Margherita pizza

Homemade pizza is our thing. We’ve been experimenting with it over the past few years and believe we have come to a point where it is absolute perfection. It embodies everything you want in a pizza: a thin fluffy crust, a smooth and garlicky marina sauce, and fresh herbs and tomatoes straight from the garden.

We love this pizza so much, it has become part of our weekly menu. Ready in 60 mins, you can fit this homemade pizza into your busy routine. It’s worth it – trust me.

The Crust

A tasty pizza dough is made with yeast, a live ingredient that helps dough rise. If you’re like me and value your time, speed up the process by purchasing “quick-rise” yeast. You can find this ingredient in the baking section of your grocery store. When yeast mixes with water, a chemical reaction occurs – Check out the foaming process below! Once the yeast starts to foam, add in the flours and make the dough. This is my favourite part – there’s just something therapeutic to kneading your own dough. Let it rise until the dough has doubled in size and roll it out on parchment paper.

The Sauce

It isn’t gourmet pizza without a mouth-watering marina sauce. Use fresh ingredients like garlic, Italian herbs, and infused olive oils to take it up a notch. Leftover sauce? It makes the perfect bread dipper for hot baguette.

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The Toppings

Margherita pizza is all about the simplicity of the toppings: fresh mozzarella, basil, and tomatoes. If you grow your own herbs and vegetables, it’s the perfect opportunity to put your basil leaves and cherry tomatoes to good use. We grabbed a handful of ingredients straight from the garden.

Putting it all together

Prepare your toppings, saving your sliced fresh mozzarella ball and basil leaves until the very end. This keeps your mozzarella ball from over melting and your basil leaves from darkening.

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In the oven they go! A higher temperature results in a crispier crust! Did I forget to mention this recipe makes two pizzas? High five to leftovers!

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Check out this beauty. Life doesn’t get any better than this:

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Mmmmm…who’s mouth is melting?

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Margherita Pizza

  • Servings: Makes two 10-inch pizzas
  • Difficulty: Medium
  • Print

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Ingredients

Pizza dough

  • 2 1/4 tsp (11ml) of quick rise yeast
  • 1 cup (250ml) warm water
  • 1 tsp (5ml) salt
  • 1 tsp (5ml) sugar
  • 1 tsp (5ml) olive oil
  • 1 cup (250ml) whole wheat flour
  • 1 1/4 cup (310ml) white flour
  • 1 tsp (5ml) olive oil
  • 2 tsp (10ml) corn meal, divided in 2 for each pizza
  • 2 tsp (10ml) olive oil, divided in 2 for each pizza

Tomato sauce

  • 1 cup (250ml) strained tomatoes, in glass bottle
  • 2 cloves garlic, minced
  • 1 tsp (5ml) sugar
  • 1/4 tsp (1ml) salt
  • 1/2 tsp (2.5ml) tuscan herb infused olive oil (optional but oh-so tasty)
  • 1 tsp (5ml) oregano

Toppings

  • 2 cups (500ml) shredded low fat mozzarella, <20% M.F.
  • 1 fresh mozzarella ball, sliced
  • 20 cherry tomatoes, halved
  • 20 basil leaves

Directions

Pizza dough

  1. In a medium bowl, pour warm water over yeast. Let stand for 5-8 minutes, until yeast starts to foam.
  2. Mix in salt, sugar, olive oil. Slowly add in flours, kneading for 2-3 minutes until a ball forms that is not too sticky nor too dry.
  3. Coat with olive oil and cover with a damp cloth. Let rise for 20 mins.

Tomato sauce

  1. Pre-heat oven to 450F
  2. While dough is rising, mix strained tomatoes with garlic, sugar, salt, infused olive oil, and oregano.

Pizza

  1. When pizza ball has doubled in size, divide in half.
  2. Using a rolling pin, roll out pizza ball to size of your pizza pan (approximately 10 inches). You may need to flour the surface to prevent sticking.
  3. Transfer to a pizza pan and coat pizza base with olive oil. Sprinkle with corn meal.
  4. Add toppings to pizza: 1/2 tomato sauce, 1/2 shredded mozzarella and 1/2 cherry tomatoes.
  5. Bake in oven for 10 mins.
  6. Remove pizza from oven and add 1/2 fresh mozzarella slices. Cook for additional 2-3 mins.
  7. Add 1/2 fresh basil leaves to pizza right before serving. (Hint: Placing basil leaves on hot pizza will wilt the leaves, so best to save it until the very end!)
  8. Repeat steps 1-7 to make other pizza or prepare both pizzas at the same time, depending on your kitchen equipment (ie. pizza pans, baking sheets).

 

Nutrition Analysis:

Per serving (2 slices): 300 kcal, 32g carbs, 18g protein, 11g fat, 3g fibre, 670mg sodium.  

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