Margherita Pizzas

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Margherita Pizzas

These vibrant personal-sized pizzas are the perfect way to showcase fresh tomatoes.

Margherita Pizzas
Serves: Makes 4 (6-inch) pizzas
 
Ingredients
  • ½ cup crushed tomatoes
  • ½ cup peeled, seeded, chopped tomato (about 1 small tomato)
  • 5 teaspoons canola oil, divided
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Pizza Dough, cut into 4 portions (recipe below)
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 pound assorted fresh tomatoes, sliced or halved
  • 1 cup lightly packed fresh small basil leaves
  • Garnish: ground black pepper, olive oil
Instructions
  1. In the container of a blender, combine crushed tomatoes and chopped tomato; process until smooth.
  2. In a small saucepan, heat 2 teaspoons canola oil over medium heat. Add garlic; cook until lightly browned, about 1 minute. Add crushed tomato mixture, salt, and pepper. Reduce heat to medium-low, and simmer for 5 minutes. Remove from heat.
  3. Preheat oven to 450°. Brush a 14-inch cast-iron pizza pan with remaining 3 teaspoons canola oil. Place pan in oven until very hot, about 6 minutes.
  4. On a lightly floured surface, pat each portion of Pizza Dough into a 6-inch circle. Carefully place dough on hot pizza pan.
  5. Bake until bottom of crusts begin to set, 3 to 5 minutes. Remove from oven. Spoon about 3 tablespoons tomato sauce on each crust; divide cheese among crusts. Bake until cheese is melted, about 10 minutes more. Remove from oven. Top with fresh tomatoes and basil. Garnish with pepper and olive oil, if desired.

 
Pizza Dough
Serves: Makes 1 (14-inch) crust
 
Ingredients
  • 1⅓ cups warm water (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • 1 teaspoon sugar
  • 3¼ cups all-purpose flour, divided
  • 2 tablespoons plain yellow cornmeal
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons kosher salt
Instructions
  1. In a large bowl, stir together 1⅓ cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
  2. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands.
  3. Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.
Notes
To make dough a day ahead, instead of proofing in a warm place, cover and refrigerate overnight. Punch down dough, and let stand at room temperature for at least 1 hour before rolling dough out.

 

 

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