Black Pizza
Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella
Chef Yusef Walker of Dolo’s Pizza | Atlanta
INGREDIENTS
Black Pesto:
Yield: 1 quart
1½ cups extra virgin olive oil
3 ounces garlic cloves
⅖ ounce activated charcoal
½ ounce salt
Ground black pepper
4 bunches Thai basil
4 ounces grated parmesan
Roasted Tomatoes:
1 pound heirloom grape tomatoes
5 sprigs thyme
Salt
Ground black pepper
To Assemble and Serve:
Pizza dough
1 ounce baby spinach
1 ounce shredded mozzarella
METHOD
For the Black Pesto:
Heat oven to 350°F. Place oil and garlic in a shallow baking dish. Cover and roast 20 to 30 minutes, or until golden brown and fragrant. Let cool. Strain and reserve oil and garlic separately. In a food processor, combine roasted garlic, charcoal, salt, basil, parmesan, and 2 ounces water. Purée until smooth. Set aside.
For the Roasted Tomatoes:
Heat oven to 350°F. In a mixing bowl, toss tomatoes with 2 ounces reserved garlic oil. Add remaining ingredients. Toss to combine. Transfer tomatoes to a sheet tray. Roast 20 minutes, until tomatoes are blistered.
To Assemble and Serve:
Heat oven to 500°F. Shape pizza dough to desired shape. Spread 2 ounces Black Pesto onto dough. Top with spinach, 10 Roasted Tomatoes, and mozzarella. Bake until dough has risen and crust is golden brown.
White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace
Parmesan Sauce, Mozzarella, Goat Cheese, Braised Greens, Roasted Delicata, Red Onion, Confit Garlic | Chef Travis Passerotti of Tre Mani
Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies
Norf Sauce, San Marzano Tomatoes, Chile Flakes, Mozzarella, Provolone, Cheddar, Parmesan | Chef Michael Carter of Down North Pizza
Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza
Tomato Sauce, Garlic, Fresh Mozzarella, Basil, Corto Extra Virgin Olive Oil | Chef Daniel Holzman of Danny Boy’s Pizza
Tomato Sauce, Basil, Red Onion, Oregano, Calabrian Chile | Chef Elio DiMambro of Pizzeria Gemelle
Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad | Chef Robert Andreozzi of Pizza Marvin
Pimento Cheese, Cremini Mushrooms, Shredded Mozzarella, Parmesan, Scallions | Chef Rob Birdsong of Glide Pizza
Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella | Chef Yusef Walker of Dolo’s Pizza
Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions
Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions