Artichoke & Smoked-Mozzarella Frittata

• 
  
  8 large eggs
  
  


• 
  
  1/2 cup grated smoked mozzarella
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup diced yellow onion
  
  


• 
  
  10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer. 

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 tsp. chopped fresh marjoram
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Pinch crushed red pepper flakes (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
  
  


• 
  
  8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
  
  


• 
  
  2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
  
  

Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper.


Brush the tomato and eggplant slices with 1 Tbs. of the herb oil. Season with 1/4 tsp. salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.


Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.


To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Soft Mozzarella Poached with Tomatoes and Basil

Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow's milk.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  4 garlic cloves, crushed
  
  


• 
  
  3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
  
  


• 
  
  1/2 cup fresh basil leaves
  
  


• 
  
  Sprigs of basil, for garnish
  
  


• 
  
  Crusty bread, for accompaniment
  
  

Tip:

If buffalo mozzarella is unavailable, try using fresh cow's milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.

Soft Mozzarella Poached with Tomatoes and Basil

Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow's milk.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  4 garlic cloves, crushed
  
  


• 
  
  3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
  
  


• 
  
  1/2 cup fresh basil leaves
  
  


• 
  
  Sprigs of basil, for garnish
  
  


• 
  
  Crusty bread, for accompaniment
  
  

Tip:

If buffalo mozzarella is unavailable, try using fresh cow's milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


• 
  
  4-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


• 
  
  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Soft Mozzarella Poached with Tomatoes and Basil

Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow's milk.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  4 garlic cloves, crushed
  
  


• 
  
  3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
  
  


• 
  
  1/2 cup fresh basil leaves
  
  


• 
  
  Sprigs of basil, for garnish
  
  


• 
  
  Crusty bread, for accompaniment
  
  

Tip:

If buffalo mozzarella is unavailable, try using fresh cow's milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.

Prosciutto-Wrapped Mozzarella & Basil

• 
  
  8 thin slices prosciutto (preferably imported), halved lengthwise
  
  


• 
  
  8 large basil leaves, torn in half
  
  


• 
  
  8 small fresh mozzarella balls (about 1-inch in diameter), halved
  
  


• 
  
  8 ripe grape or cherry tomatoes, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 
  
  1 cup loosely packed basil leaves
  
  


• 
  
  2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  
  


• 
  
  2 cups arugula, rinsed and spun dry
  
  


• 
  
  2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
  
  


• 
  
  1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  
  


• 
  
  1 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


• 
  
  4-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


• 
  
  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 
  
  4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
  
  


• 
  
  1/4 cup Easy Pizza Sauce 
  
  


• 
  
  1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
  
  


• 
  
  1 oz. fresh whole-milk ricotta
  
  


• 
  
  2 oz. ripe cherry tomatoes, halved
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Four Cheese and Tomato Lasagne

This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.  

For the sauce

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, smashed
  
  


• 
  
  2 28-oz. cans whole plum tomatoes, preferably San Marzano
  
  


• 
  
  1/4 tsp. crushed red pepper flakes; more as needed    
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 large basil leaves, torn by hand into 1/2-inch pieces  
  
  

For assembly

• 
  
  2 cups whole-milk ricotta (1 lb.)
  
  


• 
  
  2-1/2 cups grated fresh mozzarella (1 lb.)
  
  


• 
  
  2 cups grated fontina (8 oz.)   
  
  


• 
  
  1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.) 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne 
  
  

Make the sauce

Heat the oil and garlic in a 4- to 5-quart pot over medium heat. Cook until the garlic is golden-brown, about 3 minutes. Discard the garlic. Add the tomatoes (careful—they spatter), the crushed red pepper, and 1 Tbs. salt; simmer gently, adjusting the heat as needed, until the tomatoes begin to break down, about 45 minutes. Whisk the tomatoes vigorously to break them up. Stir in the basil and let the sauce cool to room temperature. Season to taste with salt and crushed red pepper.

Assemble the lasagne

Position a rack in the center of the oven and heat the oven to 350°F.

Set aside 1-1/4 cups of the sauce and mix the remaining sauce with the ricotta in a medium bowl. Mix the mozzarella, fontina, and 1 cup of the Parmigiano in another medium bowl. 

Spread 1/2 cup of the reserved tomato sauce on the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Evenly spread 1-1/2 cups of the ricotta mixture over the noodles. Sprinkle 1 rounded cup of the grated cheese evenly over the ricotta. Add another layer of noodles, and repeat the layers as instructed above, to make a total of 4 ricotta-and-cheese layers and 5 pasta layers. Spread the remaining 3/4 cup plain sauce evenly over the top noodle layer. Sprinkle with the remaining 3/4 cup of Parmigiano-Reggiano. 

Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Soft Mozzarella Poached with Tomatoes and Basil

Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow's milk.

• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  4 garlic cloves, crushed
  
  


• 
  
  3 lb. tomatoes (fresh or canned), peeled, seeded, chopped, and drained
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 small balls fresh buffalo mozzarella cheese (about 3 oz. each), drained, at room temperature
  
  


• 
  
  1/2 cup fresh basil leaves
  
  


• 
  
  Sprigs of basil, for garnish
  
  


• 
  
  Crusty bread, for accompaniment
  
  

Tip:

If buffalo mozzarella is unavailable, try using fresh cow's milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. Remove the garlic and discard. Decrease the heat to medium-low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella in the sauce so that it is half submerged. Remove the pan from the heat and let sit for 6 to 8 minutes.

In the meantime, cut the basil leaves into thin strips.

To serve, place a piece of warm mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with the basil sprigs and serve immediately with the bread.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 
  
  4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
  
  


• 
  
  1/4 cup Easy Pizza Sauce 
  
  


• 
  
  1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
  
  


• 
  
  1 oz. fresh whole-milk ricotta
  
  


• 
  
  2 oz. ripe cherry tomatoes, halved
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Pizza with Cherry Tomato and Basil Salad

Hot pizza and cool salad makes this an "everything-in-one" pizza.

• 
  
  1 lb. pizza dough
  
  


• 
  
  1-1/2 cups coarsely grated smoked mozzarella cheese (or Scamorza)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  1 garlic clove, minced
  
  


• 
  
  Salt and freshly ground black pepper
  
  


• 
  
  6 oz. yellow cherry tomatoes, halved
  
  


• 
  
  6 oz. red cherry tomatoes, halved
  
  


• 
  
  1/2 cup loosely packed fresh basil leaves, cut into thin strips
  
  

Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.

On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece of dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a heavily floured pizza peel. Top with half of the smoked mozzarella cheese, distributing evenly. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 12 minutes.

In the meantime, whisk together the oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper. Add the yellow and red cherry tomatoes and toss together.

When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.

Make a second pizza with the remaining ingredients.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 
  
  3/4 cup balsamic vinegar
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 firm-ripe peaches (12 oz. total), halved and pitted
  
  


• 
  
  4-1/2 tsp. extra-virgin olive oil
  
  


• 
  
  4 cups lightly packed baby arugula (about 2-1/4 oz.)
  
  


• 
  
  1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)
  
  

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• 
  
  One 2 lb. flank steak
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup grated mozzarella
  
  


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  3/4 cup freshly grated Parmigiano-Reggiano
  
  


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  1/3 cup fine, dry breadcrumbs
  
  


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  12 large basil leaves, torn into pieces 
  
  


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  1/4 cup olive oil
  
  


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  1 large yellow onion, cut into thin strips (about 1-1/2 cups)
  
  


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  1/2 cup red wine
  
  


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  One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  8 oz. white mushrooms, quartered
  
  

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.