Lunch and Dinner · Rachel's Recipes

Margherita Pizza

Tomato, basil, and fresh mozzarella! Is there a better culinary combination in all the world? I think not. These three classic ingredients are the foundation of the authentic Neapolitan margherita pizza. While I can’t certify that the crust is truly Italian, it is made with whole wheat and bursting with garlic and herb flavours. Then comes the sauce which is a determining factor in the quality of any pizza. I’ve always used store-bought sauces until I tried this recipe. It is absolutely phenomenal and really easy. I don’t think I’ll ever buy sauce again. Finally the toppings. When it comes to cheese, only fresh mozzarella will do–not the block of mozzarella next to the American singles at the grocery store, but truly fresh cheese. All that’s left is some fresh basil and oregano. I used to add other toppings like olives, sun-dried tomatoes, peppers, and onions too. Don’t get me wrong–those are great. However, I’ve found that less is more because too many toppings take away from the scrumptious crust, tangy sauce, and fresh cheese.

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Start by making the sauce. While it is simmering, go ahead and start the crust. Preheat the oven to 400°F. In a small bowl, whisk 3/4 cup lukewarm water, yeast, and two teaspoons of sugar. Set aside for about 10 minutes to allow the yeast to proof. It should be getting bubbly when it’s ready. In another small bowl, whisk 1/4 cup of lukewarm water with 2 tablespoons of ground flax seed. This will make an “egg”.

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In a large bowl, combine the flour, remaining flax, salt, garlic powder, pizza seasoning, and dried basil. Then add the yeast mixture, flax seed mixture, and olive oil. Stir until well combined.

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Take half of the dough and place it on a well floured surface. It will still be pretty sticky, so knead in more flour until in becomes a firm dough ball that you can work with.

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Then roll out the dough until it is about 1/8 inch in thickness and place on a pizza stone. Repeat with the remaining dough. If the oven is still preheating, set the crusts on the stove top to warm up. They won’t rise significantly, but it will help a little bit. When the oven is ready, bake for 10-12 minutes.

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While the crusts are in the oven the sauce should be finishing up. This is also a good time to slice the mozzarella, basil, and oregano.

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When the pizza crusts are slightly golden brown on the bottom, pull them out and top with sauce, cheese, and herbs.

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Put the pizzas back in the oven for about 12 more minutes or until the crusts are golden and the cheese is melted. Makes two 12-inch pizzas. Enjoy!

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Ingredients:

3/4 cup lukewarm water

2 1/4 tsp. active dry yeast (not instant)

2 tsp. sugar

1/4 cup lukewarm water

2 Tbs. ground flax seed

2 3/4 cup whole wheat pastry flour (plus some extra for kneading)

1 tsp. ground flax seed

3/4 tsp. salt

1 tsp. Penzey’s Roasted Garlic

1 tsp. Penzey’s Frozen Pizza Seasoning

1 tsp. Penzey’s California Sweet Basil

1/4 cup garlic infused olive oil

1 batch homemade pizza sauce

8 oz. fresh mozzarella cheese

Fresh basil

Fresh oregano

Directions:

  1. Prepare the sauce and while it is simmering, start the crust.
  2. Preheat the oven to 400°F.
  3. In a small bowl, whisk 3/4 cup lukewarm water, yeast, and two teaspoons of sugar. Set aside for about 10 minutes to allow the yeast to proof. It should be getting bubbly when it’s ready.
  4. In another small bowl, whisk 1/4 cup of lukewarm water with 2 tablespoons of ground flax seed. This will make an “egg”.
  5. In a large bowl, combine the flour, remaining flax, salt, garlic powder, pizza seasoning, and dried basil.
  6. Add the yeast mixture, flax seed mixture, and olive oil. Stir until well combined.
  7. Take half of the dough and place it on a well floured surface. It will still be pretty sticky, so knead in more flour until in becomes a firm dough ball that you can work with.
  8. Roll out the dough until it is about 1/8 inch in thickness and place on a pizza stone. Repeat with the remaining dough.
  9. If the oven is still preheating, set the crusts on the stove top to warm up. They won’t rise significantly, but it will help a little bit. When the oven is ready, bake for 10-12 minutes.
  10. While the crusts are in the oven the sauce should be finishing up. This is also a good time to slice the mozzarella, basil, and oregano.
  11. When the pizza crusts are slightly golden brown on the bottom, pull them out and top with sauce, cheese, and herbs.
  12. Put the pizzas back in the oven for about 12 more minutes or until the crusts are golden and the cheese is melted. Makes two 12-inch pizzas. Enjoy!

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3 thoughts on “Margherita Pizza

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