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 Pizza Margherita
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Dough: (or use premade dough)
1 seven g. packet of dried yeast
1 ½ c. all purpose flour
1 ½ c. cake flour
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- Tsp salt
- ½ c corn meal
- ¾ c water
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| Dissolve yeast in ¼ cup lukewarm water- set aside for 10 min. Combine flour and salt. Add to yeast and stir well with wooden spoon. Add ½ c water gradually. Adjust water and add more flour if necessary to get a dough that is soft but not wet. Turn dough onto a floured surface and kneed for 10 min. Put into a small bowl and let rise for 2 hours. Roll out into crust and prebake for 7 minutes at about 300F. |
| Margherita topping:
2 pounds very ripe plum tomatoes
Salt
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16 basil leaves
¼ c extra virgin olive oil
½ pound Caromont Farmstead Chevre
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Thinly slice tomatoes and sprinkle with salt and oil. Place on prebaked crust and top with cheese. Add basil leaves and other spices to taste. Bake at 425F for 12-15 minutes. Enjoy!
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