Some things just go together, like fresh tomatoes, mozzarella cheese and basil! Put them on top of a home-made pizza crust and you have a memorable meal.
Can “made from scratch” pizza be easy? This one is. Just make the dough, have a glass of wine and relax an hour, then top and bake. You will invest 20 minutes of your time and let the yeast and your oven do the heavy lifting for an additional one and one-half hour.
Enjoy!
Simpli-pie
Author: OldGuy
Recipe type: Bread
Prep time:
Cook time:
Total time:
Ingredients
- 2½ Cups Unbleached All-Purpose Flour
- 2 Teaspoons Yeast
- ¾ Teaspoon Salt
- ¾ Cup Water
- 2 Cups Shredded Mozzarella Cheese
- 2 Medium Ripe Tomatoes, Sliced ¼" Thick, Slices Seeded, Lightly Salted
- ½ Teaspoon Dried Whole Basil
- ⅛ Teaspoon Ground Oregano
- 1 Tablespoon Grated Parmesan Cheese
Instructions
- Measure flour, salt and yeast into a bowl and stir to mix. Add water and use a large spoon to stir and combine all ingredients. If the emerging dough is too dry (will not incorporate all of the flour), add water 1 ounce at a time; stir. If too wet (sticky to touch), add flour 1 tablespoon at a time; stir.
- Once all of the flour is combined into the dough, turn out onto a clean, lightly floured work surface and knead for 6 minutes. Wipe out the bowl, spray sparingly with cooking oil and place kneaded dough in it. Cover with plastic wrap, then a hand towel, and allow to rise in a warm place for 1 hour.
- Preheat oven to 375 degrees.
- Lightly spray a 14" pizza pan or a 10" x 15" bake pan with cooking spray. Knead dough for 1 minute. Stretch, pull, mash and shape dough into a crust with a raised-edge within the pan. It will work more easily if you cover it and let it rest 5 minutes.
- Scatter the cheese over the crust. Arrange the tomatoes evenly on the cheese. Sprinkle with the basil and oregano. Bake at 375 degrees on a rack placed in the second from bottom slot of your oven until the cheese just begins to brown; about 25 minutes (depends on your altitude).
- Remove from oven and allow to cool for 8 minutes before cutting.
No Comments