Four Cheese Pizza

Ingredients

• 1 store-bought or homemade pizza dough (14 - 16 oz)
• 1 1/2 Tbsp olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• 4 oz ricotta cheese (about 1/2 cup)
• 8 oz Mozzarella diced into 1/2-inch cubes
• 2 oz shredded Asiago cheese (1/2 cup)
• 2 oz finely shredded Romano cheese (2/3 cup)
• Red pepper flakes, optional
• 9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
• 1/2 cup basil leaves
• 2/3 cup balsamic vinegar, optional

Instructions:

• Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.

• Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Mozzarella, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.

• For the optional Balsamic Reduction:Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).

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Carpese Salad with Tortellini

8-10 servings as a side

Ingredients

• 12 ounces cheese tortellini
• olive oil, for drizzling

Dressing:

• ¼ cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• ½ cup olive oil (preferable extra-virgin)
• salt and pepper

Salad:

• 8 ounces mini mozzarella balls, cut in half or cubed mozzarella
• 8 ounces grape tomatoes, cut in half
• 3 ounces chopped prosciutto
• ½ cup fresh torn basil leaves

Instructions

1. Cook the tortellini according to package directions in plenty of well salted water to al dente. Drain well and place in a bowl. Drizzle with a little olive oil so they don't stick together and toss. Let them cool off a little then cover and refrigerate until cold.
2. Meanwhile make the dressing: Whisk the vinegar and mustard together in a small bowl. Drizzle in the olive oil slowly while whisking. Stir in the garlic and a couple dashes salt and pepper.
3. Add the mozzarella, tomatoes, prosciutto, basil and tortellini to a large bowl. Add the dressing and toss gently with a wooden spoon.
4. Season well with salt and pepper to taste.
5. Serve at room temperature or chilled.

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