Here is a perfect recipe for a saturday night, skinny italian margherita pizza! It's healthy and delicious! enjoy! ♥
Ingredients ♥
For the dough:
1 cup warm water (110°F to 115°F)
1 teaspoon honey
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon olive oil, plus more as needed
1 1/2 teaspoons kosher salt
For the pizza:
1 (14-ounce) can whole or diced tomatoes and their juices
Kosher salt
1 pound fresh whole-milk mozzarella cheese
10 fresh basil leaves
Directions ♥
Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook, then sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
Add the flours, measured oil, and salt and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes. Meanwhile, coat a large bowl with a thin layer of oil and set it aside.
When the dough is ready, form it into a ball, place in the oiled bowl, and turn to coat with the oil. Cover the bowl tightly with plastic wrap and let the dough rest in a warm place until it doubles in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface. Divide the dough into 2 pieces and form each piece into a ball.
Place the dough balls on a lightly oiled work surface, cover with plastic wrap, and let rest for 15 to 20 minutes. (If you let the dough rise in the refrigerator, let it rest until it’s room temperature, about 30 minutes.) Meanwhile, heat the oven to 525°F and arrange a rack on the bottom.
For the pizza:
Place the tomatoes and their juices in a blender or a food processor fitted with the blade attachment and process into a coarse purée, about 10 seconds; set aside.
Transfer 1 dough ball to a baking sheet. Using your hands, stretch and shape it into a rough pie shape.
Using the back of a ladle or large spoon, spread half (about 2/3 cup) of the tomato purée in an even layer over the dough, leaving about a 1/2-inch border. Season with salt and evenly top with the fresh mozarella cheese.
Bake until the crust is browned and charred in spots and the cheese is brown and bubbly, about 12 to 15 minutes.
Transfer the pizza to a cutting board and sprinkle it with the fresh basil.Let cool a little and enjoy! ♥
Speaking of pizzas I love these kitchen products from Posh365.com. they have an awesome pizza stone!
I have teamed up with a great company posh365 they are a modern and rustic home goods retailer. POSH365.com is hosted by a team of creative and passionate curators, who loves to share delightful designs with our like-minded community. POSH products should come at POSH prices.They have top quality decor and even kitchen gadgets and dinnerware at the best prices!
One of my favorites is the pizza stone Unlike other pizza pans that are made out of wood, this stone gives you perfect crispy crust. http://www.posh365.com/collections/kitchen-dining-kitchen-tools/products/pizza-oven-stone
My next favorite product is the insulated appetizer platter an essential for hosting parties. This insulated appetizer platter is hand-crafted and made with recycled soapstone. It keeps your food on the platter the temperature you want, while waiting for the main courses to be served. http://www.posh365.com/collections/kitchen-dining-diningware/products/insulated-appetizer-platter
I love this kitchen product it's essential for spices. The soapstone mortar and pestle. Made of natural non-stick soapstone, grind your favorite spices and herbs without fear of unwanted flavor transfer http://www.posh365.com/collections/kitchen-dining-kitchen-tools/products/soapstone-mortar-and-pestle
So make sure to check out the amazing decor and products from Posh365.com!
Happy Saturday!
Ingredients ♥
For the dough:
1 cup warm water (110°F to 115°F)
1 teaspoon honey
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon olive oil, plus more as needed
1 1/2 teaspoons kosher salt
For the pizza:
1 (14-ounce) can whole or diced tomatoes and their juices
Kosher salt
1 pound fresh whole-milk mozzarella cheese
10 fresh basil leaves
Directions ♥
Whisk the water and honey together in the bowl of a stand mixer fitted with a dough hook, then sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes.
Add the flours, measured oil, and salt and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 5 minutes. Meanwhile, coat a large bowl with a thin layer of oil and set it aside.
When the dough is ready, form it into a ball, place in the oiled bowl, and turn to coat with the oil. Cover the bowl tightly with plastic wrap and let the dough rest in a warm place until it doubles in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
Once the dough has risen, punch it down and turn it out onto a lightly oiled work surface. Divide the dough into 2 pieces and form each piece into a ball.
Place the dough balls on a lightly oiled work surface, cover with plastic wrap, and let rest for 15 to 20 minutes. (If you let the dough rise in the refrigerator, let it rest until it’s room temperature, about 30 minutes.) Meanwhile, heat the oven to 525°F and arrange a rack on the bottom.
For the pizza:
Place the tomatoes and their juices in a blender or a food processor fitted with the blade attachment and process into a coarse purée, about 10 seconds; set aside.
Transfer 1 dough ball to a baking sheet. Using your hands, stretch and shape it into a rough pie shape.
Using the back of a ladle or large spoon, spread half (about 2/3 cup) of the tomato purée in an even layer over the dough, leaving about a 1/2-inch border. Season with salt and evenly top with the fresh mozarella cheese.
Bake until the crust is browned and charred in spots and the cheese is brown and bubbly, about 12 to 15 minutes.
Transfer the pizza to a cutting board and sprinkle it with the fresh basil.Let cool a little and enjoy! ♥
Speaking of pizzas I love these kitchen products from Posh365.com. they have an awesome pizza stone!
I have teamed up with a great company posh365 they are a modern and rustic home goods retailer. POSH365.com is hosted by a team of creative and passionate curators, who loves to share delightful designs with our like-minded community. POSH products should come at POSH prices.They have top quality decor and even kitchen gadgets and dinnerware at the best prices!
One of my favorites is the pizza stone Unlike other pizza pans that are made out of wood, this stone gives you perfect crispy crust. http://www.posh365.com/collections/kitchen-dining-kitchen-tools/products/pizza-oven-stone
My next favorite product is the insulated appetizer platter an essential for hosting parties. This insulated appetizer platter is hand-crafted and made with recycled soapstone. It keeps your food on the platter the temperature you want, while waiting for the main courses to be served. http://www.posh365.com/collections/kitchen-dining-diningware/products/insulated-appetizer-platter
I love this kitchen product it's essential for spices. The soapstone mortar and pestle. Made of natural non-stick soapstone, grind your favorite spices and herbs without fear of unwanted flavor transfer http://www.posh365.com/collections/kitchen-dining-kitchen-tools/products/soapstone-mortar-and-pestle
So make sure to check out the amazing decor and products from Posh365.com!
Happy Saturday!
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