April 21st, 2009 admin
With spring beginning to shine down on us and lovely new fruits and veggies popping up at the local farmer’s markets, I am thinking more and more about making good food with fresh ingredients. I found an amazing recipe for a margherita pizza (no, it doesn’t involve alcohol) and have adapted it to be more new-chef friendly. Give it a try! It’s easy and YUMMY!
You can always by a pre-made or ready-to-cook dough at the store, but those are pricey and honestly, never taste as good as home made. This dough, adapted from a Martha recipe , is easy and yummy.
- 1 1/2 c warm water
- 2 packets active dry yeast
- 2 tablespoons sugar
- 1/4 c olive or canola oil (olive oil is expensive so canola can substitute!)
- 2 teaspoons salt
- 4 cups flour (leveled off)
1. Pour the warm water into a bowl, and pour the yeast on top of it (you don’t need to stir). Let it sit for about 5 minutes. The yeast should “activate” meaning it will bubble slightly, and begin to smell very… well… yeast-y. 🙂
2. Whisk in sugar, oil, and salt.
3. With a wooden spoon, stir in flour 1 cup at a time until a sticky dough forms. Cover the bowl with plastic wrap, and let it sit in a warm place for an hour. Dough should “rise” meaning it will about double in size.
4. Turn dough onto a well-floured surface (a countertop is fine). Flour your hands and knead dough for about 15 seconds. Split dough in half. This is enough dough to make two large pizzas! 🙂
Margherita Pizza (adapted from a Cooking Light recipe )
- Fresh pizza dough or 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 teaspoon olive oil
- 5 tomatoes, thinly sliced (Roma or on-the-vine tomatoes work great)
- 1 cup shredded mozzarella cheese
- 1 teaspoon balsamic vinegar
- 1/2 cup thinly sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
1. Preheat oven to 450°.
2. Coat cookie sheet with cooking spray, and spread and pat dough into a 13 x 11-inch rectangle. Bake at 450° for 10 minutes.
3. Remove crust from oven, and brush with 1/2 teaspoon oil. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese.
4. Bake at 450° for an additional 8-10 minutes, or until cheese melts and crust is golden.
5. Sprinkle pizza evenly with sliced basil, salt, and pepper.
6. Whisk together 1/2 teaspoon oil and vinegar. Drizzle the vinegar mixture evenly over the pizza.
Voila! You’re done! Enjoy!
Have a recipe to share? Feel free to leave it in the comments! 🙂
Photo: Cooking Light Magazine
Entry Filed under: food & recipes