Classic Margherita Pizza
Recipe from Deborah Mintcheff
(Notes from Marsha: This is for the currently popular 2-ingredient pizza dough. There is no rising necessary and it couldn’t be easier to make. Mine puffed up during cooking but once I pierced the dough with a fork to release the trapped air, it flattened out. The dough is similar to a Middle Eastern bread but it is equally delicious for making pizza. )
½ cup plain low fat or whole fat Greek yogurt
1 cup self-rising flour plus additional for sprinkling (See recipe below for making your own)
½ cup Pizza sauce (store bought or homemade. See recipe below)
6 Tablespoons shredded mozzarella cheese, part-skim or whole milk
2 Tablespoons grated Parmesan
Handful of fresh basil leaves
1. Place racks in middle and upper portion of oven. Preheat oven to 375°F. Line baking sheet with sheet of parchment paper.
2. Combine yogurt and flour in medium bowl; with wooden spoon, stir until combined. With lightly floured hands, knead dough in bowl until smooth, about 2 minutes, adding additional flour, 1 tablespoon at a time, if dough is sticky.
3. Place sheet of parchment on work surface. Sprinkle lightly with flour. Cut dough in half. Use lightly floured rolling pin to roll each piece of dough into 6–7 inch round or oval. Transfer dough to lined baking sheet. Bake on middle rack until dough is lightly golden on bottom, about 15 minutes.
4. Remove from oven and top each crust with 1/4 cup pizza sauce, 3 tablespoons shredded part-skim mozzarella cheese and 1 tablespoon grated Parmesan.
5. Turn off oven and preheat broiler. Broil until cheese is melted and crust is golden around edge, about 3 minutes. Sprinkle with torn fresh basil leaves.
(NB: Feel free to improvise on this basic recipe by adding your favorite toppings. I added caramelized red onions, sliced mushrooms and pepperoni.)
Recommended wines: Chianti Classico, Barbera d’Alba, Alianico, Ceresuola or Lambrusco.
To make self-rising flour:
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
Combine all ingredients. Mix together with a whisk. This can be used immediately. If you make extra, put into an air-tight container but remember to label it!
Easy, no-cook pizza sauce
1 14 ½ ounce can diced tomatoes, undrained
3 ounces tomato paste (or ½ of a 6-ounce can)
½ teaspoon sugar
1 teaspoon fresh oregano (or ½ dried oregano)
¼ teaspoon garlic salt
1 teaspoon fresh basil (or ½ teaspoon dried basil)
¼ teaspoon crushed red pepper
Put all the ingredients in a food processer and blend until desired consistency is reached. Adjust herbs and spices to taste. There will be leftover sauce to freeze.