Sunday, February 19, 2012

Margherita Pizza

Margherita Pizza





In 2008 I was privileged enough to spend a semester abroad in Europe. I spent most of my time in Greece but also had the chance to travel to many other European countries. I took a lot from my semester overseas and one of those things was the wonderful food and way of cooking. Their pizza wasn't quite what Papa John had in mind. Below is a pizza that I split with Shailer in Bern, Switzerland. It was incredibly delicious! Big chunks of pineapple and ham and easy on the cheese and sauce on a thin, crispy crust!



So here's how I made mine! I started with my Classic Pizza Crust. I rolled it out pretty thin but you can make yours as thin or thick as you like!


Then I drizzle on a little Extra Virgin Olive Oil


And I cut up my toppings - fresh tomatoes, fresh mozzarella and fresh basil from my windowsill!


Place the Mozzarella on the crust.


Then the tomatoes...


And the basil on top....I could have covered the whole thing in basil but Bobby might not have eaten it if I had! He's not really a big fan of green things on his pizza!


Pop the pizza in the HOT oven for 10-15 minutes. I'll also note here that my favorite way to cook a pizza at home is on top of a pizza pan with the small holes. It makes for a crispier crust. I also spread a little corn meal on the bottom just so there is NO STICKING!


I have to apologize for the poor lighting. I do most of my cooking in the evenings after work and in the winter there is just no natural light by that time!


The pizza was heavenly! It's a nice light pizza, not greasy and heavy like what you might get from a fast pizza chain. Although, sometimes those are yummy too!


I cut up the pizza and took it right on in to the living room for our "date" without Riggins at home. We curled up to a movie and enjoyed our pizza. Even though it wasn't super heavy we couldn't finish it last night and we enjoyed the leftovers this afternoon! It's a must try!





Saturday, February 18, 2012

Classic Pizza Dough




Today we dropped of my baby, Riggins, at a two week doggie training program. And while we TRULY are gonna miss the little guy for those two weeks, we are also going to enjoy the peace and tranquility of our home. In celebration....I mean, sadness that we are experiencing with him gone, we decided a pizza and movie were appropriate for the occasion. Here's the recipe for the dough I made tonight. (And my furry little ball of love-Riggins!)



1 1/2 pounds of Classic Pizza Dough-
-1 cup of warm water
-3/4 tsp sugar (or honey)
-1 1/2 tsp Kosher Salt
-1 1/2 Tbsp Extra Virgin Olive Oil
2 2/3 cp Bread Flour
-9 Tbsp Whole Wheat Flour
-1 3/4 tsp Active Dry Yeast


I made my dough in the bread machine. It takes care of all the kneeding for me but you could do it by hand if you don't have a machine. This yields 1.5 pounds of pizza dough which is perfect for a large pizza.
Roll the dough out and throw on your favorite toppings! Bake at 500 degrees between 10-15 minutes.



I'm making a Margherita Pizza tonight. I'll post it tomorrow!