Margherita Pizza

We have a small garden growing this year .. a spice garden I should say and it is by far the most successful we have been with a spice garden EVER! So successful in fact that we have had the biggest abundance of Basil. With that means lots of this Margherita Pizza and lots of Basil pesto so jump on board!

Serving Size: 1 Large Pizza

Pizza Dough Ingredients

  • 250g Double (00) Zero Pizza Dough

  • 200ml Room Temperature Water

  • 7.5g Coarse Salt

  • 3g Yeast

Pizza Topping Ingredients

  • 2 Cups Mozzarella Cheese and Parmesan, shredded

  • 1 Hot House Tomato, sliced and halved

  • 3/4 Cup Basil Leaves

  • 1/4 - 1/2 Cup Basil Pesto

  • 1/4 Cup Corn Meal

  • 1 -2 Tsp. EVOO Basil Infused Olive oil

  • 1 Tsp. Garlic Powder

Pizza Dough Directions

  • Add yeast to room temperature water and let bloom (may need to add 1 tsp of Sugar if you are unsure if the yeast is active).

  • Combine flour, salt and yeasty water together in stand mixer.

  • As soon as the dough is all incorporated, stop the stand mixer and let it rest for 30 minutes. Turn stand mixer back on for 7-10 minutes.

  • With no flour on the counter, form dough into a perfect ball ensuring the pinch at the bottom is rolled out. Put ball and cover in fridge for up to 3 days. When you are ready to use the dough portion out as desired and let the doughballs sit under damp towel at room temp for 30 minutes. Ratio to follow is 100% flour to 3% salt to 1% yeast. No sugar added unless you want quick/warm fermentation or you need to check if yeast is still good. You will need a little flour when you are ready to form the dough.

  • Pre-heat the oven to 415F degrees. Sprinkle a large pizza pan with corn meal and form the dough then lay it out on top.

Pizza Directions

  • Pre-heat oven to 415F degrees. Sprinkle a large pizza pan with corn meal and form the dough then lay it out on top.

  • Spread the basil pesto on the dough almost to the edges then sprinkle the garlic powder and drizzle the extra basil EVOO oil.

  • Top the pizza with all the cheese, almost to the edges. Brush the edges of the dough with the remaining oil.

  • Bake for 10 minutes then broil on LO for 8 minutes. Remove the pizza from the oven, add the tomato slices then return to the oven for 2-3 more minutes. once cheese is golden remove from the oven.

  • Top with the basil leaves and cut into slices.

Vegetarian DishesJessica DeRaaf