IN THE KITCHEN WITH: Cosimo's

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This week we went in the kitchen at Cosimo's with owner John Ganley and chef Alfredo as he prepares two of their signature pizzas, the margherita and the quattro formaggi.

The Cosimo's menu highlights Italian comfort food, most known for their brick oven, wood fired pizzas. The menu also features a few non-Italian dishes as well as a large assortment of gluten free items including pastas, pizzas, salads and entrees.

Cosimo's originated in Sarasota over fifteen years ago. Recently Ganley opened their new location in the Palmer Crossing shopping center off Clark Road. 

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Scroll down for an instructional video on how to prepare the dishes.

Margherita pizza

Ingredients:
Fresh pizza dough
Mozarella cheese
Tomato sauce
Fresh tomatoes, diced
Fresh basil, chopped

Preparation: 
Roll pizza dough into a ball. Gently flatten the dough ball on a well floured surface using fingertips. Stretch and work the dough with your hands until you create a 12 inch round, flat shape. Top the dough with mozarella cheese. Add a few dallops of tomato sauce. Finish by sprinkling fresh, diced tomatoes over the top. Using a well floured pizza peel, transfer pizza to a brick oven. Turn and move pizza in oven as needed. Cook for approximately 12 minutes. Remove pizza from brick oven and sprinkle with fresh, chopped basil before serving.

Quattro formaggi pizza

Ingredients:
Fresh pizza dough
Mozarella cheese
Fontina cheese
Gorgonzola cheese
Parmigiano cheese 
Fresh tomatoes, diced

Preparation: 
Roll pizza dough into a ball. Gently flatten the dough ball on a well floured surface using fingertips. Stretch and work the dough with your hands until you create a 12 inch round, flat shape. Top dough with mozarella cheese. Add fontina cheese, then add gorgonzola cheese. Finish with parmigiano cheese. Using a well floured pizza peel, transfer pizza to a brick oven. Turn and move pizza in oven as needed. Cook for approximately 12 minutes. Remove pizza from brick oven and sprinkle with fresh, diced tomatoes before serving.