Free Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 by Whitney Miller Page B

teaspoon ground black pepper
    1/3 cup minced yellow onion
    2 small carrots, finely grated
    2 garlic cloves, minced
    1 tablespoon agave nectar
    1/8 teaspoon table salt
    DOUGH
    1 envelope (¼ ounce) active dry yeast
    1 2/3 cups lukewarm (100° to 110°F) water
    4 cups plus 3 tablespoons bread flour
    ¼ cup plus 3 tablespoons extra-virgin olive oil
    2½ teaspoons table salt
    1 tablespoon yellow cornmeal
    GRILLED VEGETABLES
    1 small zucchini, cut lengthwise into ¼-inch-thick slices
    1 small yellow squash, cut lengthwise into ¼-inch-thick slices
    2 small tomatoes, sliced
    1 tablespoon extra-virgin olive oil
    ¼ teaspoon finely chopped fresh rosemary
    ¼ teaspoon kosher salt
    ¼ teaspoon ground black pepper
    12 ounces fresh mozzarella, sliced
    Preheat the oven to 400°F.
    To make the tomato sauce: Place the tomato pieces on a baking sheet. Drizzle with 4 tablespoons of the oil and sprinkle with the kosher salt and 1/8 teaspoon of the pepper. Bake until lightly roasted, about 15 minutes.
    Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan. Add the onion and carrot and cook until the onion is translucent and the carrot is softened, about 6 minutes. Add the garlic and cook until fragrant, about 2 minutes.
    Transfer the roasted tomatoes to a blender and blend until smooth. Pour into the saucepan with the sautéed vegetables. Stir in the agave nectar and the remaining 1/8 teaspoon pepper and the table salt. Cover and cook on low until the sauce reaches the desired consistency, 25 to 30 minutes.
    To make the dough: In a stand mixer, whisk together the yeast and water. Let stand for 5 minutes. Add the 4 cups flour, the ¼ cup oil, and salt. Using a paddle attachment, beat on medium speed until the dough is smooth. Replace the paddle with the dough hook and increase the speed to high. After about 2 minutes, the dough should form and be sticky.
    Sprinkle the remaining 3 tablespoons flour on a work surface. Turn the dough out onto the surface and knead in the flour. Form the dough into a smooth ball. Place the dough into lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap and let rise for 1 hour or until doubled in size.
    Meanwhile, place an oven rack in the bottom position and preheat to 450°F. About 10 minutes before the dough has doubled in size, put a pizza stone on the bottom rack to preheat.
    Punch the dough down and divide in half. Place one half of the dough on a floured surface and using a rolling pin, roll out to a round large enough to cover the pizza stone.
    Remove the stone from oven and sprinkle with cornmeal. Carefully place the dough round on the stone. Poke a few holes in the dough with a fork. Bake until the dough rises but doesn’t brown, about 5 minutes. Remove from the oven. Roll out and bake the second dough round. Leave the oven on.
    Meanwhile, grill the vegetables: Combine the zucchini, yellow squash, tomato, oil, rosemary, salt, and pepper in a medium bowl and toss to coat.
    Heat a grill pan over medium-high heat. Cook the zucchini and squash slices until grill marks appear, about 1½ minutes on each side. Transfer to a plate. Cook the tomato slices for 45 seconds on each side. Transfer to the plate.
    To assemble the pizzas, spread the roasted tomato sauce over the crust. Alternate the grilled zucchini and squash slices over the sauce. Top with the grilled tomato slices.
    Bake each pizza for 8 minutes. Remove from the oven and top with the mozzarella. Bake until the cheese has melted, about 5 minutes. Let stand for 5 minutes before using a pizza cutter to cut each pizza into 8 slices.
    Serves 6 to 8

Lemon-Lime Fruit Salad
    This fresh, citrusy fruit salad is bursting with the flavor of fresh-picked fruit—it’s a taste of summer in a bowl! I like to serve it in small portions with lemon-lime whipped cream for a simple, fruity dessert with a special touch. The variety of colored fruits and berries and the petite cut of the fruit make for an especially pretty presentation.
    FRUIT