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Pizza Margarita at Home Recipe

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This recipe for Pizza Margarita at Home, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Moreland
Added: Monday, July 23, 2007


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

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

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.

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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