Harry’s Pizzeria Pesto Pizza

Welcome to another edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary experts. These recipes don’t require formal kitchen experience, and the ingredients can be found at your local supermarket or specialty store.

This month’s recipe comes from local legend Michael Schwartz and his restaurant, Harry’s Pizzeria (3936 North Miami Ave., 305.576.7874). In addition to being a James Beard Award-winning chef, Schwartz is a cookbook author and owner of The Genuine Hospitality Group, which is also behind beloved concepts Michael’s Genuine Food & Drink and Amara at Paraiso.

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(Courtesy of Harry’s)

Chef Michael Schwartz

Outside of his restaurants, Schwartz focuses his time and influence supporting the arts and causes such as Share our Strength, Alex’s Lemonade Stand Foundation, Slow Food (from which he received its Miami convivium’s first “Snail of Approval”) and Wellness in the Schools.

As part of this Chefs Share, you’ll be making Schwartz’s pesto pizza, a popular pie at all Harry’s locations. Before you get started, make sure to read the recipe in its entirety to avoid any surprises. Here are a few more tips from the chef himself:

“When you use peak-season heirloom tomatoes – sliced so thin you can see light shine through them – plus fresh pesto, the flavors on this pizza just sing. Keep your pesto on the drier and stiffer (but still spreadable) side to prevent the pizza from getting overly oily. Loosen the remaining pesto with some oil and toss with pasta.”

Harry’s Pizzeria Pesto Pizza

PREPARATION

·      At least 30 minutes before baking, place pizza stone or baking sheet on baking rack in top third of oven, and preheat to 500° F.

·      After you’ve made (or purchased) your dough, allow it to come to room temperature for about 1 hour before making pizza.

·      Dip dough in a little flour, shaking off excess, and set on a clean, lightly floured counter; start stretching dough with hands or a rolling pin (if you find hand stretching tricky) and work it until you form a 12-inch circle. If any holes form in the dough, patch them up so topping does not seep through.

·      Dust a wooden pizza peel with flour (if you don’t have a peel, use an upside-down baking sheet generously dusted with flour) and slide it under dough.

·      Using the back of a large spoon and starting from the center and spiraling your way out, distribute pesto on pizza; top with mozzarella, tomato, dollops of ricotta and a pinch of salt.

·      Slide prepared pizza onto hot pizza stone or baking sheet and bake until crust is properly browned, about 10 minutes. Check bottom of pizza to make sure it has been cooked well – it should be rich brown and burnished.

·      Transfer pizza to cutting board, garnish with Pecorino-Romano cheese and cut into slices; serve immediately.