Margherita Recipe
Mozzarella cheese, tomatoes, roasted garlic, basil & balsamic glaze
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Ingredients
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Pizza Dough
Toppings
Method
Pizza Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the frothy yeast mixture and olive oil to the flour. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Topping Preparation
- 5
Prepare the Tomatoes
Wash the ripe tomatoes and slice them into thin rounds.
- 6
Prepare the Roasted Garlic
If not already roasted, wrap garlic cloves in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until soft. Squeeze out the roasted garlic from the skins.
- 7
Slice the Mozzarella
Cut the fresh mozzarella cheese into thin slices.
Pizza Assembly and Baking
- 8
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 9
Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 10
Assemble the Pizza
Place the rolled dough on a pizza peel or baking sheet. Spread the roasted garlic evenly over the dough, layer the sliced tomatoes, and add the mozzarella slices.
- 11
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 12
Garnish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves and drizzle with balsamic glaze. Slice and serve hot.