In my dreams, I'm walking under a canopy of lemon trees overlooking the Tyrrhenian Sea on the Amalfi Coast. Breathtaking terrain, dramatic coastline, terraced vineyards, orchards, and enchanting views of vibrant water, all things I long to see one day.
In another dream, Italian music plays in the background as I sit on a terrace surrounded by flowers, limoncello in one hand and pizza in the other, looking out at the sea as the ships come and go. Paradise.
Good things come to those who wait, so in the meantime, I will enjoy Giada's cute little Positano Pizzas at home in Georgetown, KY (a very far cry from Positano).
Pizza dough cut into hearts and briefly baked before being sliced in half horizontally, stuffed with roasted tomatoes tossed with pesto, and smothered between fresh mozzarella and Parmigiano-Reggiano. These pizzas are delightfully cute, very light, and quite delicious.
The heart shape wins me over, but I have to say I'm quite fond of cutting the pizza dough into various shapes and think this would be a great activity to do with kids while we're all being safe at home. Choose any shape, any cookie cutter, bake up the shapes briefly, slice in half horizontally, then fill with your favorite pizza toppings, brush the tops with oil and herbs and bake up for a few, then enjoy! A little happiness for everyone!
Adapted from Giada In Italy
by Giada De Laurentiis
1 (16-ounce) ball of store-bought pizza dough
pint cherry tomatoes
3 tablespoons olive oil
1/2 teaspoon salt
4 garlic cloves, smashed and peeled
2 fresh basil sprigs
all-purpose flour, for dusting
1/2 cup freshly grated mozzarella cheese
1/2 cup fresh grated Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon dried oregano
Place the pizza dough in a lightly oiled bowl, cover with a towel, and allow it to rest in a warm place for at least 1 hour. Preheat oven to 375F. (I placed the dough in a covered bowl on top of the oven).
Pierce each tomato with the tip of a paring knife. On a small rimmed baking sheet, combine the tomatoes, olive oil, salt, garlic, and basil. Toss to coat and roast for 30 minutes, or until the tomatoes are beginning to blister. Set aside to cool. (I had leftover basil pesto so instead of tossing my tomatoes in the mixture here I used a couple tablespoons of pesto).
Raise the oven temperature to 425F.
On a lightly floured board, use a rolling pin to roll out the pizza dough to a 1/4" thickness. Using a cookie cutter or the tip of a sharp knife, cut out six 5-inch hearts and place them on a rimmed baking sheet. Bake the hearts for about 12 minutes, or until lightly puffed and beginning to brown. Remove from the oven and cool slightly. Split the hearts in half horizontally, as if you were making a sandwich. Divide the mozzarella and tomatoes over the bottom halves and sprinkle evenly with the Parmigiano-Reggiano. Replace the tops and brush with extra-virgin olive oil. Sprinkle each heart with oregano.
Bake for 5 minutes, or until the cheese is melted and the tops are golden. Serve warm, drizzled with more extra-virgin olive oil, if desired.