Margherita Pizza

This was wicked good. I pretty much call it Margherita pizza just because it doesn't use tomato sauce- only tomatoes. It should have fresh mozzarella on it, but I didn't feel like spending the money on that, plus we had a couple of opened bags of shredded to use up from the freezer.

Margherita Pizza

Quick, Easy Dough:
1 tbsp active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups all purpose flour

-Dissolve the yeast into the water.
-While the yeast is dissolving, mix together the rest of the ingredients.
-After the yeast is dissolved, add it to the flour mixture.
-Combine thoroughly.

I do this in the stand mixer, so I mix the ingredients and then put on the dough hook for a few minutes. Before I got the mixer, I stirred this all by hand and the dough was good, but a little lumpy and not combined as well.

The Pizza:
1 can of diced tomatoes
2 cups shredded 2% mozzarella
1 tbsp dried basil
1 tsp pepper
2 tsp garlic powder

-Spread your dough out onto a pizza stone (a cookie sheet works just as well).
-On top of the dough, spread the diced tomatoes. Top with the cheese.
-Sprinkle on the basil, pepper and garlic powder.
-Put the pizza in an oven preheated to 375 degrees. Bake about 15 minutes or until the cheese is melty. I usually go by Rachael's "The nose knows!"

Obviously this pizza utilizes ingredients that we always have on hand, but could be made fresher by using fresh diced tomatoes, fresh mozzarella, fresh basil, etc. Too bad. This was good anyway.

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