Beyond the Marguerite Pizza
The combination of fresh tomatoes, mozzarella cheese and pesto just happens to be my daughter Marina’s favorite pizza. So simple and tasty; always one of the pizzas I serve on pizza night. Oh I should explain pizza night, shouldn’t I? Well at least once a month I make a batch of pizza dough or two, depending on how many friends the kids have invited over. Then I make a number of different pizzas, one or two at a time for everyone to share. With just minimal prep work and a bit of organization you can have a veritable feast and a pizza party at the same time! Trust me on this; everyone looks forward to finding out what flavor will arrive next! The home made pizza is a very distant cousin from the frozen, take out or home delivery version. The flavors are much fresher and lighter; no thick salty tomato sauce made with too much tomato paste and no overly processed pre grated cheeses. I have all the toppings at the ready and just keep bringing out pizzas until everyone is stuffed! It’s a great way to get your family to try some off the more unusual combos; grilled veggies for one, fresh tomatoes, mozzarella and pesto is another. Then you can get really inventive if you want and try brie, walnuts and bacon or blue cheese, arugula and sun dried tomatoes! Here’s the recipe for the pizza dough: Oh, by the way I really should share with you how great the leftover pizza is (if you have any) for your kids lunches! I pop the slices into baggies and refrigerate until morning. By the time lunch rolls around the pizza is room temperature and just right for lunch.
500 grams flour (I prefer to use weight measurements for this because it is more exact) 1 1package rapid rise dried yeast. 300 ml lukewarm water 1 Tablespoon ground sea salt 2 Tablespoons extra virgin olive oil
Method: 1. Dissolve the yeast in the warm water. 2. Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes. 3. Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled. About one to one and half hours. 4. Knead the dough to get rid of bubbles and then divide into 5 equal pieces. 5. Roll into balls and cover with damp tea towel; let rise for 30 minutes. Pre heat oven to 475 6. Flatten the balls and roll out into a 10-12 inch circle 7. Place on pizza paddle that has been sprinkles with corn flour and cover with toppings 8. Slide onto heated pizza stones and bake in 475 degree oven for 13-15 minutes.
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