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RUSTIC PIZZA MARGHERITA
Ingredients: 2 Thin Crusts
Water, 80ºF/27ºC 1 cup + 2 TBL
Olive Oil 1-1/2 TBL
Salt 1-1/2 tsp
Sugar 1-1/2 tsp
Bread Flour 3 cups
Active Dry Yeast 1-1/2 tsp
Select Pizza Dough Course 12
Topping 1 Pizza 2 Pizzas
Corn Meal 2 tsp 4 tsp
Olive Oil 1 TBL 2 TBL
Tomatoes, large or 2 4
Roma Tomatoes, large, thinly sliced 4 8
Basil Leaves, fresh, shredded 1/4 cup 1/2 cup
Salt 1/4 tsp 1/2 tsp
Black Pepper, freshly ground or 1/8 tsp 1/4 tsp
Red Pepper Flakes, ground
Mozzarella Cheese,* fresh or 1 cup 2 cups
Fontina Cheese, torn
Parmesan Cheese, grated 1/4 cup 1/2 cup
Method:
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and
black pepper or red pepper flakes. Top with both cheeses.
3. Bake at 425ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.
Variation:
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard mozzarella.
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