Thursday, May 9, 2013

[Easier] Homemade Margherita Pizza

As I was deciding what to cook for supper last night, I came across a recipe for margherita pizza on my Pinterest "Dinner" board.  The dough recipe, though, required yeast and I did NOT feel like working with yeast last night.  It takes such a long time to let dough rise when using yeast...in this case, 2 hours.  Ya, didn't have the time for that.  So.....I did what most any person would do...hopped on Pinterest and started searching for a pizza dough recipe that required NO yeast.  Now, I've made pizza dough before without yeast, and it always ended up really thick and chewy.  Not what I wanted for this pizza at all.  I was envisioning a light, crispy crust.  I came across this recipe that promised just that.  I did do a few things differently, though.  Below is my adapted version.  I doubled the recipe to make 2 pizzas.  For the sauce, I found this recipe. I also did the sauce a little differently.  My version is below.  Here are the complete directions for yummy margherita pizza:

[Easier] Homemade Margherita Pizza




Ingredients:
 
Sauce (found below)
Dough (found below)
Mozzarella Cheese
Basil
 
First, prepare the sauce.  While it is simmering, prepare the dough.  After baking the dough for 8 minutes, generously place on the sauce (Too little sauce will make the pizza dry!).  Sprinkle on mozzarella cheese (The recipe called for fresh mozzarella, but come on, who really has that on hand?  I used regular shredded).  Don't put on too much cheese.  This type of pizza is all about the sauce!  Then, sprinkle on dried basil.  You could use real basil leaves if you have them on hand.  After rinsing and chopping them into fine strips, you can place them on the pizza right out of the oven.

Sauce:  Yields enough for 2 twelve inch round or 2 thirteen x nine rectangular pizzas

 

Ingredients:
 
Two 28 oz cans of petite diced tomatoes
1 stick of salted butter
1 medium onion, roughly chopped
1-2 teaspoons dried garlic
Salt to taste
 
Directions:
 
1.  Drain some of the juice out of the tomato cans.  (You don't want it to be too runny, but you don't want it to be too dry, either.)
2.  Pour the tomatoes into a saucepan.  Add the stick of butter, chopped onion, garlic, and salt. 
3.  Bring to a boil.  Reduce heat to low and simmer for about 45 minutes.  Stir from time to time.  Halfway through, mash up the mixture.  I used a bean masher. 
 

Dough:  Yields 1 twelve inch round or 1 thirteen x nine rectangular pizza



Ingredients:
 
1 1/3 cups sifted flour (sifted flour makes everything lighter and more airy)
1 Tablespoon dried basil or Italian seasoning
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons olive oil
 
Directions: 
 
1.  Heat oven to 400°F
2.  Measure out 1 1/3 cups flour, keeping it in the measuring cups.  Then, sift the flour into a bowl (I do not have a sifter, so I used a small sieve.)  Next, re-measure the sifted flour into the measuring cups.  Pour the remaining flour back into the canister.  Note:  When you measure the flour, be sure to use a spoon to scoop it into the measuring cups so that it does not become compacted and stays fluffy.
3.  In a medium bowl, mix sifted flour, baking powder, salt, and basil or seasoning.  Stir in milk and oil just until soft dough forms.  DO NOT OVERMIX THE DOUGH! It is ok if there are still some flour spots.  You want the dough to be light!
4.  On lightly floured surface, knead dough 10 times.  Shape dough into ball.  Cover with bowl; let stand for 10 minutes. 
5.  Place dough on ungreased cookie sheet (I greased mine, just to be safe.)  Slightly flatten the dough.  Roll out the dough.  It should be really thin.  (I used one round and one rectangular pan for my pizzas.  I liked the rectangular pizza better, because there were crispy corners!  I used stoneware from Pampered Chef.) Poke holes in the dough with a fork.
6.  Bake 8 minutes (VERY important to bake 8 minutes before putting on toppings...if you don't, the pizza will be soggy), then put on toppings and bake for another 20-25 minutes.  (I baked mine until the edges of the pizza were crispy!)
 
Verdict:  Overall, the pizza turned out to be really yummy and fresh-tasting! And the crust was nice and crispy ;)  Enjoy!!  

 


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