Hello Friends– I wish I could call you and just say, “Let’s meet up at Sliver in Berkeley for a chat over their scrumptious pizza!” It’s one of those interesting places that makes just one kind of pizza each day and it’s always a good one, whatever they come up with. The day my Ani and I dropped in for lunch they had this fresh summery version and it decidedly delicious!
They list the ingredients on a chalkboard every day so you can anticipate what’s coming out of the oven. This one had yellow summer squash, yellow corn, red onion… So here’s my best copy cat pizza. It’s the next best things to a day of pizza with Ani in Berkeley.
Crust (makes 2 crusts):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray. Put them in a warm place to rise while you do the rest of the prep. (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).
Toppings (enough for 2 pizzas):
1/4 cup olive oil
4 cloves garlic, minced
1 cup fresh corn, cutoff the cob
2 yellow summer squash. cut to smallish chunks
1/2 cup red onion, chopped fine
1/2 cup red bell pepper, chopped to small bits
8 oz. mozzarella, grated
4 oz. feta, crumbled
1/4 cup cilantro, chopped fine
Blend the olive oil with the minced garlic and spread it over the prepared crusts. Then layer on the squash, corn, red onion and red pepper. Cover that with the mozzarella and feta. Pop it into a 375 degree over for 15 to 20 minutes until the cheese just begins to bubble and the crust is browned around the edges. Sprinkle the cilantro over the cooked pizzas and serve it piping hot!
Here’s Ani and the yummy pizza from Sliver– It’s as good as it looks!
*warm water, not too hot, just about the right temperature for a baby’s bath.