Margherita Pizza

Ingredients:

• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon sea salt
• 8 Roma tomatoes, sliced
• 2 (12 inch) pre-baked pizza crusts (see below for recipe)
• 8 ounces shredded Mozzarella cheese
• 4 ounces shredded Fontina cheese
• 10 fresh basil leaves, washed, dried
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup crumbled feta cheese

Method:

1. Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

 

For pizza crust:

Ingredients: 

1 c warm water
1 t salt
3 c flour
1 T dry yeast

Method:

 

1. Put crust ingredients into bread machine in order listed. Set to dough setting and begin.
2. After about 30 minutes, you should have a nice dough. Turn off breadmachine and remove your dough.
3. Grease your cookie sheets divide dough, and using a little flour, roll out into crust. Put dough onto sheets and cover with a towel. Set in a warm place (I like to turn on the oven for a minute or two, then turn off, and set inside). Let rise about 25-35 minutes, depending on how fluffy you want your crust to be.
4. Pre-heat oven to 375 degrees. Bake crusts for 7-10 minutes, depending on how thick you made them and how crispy or soft you like your pizza crust. This is just a pre-bake, to ensure a nice, fully-cooked pizza crust.
5. When crust has baked to light brown remove from oven and add topping as recipe calls for above.