NEOPOLITAN RECIPES RECIPES

Steps:

• Place 1 pint pistachio ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. It should be a little firmer than soft serve. Meanwhile, coat the sides of a 9x5-inch loaf pan with cooking spray and line the bottom and sides with parchment paper, leaving a few inches overhang on all sides. Coat the parchment with cooking spray. (Alternatively, line the greased loaf pan with plastic wrap and grease the plastic wrap.) Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl.
• Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold the pistachios evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes. Meanwhile, place 1 pint vanilla ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. Scoop out 1 tablespoon maraschino cherry juice from 1 (6-ounce) jar maraschino cherries and add to a medium bowl. Drain the maraschino cherries and add to the cherry juice.
• Add the vanilla ice cream to the bowl and use a spoon or stiff spatula to fold the cherries and cherry juice evenly throughout the ice cream until uniformly pink. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze for 30 minutes. Meanwhile, place 3 cups chocolate ice cream on the counter and let sit at room temperature until softened enough to easily stir, 20 to 30 minutes. Place 1/4 cup mini dark chocolate chips in a medium bowl.
• Add the chocolate ice cream to the bowl and use a spoon or stiff spatula to fold the chips evenly throughout the ice cream. Transfer to the loaf pan and spread into an even layer. Cover the pan with plastic wrap and freeze until very firm, at least 5 hours or up to overnight.
• Uncover the spumoni. Run a clean kitchen towel under hot water and rub the towel along the sides of the loaf pan a few times to loosen it, rewarming the towel as needed if the spumoni won’t budge. Using the overhang, carefully lift the spumoni out of the loaf pan and remove the parchment or plastic wrap. Place chocolate-side down on a cutting board and crosswise about 1-inch thick. Serve immediately.

Steps:

• Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight.
• Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high).
• Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth.
• Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt.
• Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas.