Margarita Pizza
Ingredients
Dough:
1 cup Plain greek yogurt
1 cup AP flour
1/2 tsp Slat
Sauce:
2 Shallots
1/2 of a Spanish onion
2 Garlic cloves
1/2 tsp salt
Crack of black pepper
1/2 tsp Chili flakes
1/2 tsp Dried thyme
1/2 tsp Dried Basil
1/2 tsp Dried oregano
15 oz Chopped tomatoes
2 tbsp Extra virgin olive oil
1/4 cup Vegetable stock
Toppings:
1 Large fresh tomato sliced
10 basil leaves
8 slices fresh mozzarella
2 tbsp olive oil
pinch of salt
Directions
1.Chop the shallots, onion, and garlic. Add them to a large sauté pan with the oil and salt. Sauté on medium low heat until fragrant.
2. Add in the vegetable stock, tomatos, oregano, basil, thyme and chili flakes. Let this simmer for 10-15 minutes.
3.While the sauce is simmering make the dough. In a large bowl add flour, yogurt and salt, kneed until a dough forms adding more flour if needed.
5.Pour the sauce into a blender and blend on medium speed until smooth.
6. Preheat oven to convection bake 400. line 2 baking sheets with parchment.
7.Split the dough into 2 and roll each of them out into a crust.
8.Place one crust on each pan and spread 1 tbsp olive oil and 1/2 cup of the sauce on each of the crusts.
9.Add 4 slices of the mozzarella, 3-5 slices of tomatoes, 5 basil leaves, and a pinch of salt on each pizza.
10.Place in the oven for 20-25 minutes until the cheeses is melted and the crust is golden brown.
11.Remove pizzas from the oven top with fresh basil and salt, slice and serve hot.
12.Store leftovers in the refrigerator in a sealed container for 2 days after cooking.
Recipe Recap
Ingredients
Dough:
1 cup Plain greek yogurt
1 cup AP flour
1/2 tsp Slat
Sauce:
2 Shallots
1/2 of a Spanish onion
2 Garlic cloves
1/2 tsp salt
Crack of black pepper
1/2 tsp Chili flakes
1/2 tsp Dried thyme
1/2 tsp Dried Basil
1/2 tsp Dried oregano
15 oz Chopped tomatoes
2 tbsp Extra virgin olive oil
1/4 cup Vegetable stock
Toppings:
1 Large fresh tomato sliced
10 basil leaves
8 slices fresh mozzarella
2 tbsp olive oil
pinch of salt
Directions
1. Chop the shallots, onion, and garlic. Add them to a large sauté pan with the oil and salt. Sauté on medium low heat until fragrant.
2. Add in the vegetable stock, tomatos, oregano, basil, thyme and chili flakes. Let this simmer for 10-15 minutes.
3. While the sauce is simmering make the dough. In a large bowl add flour, yogurt and salt, kneed until a dough forms adding more flour if needed.
5.Pour the sauce into a blender and blend on medium speed until smooth.
6. Preheat oven to convection bake 400. line 2 baking sheets with parchment.
7. Split the dough into 2 and roll each of them out into a crust.
8. Place one crust on each pan and spread 1 tbsp olive oil and 1/2 cup of the sauce on each of the crusts.
9. Add 4 slices of the mozzarella, 3-5 slices of tomatoes, 5 basil leaves, and a pinch of salt on each pizza.
10. Place in the oven for 20-25 minutes until the cheeses is melted and the crust is golden brown.
11. Remove pizzas from the oven slice and serve hot.
12. Store leftovers in the refrigerator in a sealed container for 2 days after cooking.