When The Moon Hits Your Eye Like a Big Pizza Pie…
How about this for a bite of history..pun intended!
Pizzamaker Raffaele Esposito created the “Pizza Margherita”, garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy in honor of the Queen Margherita.
I used to think it had to do with something you would order at a Mexican restaurant, now we know!
Margarita Pizza
Ingredients:
- 1 unbaked pizza crust
- 1-2 Tbsp olive oil
- 1 large Garlic clove, smashed
- 2 large fresh tomatoes, thinly sliced or 3-4 Roma tomatoes
- shredded Mozzarella cheese
- 10 leaves fresh Basil, torn (you can substitute dried basil but it’s not quite as good)
- Salt and pepper
Directions:
- Preheat oven to 500 degrees.
- Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.
- Brush the outer edge lightly with olive oil
- Place olive oil and garlic in a microwave-safe container and microwave for 30 seconds.
- Roll out the pizza crust and brush with garlic oil.
- Place tomatoes in a single layer on the crust, then top with cheese and basil.
- Sprinkle salt and pepper over the whole thing and bake according to the pizza crust directions.
- Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
One of my favorite things about this dough is that you can make it in advance. I make it on the weekend, or on a free evening, then freeze it until I’m ready to use it. The day I want to make pizza for dinner, I just stick it in the refrigerator to thaw while I’m at work. After a quick 30 minute rest at room temperature, it’s ready to be rolled out and baked.
Thanks Magan for the awesome Pizza Crust Recipe!
Ingredients:
- 2 3/4 cup warm water
- 2¼ tsp. instant yeast (or active dry)
- 4 cups (22 oz.) bread flour, plus more for dusting
- 1½ tsp. salt
- 2 tbsp. extra-virgin olive oil
Directions:
If you have a bread machine just toss all the ingredients.
If not, you can easily make this dough by hand.
- Measure the warm water into a 2-cup liquid measuring cup. Stir the yeast into the water and allow it to sit until bubbly, about 5-10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil.
- Mix until a dough is formed. Switch to the dough hook.
- Knead on low speed until smooth and elastic, about 5 minutes.
- Transfer to a lightly oiled bowl, turning once to coat.
- Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.
- Press down the dough to deflate it. Transfer the dough to a lightly floured work surface.
- Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball.
- Let the dough sit for at least 10 minutes.
- To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. (a pizza peel or parchment paper) Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
Quick Tip: If you want to freeze dough, just wrap dough ball in plastic wrap and put in freezer. When you are ready to use take out and place in refrigerator. Allow 12 hours to completely thaw. Put in room temperature for 30 minutes prior to using.