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Tastespotting at Random #2: Pizza Margherita

Posted by Jeanne on December 19, 2010

Deep sigh of relief at this one.  It’s not a dessert!  Hallelujah!

This entry is inspired by the pizza margherita made by Alex at A Couple Cooks.

Unfortunately for us, it’s December and we live in Nebraska and the basil is long, long gone.

Fortunately for us, I froze a whole bunch of pesto so we can still have some basil-y goodness on our pizza.  It’s not the same, but it’ll do when there is snow on the ground and June is both a distant memory and an impossible-seeming dream.

I hate to issue caveats before I’ve even written the recipe, but please keep your expectations low on this crust.  It’ll do in a pinch, but it more closely resembles focaccia than an actual pizza crust.  If you’re planning ahead, use this recipe instead.

No-rise Pizza Crust, found online ages ago and source unknown – if I’m stealing your recipe let me know and I’ll provide a link!

1 C very warm water

1 TB yeast

1 tsp sugar

1.5 C all purpose flour

1 C whole-wheat flour

1 tsp salt

2 TB olive oil

Preheat oven to 425F.

Sprinkle yeast and sugar over water in the bowl of a stand mixer, or a large bowl.  Let proof 5 to 10 minutes.

Add flours, salt, and olive oil and knead together until combined.  Add a bit more water if the dough is too dry.  Let rest 10 to 15 minutes (dough is easier to shape after resting).

Press dough onto a greased baking sheet or pizza pan.

Top as desired, and bake at 425F for 20 to 25 minutes.

I was really going for “drizzle” of pesto and ended up more at “blobs.”  Oh well.

It all melded together in the oven anyway and was TOTALLY DELICIOUS.

 

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