Pizza Margherita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the dough:
1 envelope (2 1/2 tsp) active dry yeast
1 1/2 c warm water
2 tbsp extra virgin olive oil
1/2 c semolina flour
1 tbsp salt
3-4 c unbleached flour, plus extra for dusting
Pizza topping:
6 fresh plum (Roma) tomatoes, coarsely chopped
3/4 lb mozzarella cheese, drained and cut into slices
salt
extra virgin olive oil
fresh basil leaves for garnish
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Directions: |
Directions:Dough: sprinkle yeast over warm water and let stand until foamy, about 4 minutes. Add olive oil, semolina flour and salt; mix until combined. Add unbleached flour and knead until dough is smooth, but not sticky. Form dough into a ball, put in lightly oiled bowl and cover. Let rise for 1 hour.
Preheat oven to 450 degrees.
Punch down dough, transfer to lightly floured surface, divide equally into 6 balls. Working with 2 balls of dough at a time, flatten each ball and gently stretch or roll into a round about 8 inches in diameter. Place rounds on flour-dusted baking sheet. Spread 2-3 tbsp chopped tomatoes evenly over each round, distribute 3 or 4 mozzarella slices over the tomatoes. Sprinkle with salt to taste and drizzle with olive oil.
Place pizzas into oven and bake until edges are golden brown, 7-10 minutes. Top each pizza with basil leaves. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:2.5 hours |
Personal
Notes: |
Personal
Notes: This recipe is a staple in the Miller house. We've made it for friends and family in Utah, Montana and Alaska. During our engagement, when I would visit Mitch in Bozeman, I would always ask him to make this pizza...it's my favorite! (The dough can be frozen for a quick and easy dinner.)
Now that Patrick is old enough to help in the kitchen, he puts on his apron, climbs up the step stool and helps roll out the pizza dough. When we are creative and add our own toppings, he samples the olives by sticking out both his thumbs, so we can pop an olive into each one. Yum!
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