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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pizza Margarita at Home Recipe

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This recipe for Pizza Margarita at Home is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dough
1/4 tsp yeast
1 cup water, room temp
1 3/4 cup unbleached, all-purpose flour, plus more for dusting
1 cup cake flour
1 1/2 tsp salt
2 tsp sugar

Topping
1 (28-oz) can diced tomatoes
1/2 tsp sugar
1 clove garlic, minced or pressed
1/4 cup chopped fresh basil
table salt
8 oz fresh mozzarella, cut into 1-inch pieces
2 tsp extra-virgin olive oil

Directions:
Directions:
Crust:
1. Mix, knead, divide into two rounds, let rise until double in size, about an hour.
2. Adjust oven rack to lowest position, put pizza stone into oven, and heat to 500 degrees.
3. Press into two 12-inch rounds.

Sauce:
1. Pulse tomatoes in food processor until crushed.
2. Place tomatoes into a fine strainer and let liquid drain for 30 min., stirring occasionally.
3. Combine strained tomatoes, garlic, 1 tablespoon basil, sugar, and 1/4 tsp salt.
4. Spread sauce on dough and bake until lightly browned, about 5 minutes.
5. Remove from oven, top with cheese. Return to oven until cheese is melted, 4-5 minutes longer.
6. Remove from oven, sprinkle half of remaining basil and 1 tsp olive oil on each pizza. Serve.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1.5 hours, including dough's rising time.
Personal Notes:
Personal Notes:
This recipe calls for a pizza stone. If you don't have one, then you can use a cookie sheet. 500 degrees may be too hot for some ovens. Watch your crust!

 

 

 

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