Margherita Pizza
For 1 medium pizza, you’ll need:
Thin Crust Pizza Dough (previous slide)
220g fresh mozzarella cheese, thinly sliced
1 to 2 tomatoes, thinly sliced
5 to 6 fresh basil leaves
1 tablespoon olive oil
1 garlic clove, minced
Dried basil
Dried oregano
1. Begin with the par-baked thin crust pizza dough on wooden pizza paddle. (Or cookie sheet.) Your oven should already be preheated to 205 degrees C from baking the crust.
2. Arrange the mozzarella slices on the par-baked crust. Arrange the tomato slices on top of the cheese. Sprinkle with the fresh basil.
3. Mix the olive oil and garlic in a small bowl or cup. Drizzle over the pizza using a spoon. Top with a sprinkling of dried basil and oregano.
4. Bake on the pizza stone for 10 to 15 minutes, until the cheese is melted and slightly browned. Remove from the oven and let set for 5 minutes. Slice and serve.
Two essential tools for making thin crust pizza are the pizza stone and the pizza paddle. A stone transfers heat to the crust differently than a metal pan, resulting in a crust more like those at good pizzerias. Always preheat your oven with the stone inside on a middle oven rack, allowing at least 30 minutes for the stone to reach temperature. A wooden pizza paddle is equally important–it allows you to easily and effectively get the pizza in and out of the oven.
Courtesy of Kate Hudson’s recipe files
