Thursday, March 31, 2011

Beyond the Marguerite Pizza

Beyond the Marguerite Pizza

The combination of fresh tomatoes, mozzarella cheese and pesto just happens to be my daughter Marina’s favorite pizza.  So simple and tasty; always one of the pizzas I serve on pizza night.  Oh I should explain pizza night, shouldn’t I?  Well at least once a month I make a batch of pizza dough or two, depending on how many friends the kids have invited over.  Then I make a number of different pizzas, one or two at a time for everyone to share.  With just minimal prep work and a bit of organization you can have a veritable feast and a pizza party at the same time!  Trust me on this; everyone looks forward to finding out what flavor will arrive next!
The home made pizza is a very distant cousin from the frozen, take out or home delivery version.  The flavors are much fresher and lighter; no thick salty tomato sauce made with too much tomato paste and no overly processed pre grated cheeses.
I have all the toppings at the ready and just keep bringing out pizzas until everyone is stuffed!  It’s a great way to get your family to try some off the more unusual combos; grilled veggies for one, fresh tomatoes, mozzarella and pesto is another.  Then you can get really inventive if you want and try brie, walnuts and bacon or blue cheese, arugula and sun dried tomatoes!
Here’s the recipe for the pizza dough:

Oh, by the way I really should share with you how great the leftover pizza is (if you have any) for your kids lunches!  I pop the slices into baggies and refrigerate until morning.  By the time lunch rolls around the pizza is room temperature and just right for lunch.

500 grams flour (I prefer to use weight measurements for this because it is more exact)
1 1package rapid rise dried yeast.
300 ml lukewarm water
1 Tablespoon ground sea salt
2 Tablespoons extra virgin olive oil


Method:
1. Dissolve the yeast in the warm water.
2. Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes.
3. Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled.  About one to one and half hours.
4. Knead the dough to get rid of bubbles and then divide into 5 equal pieces.
5. Roll into balls and cover with damp tea towel; let rise for 30 minutes.
Pre heat oven to 475
6. Flatten the balls and roll out into a 10-12 inch circle
7. Place on pizza paddle that has been sprinkled with corn flour and cover with toppings:

Toppings:
Fresh chopped tomatoes + grated fresh mozzarella + drizzle of olive oil + sprinkle of salt + pepper+ pesto after the pizza is cooked
Grilled assorted veggies chopped+ mozzarella cheese+ drizzle of olive oil+ salt & pepper
Cooked sliced italian sausages+ sliced red onion + mozzarella cheese + olive oil+ salt & pepper

A bit of red pepper flakes can be added with the salt and pepper if you wish.
Flavored olive oil like garlic and truffles are great to use also!
8. Slide onto heated pizza stones and bake in 475 degree oven for 13-15 minutes.



8 comments:

  1. Nothing is better than homemade pizza! Yours look delicious! I'm trying your pizza dough recipe for next Thursday's pizza night.

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  2. Shawn, I'm sure you are going to find it super easy! I used to knead the dough by hand but I don't anymore! Let me know what topping you use!

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  3. Oh my...that looks so good right now. I just love homemade pizza, just something about them.

    Thanks for sharing.

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  4. Does it taste doughy? I have tried a recipe similar before and it tasted too doughy for me. Any suggestions for that kind of problem? ???

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  8. Marguerite Pizza is one of my favorite pizzas.The combination of tomatoes,cheese make it very delicious.
    rediff blogs

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