This Margherita Pizza recipe tops the list per requests. And not just by my own – even my sister’s girls like it. Matter of fact, it was the one thing they asked me to make on our girl’s trip to Estes Park. It makes everybody really happy … and I was thinking maybe it would make you happy too.
In a bowl, combine 4 -5 diced fresh tomatoes, 3 minced clove garlic, 4 T. EVOO, 1/2 t kosher salt and 6 – 7 thinly sliced basil leaves. Let sit at least 30 minutes. (This can be done a day ahead and refrigerated – just make sure and bring to room temp before using on pizza.)
Next, add 1 package yeast and 1 1/2 tablespoons sugar to 1 cup warm water. Mix together and let sit 5 minutes.
In another bowl combine 1 1/2 teaspoons salt and 2 1/2 cups flour – add yeast mixture and mix thoroughly. Let rest for 10 minutes.
Knead dough slightly on a floured surface then pat out into a rectangle. Gently transfer dough to baking sheet. Bake for 10 minutes in a pre-heated 400 degree oven. When complete take out of oven and place 7 – 8 large slices of mozzarella cheese over the top. Then, using a slotted spoon (avoid getting juice on the cheese/dough) scatter tomato mixture over the top. Bake in oven for about 10 – 12 minutes. Um, yum!