Margherita Pizza

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Hunter picked up some beautiful flowers from the farmer’s market last week (I wish I had a picture of them in their full glory!). Lovely blues and oranges, perfect for fall. Extra awesome bit – there was a bunch of basil in the center of the bouquet! Smells great, and deliciously useful.

Tonight, now that the last of the flowers have wilted away, we plucked out the fresh basil to make some homemade margherita pizza. Which I’ve incidentally been craving for weeks. Yum.

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(Throwback to 2013 when Hunter and I were living together in Amsterdam and didn’t have an oven. How to make pizzas in a pan.)

Margherita Pizza

  • Servings: 8ish slices (we finished the whole thing in one sitting)
  • Time: 30 min
  • Difficulty: easy
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Ingredients

  • 1 cup (plus up to 3/4 cup extra) flour, we used whole wheat
  • 1 packet yeast (1/4 oz)
  • 1 tsp salt
  • 1 1/2 tsp honey
  • 3 tbsp olive oil
  • 2/3 cup very warm water
  • toppings: olive oil, freshly sliced mozzarella, tomatoes, basil

(A couple other fun topping ideas: (1) pesto, shrimp, garlic, sautéed mushrooms, parmesan; (2) sauteed/smashed anchovies, capers, roasted red pepper, garlic, parsley, parmesan)

Directions

  1. Preheat oven to 425 degrees, and line a baking sheet with lightly greased parchment paper.
  2. In a medium sized bowl, mix together 1 cup flour, yeast, and salt.
  3. Add the honey, olive oil, and warm water. Bring dough together with your hands, slowly adding extra flour as needed.
  4. On a lightly floured surface, knead the dough (HARD) 6-8 minutes, until the dough is nicely pliable and stretchy!
  5. Flatten and stretch out the dough with your hands (optional: throw and spin it like they do in the movies) and spread it out on the baking sheet.
  6. Bake for about 8 minutes.
  7. Remove from oven, drizzle with olive oil, and top with the sliced tomatoes and mozzarella.
  8. Bake another 8-10 minutes, until crust is firm and cheese is a melty gooey mess of deliciousness. Sprinkle fresh basil on top.
  9. Slice and serve hot!