Pizza Margherita

Name: Pizza Margherita
Total time: 45 min
Ingredients: 1/2 cup extra virgin olive oil; 3 garlic cloves, halved, green shoots removed, and minced; 1/2 batch whole wheat pizza dough; 2 tablespoons garlic olive oil (above); 3/4 cup grated mozzarella or crumbled goat cheese; About 2 pounds ripe tomatoes, sliced about 1/4 inch thick I like to use a mix of mostly red with some yellow and green tomatoes; Coarse salt; freshly ground pepper to taste; Several fresh basil leaves, torn into small pieces

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Total: 45 minutes

Author : Martha Rose Shulman

halal healthy kosher

Ingredients

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1/2 cup extra virgin olive oil3 garlic cloves, halved, green shoots removed, and minced1/2 batch whole wheat pizza dough2 tablespoons garlic olive oil (above)3/4 cup grated mozzarella or crumbled goat cheeseAbout 2 pounds ripe tomatoes, sliced about 1/4 inch thick I like to use a mix of mostly red with some yellow and green tomatoesCoarse saltfreshly ground pepper to tasteSeveral fresh basil leaves, torn into small pieces

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Instructions

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Step 1

Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.

Step 2

Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.

Step 3

Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.

Step 4

Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.