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Wednesday, July 20, 2016

Here, try my pizza




On this, the third day of the Republican National Convention in Cleveland, the main thing on my mind is politics, and God knows you don't need more of that. So let’s talk about why Margherita pizza is better than other kinds of pizza.

Fresh basil.

Fresh basil and actual tomatoes, not tomato sauce. When the thing comes out of the oven, you can taste all ingredients. 

I’ve skated through motherhood on the strength of about six recipes.  This one is the headliner. I make it in a food processor, though that’s not absolutely necessary. So here, feel free to try its wonderfulness yourself. But if you substitute some godawful pre-fab crust (#boboli), please don’t tell me. You’ll crush my soul.

3 C. unbleached flour
½ teaspoon salt
1 package of quick-rise dry yeast
1-1/4 C. warm water
1 teaspoon sugar
1 Tablespoon olive oil

5 medium plum tomatoes OR
    4 heirloom tomatoes
½ C. fresh basil, chopped
8 oz. shredded part-skim mozzarella
½ C. grated Parmesan
½ C. pine nuts (optional)

Heat oven to 475.  Spray 14-inch pizza pan with Pam or coat lightly with oil.

Dough:
Proof yeast in warm water. Add sugar and olive oil to yeast mixture. While yeast proofs, in a food processor or large mixing bowl, blend flour and salt. Slowly add yeast mixture to dry ingredients until a dough ball forms around processor blade. Dough should not be sticky. Remove dough ball from processor and place in a large, lightly oiled mixing bowl. Cover with a towel and let rise for about 30 minutes.

Use slicing blade to slice tomatoes. Chop basil; set aside.

Roll out dough to fit pizza pan. Sprinkle the grated mozzarella over the entire pie. Add tomato slices, covering mozzarella. Sprinkle Parmesan over tomatoes. Add pine nuts if desired.

Bake pizza for 14 minutes or until cheese is golden brown. Remove pizza from oven and sprinkle with fresh pepper and chopped basil. Let rest for at least 5 minutes before serving.

3 comments:

honey said...

will you deliver?!

EatinCLE said...

We do a similar one but outside on our Weber grill with the pizza over attachment

Geoffrey A. Landis said...

I'm afraid that my technique is to drink the margherita, and then put pepperoni on the pizza....