Margherita Pizza

Three of my favorite things are:

Fresh Mozzarella.

Fresh tomatoes.

Fresh basil.

Love this pizza. Even though it means turning on the oven in the summer, it is the best time to make this dish. The tomatoes are fresh, basil is plentiful. Fresh and easy. Traditional Margherita Pizza calls for crushed tomatoes as the sauce, fresh mozzarella and basil. In the summer, I like to make a sauce, add fresh sliced tomatoes and toss the basil on after baking.

Unless you are say, a 12 year old boy, you are going to LOVE this.

Margherita Pizza

yield 2- 10 to 12 inch thin pizzas

print recipe (includes sauce and crust)

olive oil, about 2 tablespoons per pizza

1/2 lb fresh mozzarella, sliced

2 Roma or other tomatoes, sliced

fresh basil leaves about 1/2 cup leaves

fresh grated Parmesan, optional

pizza sauce (recipe attached)

pizza dough (recipe attached)

Prep work:

About 1 1/2 hours before you want to have dinner-

Make the dough and set aside to rise.

Make the sauce and let simmer.

1/2 hour before cooking, preheat oven to 475 degrees

After the dough has risen, split into two balls and roll each one out and place on a cookie sheet or pizza pan. Drizzle dough with olive oil and spread with the back of a spoon or a pastry brush. Using as much sauce as desired, spread prepared sauce onto crust, then top with mozzarella and tomato slices. Sprinkle with grated Parmesan, if using. Place into hot oven and bake for about 12 minutes on bottom half of oven, or until cheese is melted and bottom of crust is golden brown. Remove from oven and top with fresh basil leaves, serve while hot.

Pizza Dough

yield 2 thin 10-12 inch crusts

print recipe

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast

1/4 teaspoon sugar

2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil


Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Sprinkle with about 1/4 teaspoon sugar, to help yeast grow.
Brush large bowl lightly with olive oil. Mix 1 1/2 cups flour, sugar, and salt in processor or Kitchen Aide. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Slowly add remaining flour. Transfer to lightly floured surface.
Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough.
Roll out dough according to recipe instructions. Start in center of dough, working outward toward edges .
Can be made 1 day ahead. Store in airtight container in refrigerator.

Pizza Sauce

yield enough sauce for 4-6 pizzas

print recipe

28-ounce can crushed tomatoes in puree ( about 3 1/2 cups)
3 tablespoons olive oil
1 tablespoon dried or 1/4 cup each: chopped basil, parsley and oregano
1 clove minced garlic, optional
pinch of sugar

salt and pepper to taste

preparation:
In a large non-reactive saucepan bring all ingredients to a simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduced to about 2 1/2 cups. Cool to room temperature. Sauce keeps, covered and chilled, 5 days.

Tips:

-If you are in a hurry, you may use store bought crust, or roll out thawed bread dough. Roll it thin.

-Farmers Markets are a great place to buy fresh basil and tomatoes for less than half the price at most grocery stores.

-Using a pizza stone will produce a crispier bottom crust. Highly recommend this.

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