Saturday, January 5, 2013

Pizza Margherita

What better way to start the New Year than with this light and healthy pizza!  Don't worry, it is still tasty and delicious like pizza should be.  There is a lot of history behind the pizza Margherita and for good reason.  The very simple ingredients make for a quick pizza and accompanied with a salad, you have a superb and timely dinner.  If you haven't made your own pizza dough yet, please try this recipe.  I know it is hard to prep before you leave for work, but this literally takes five minutes in one bowl.  You don't even have to get your hands dirty!

Makes 1 14'' thin crust pizza



2 small-medium on-the-vine tomatoes
2 medium bocconcini mozzarella balls
1 cup fresh basil, thinly sliced

Pizza dough:

1 teaspoon yeast
pinch of sugar
2 1/2 cups bread flour
1 teaspoon salt

1. Combine yeast and pinch of sugar in a 1/2 cup measuring cup.  Fill with warm water.  Let set for about  3-4 minutes.
2. Meanwhile, combine flour and salt in a medium bowl.  Stir with a wooden spoon to incorporate the salt.
3. Pour yeast mixture over the flour.  Fill up another 1/2 cup of warm water and pour over the flour.
4. Using your wooden spoon vigorously stir the ingredients together.  You are basically kneeding the dough with your spoon.  Mix until well combined, about 1-2 minutes.
5. Cover the bowl with a towel and let rest until doubled in size or you come home from work and want to make dinner.
6. Preheat oven to 450 degrees.
7. Press out pizza dough onto parchment paper.  Trust me, it will not stick.
8. Thinly slice tomato and mozzarella.  I like to press the mozzarella in a paper towel first to get the excess water out.
9. Cover the pizza with the tomato and mozzarella.  Put in the oven to cook until crust is golden brown and mozzarella is bubbling and light brown.  This will take about 12-15 minutes but watch it carefully.
10. Remove from the oven and top with sliced basil, cracked pepper and sprinkle a touch of sea salt.
11. Serve immediately.

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