Recipe: My Fabulous Margherita Pizza

Margherita Pizza

 

Ingredients:

• 6 Roma Tomatoes
• Mozzarella Cheese
• ¼ Teaspoon Garlic Powder
• ½ Teaspoon Minced Dried Garlic
• ½ Teaspoon Minced Refrigerated Garlic
• 1½ Teaspoons Salt
• Olive oil
• Basil
• Pizza dough
• Corn meal  

A few things to know before you start:

• You’ll notice I use a variety of garlics in my pizza. I like the flavor the mix gives versus just using one type. Feel free to substitute my variety with whatever you have. 
• My version of the margherita pizza has a lot of garlic and a lot of salt. I usually don’t measure it, but just dump in what I think looks right. You can try the tomatoes straight of the marinade to see if it is to your liking. 

Directions:

Preheat oven to 425 degrees (or whatever your dough recipe or package says).

Wash your tomatoes. Slice them into approximately ¼” thick discs.

Combine about 1/8 cup of olive oil, tomatoes, salt, and garlic in a bowl. Let marinade while you continue on. Be sure to stir the tomatoes every few minutes while working on the crust because the oil and spices tend to drip down to the bottom of the bowl.

Spread a bit of corn meal onto your baking stone to help prevent stuck dough.

Roll your dough onto your stone.


 
Make a crust by rolling the edge of the dough.

 

Brush a thin layer of olive oil onto the dough. I like to sprinkle a little bit of garlic powder on top of the olive oil for a little extra flavor.


 
Spread about 1 ½ cups of the mozzarella cheese onto the pizza. I add a little bit of salt onto the pizza for more flavor.

Spread the tomatoes over the pizza. Pour the rest of the juice left in the bowl over the top.



Sprinkle about ¼ cup of cheese over the top of the pizza.

Pop it in the oven for approximately 12-18 minutes depending on the type of crust you used. You want to pull it out when the cheese is melted and the dough is golden brown.



Sprinkle basil over the top when it is fresh out of the oven. Cool. Slice & enjoy!

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