We met on a Friday night in August to watch Northanger Abbey together. According to Book Club tradition, we also shared some good food. On the menu for the evening was margherita pizza, yummy root beer, chocolate zucchini brownies, and ice cream in waffle cones. Yum! Enjoy the pictures and recipe:
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| Yum! |
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| Margherita Pizza |
Margherita Pizza
1 ball of fresh mozzarella cheese
10-12 fresh sprigs basil (or fresh, dried basil from grocery store)
3-5 roma tomatoes or 2-3 large tomatoes
1-2 cloves garlic
olive oil
sea salt
pizza dough
Using whatever pizza crust you like, prepare it according to directions. I like to use a *thin-crust recipe from the Better Homes and Gardens cookbook. I've also used prepared, frozen dough from The Fresh Market and fresh dough from Trader Joe's, but I like the homemade recipe best. A fairly thin crust works well.
Pre-bake the pizza crust until it no longer sticks to the pan and is fairly firm (about 12 minutes).
Meanwhile, slice several roma tomatoes (or whatever fresh tomatoes you have on hand). You want to have enough slices of tomato to pretty well cover your pizza. I usually slice the tomatoes in half, and then gently squeeze the juice into a bowl. Lay the slices in the bowl with the juice, and mince 1-2 cloves of garlic to add to the tomatoes. Drizzle a little olive oil over tomatoes and also add a few dashes of sea salt. Mix the tomatoes, juice, oil, and salt together. Tear approximately 10-12 fresh leaves of basil into pieces to add to the tomatoes. Mix it all together to incorporate flavors. Let it sit until you have baked the crust.
Also slice or cube a fresh ball of mozzarella cheese.
Take the crust out of the oven and drizzle a bit of olive oil on top. Use a pastry brush to evenly coat the top of the crust. Then, place the slices of tomato and basil over the crust. Drizzle on some of the tomato juice. Evenly distribute the tomatoes and basil over the entire crust. Do not place the mozzarella it on the crust yet. Place the pizza in the oven, and bake for approximately 5-8 minutes.
Pull the pizza out of the oven and add the mozzarella cheese. Evenly distribute it over the crust, and then place the pizza back into the oven for 3-5 minutes, or just until the cheese is melted. Let the pizza stand for a few minutes to firm up, and then cut and enjoy!
*In my hard copy of the BHG cookbook, it has a variation from the online directions. After you knead the dough, divide it in half. Cover; let rest for 10 minutes, and then roll each dough portion into a 13-inch circle. Grease two 12-inch pizza pans or baking sheets. Transfer dough to pans. Build up edges slightly. Do not let rise. Bake in a 425 degree oven for 12 minutes or until brown. Once toppings are added, bake for 10-15 minutes more. You can adjust the baking time however you like, but it is necessary to pre-bake any crust that you use for margherita pizza. Otherwise, it stays too soggy and the toppings will dry out before the dough ever gets crispy.
