Margarita Pizza

Ingredients

Dough:

• 1 cup plain Greek yogurt

• 1 cup AP flour

• 1/2 tsp Salt

Sauce:

• 2 shallots

• 1/2 of a spanish onion

• 2 garlic cloves

• 1/2 tsp salt

• black pepper (to taste)

• 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

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Method

1. Prepare the vegetables: Dice the shallots, onion, and garlic. Add them to a large sauté pan with the oil and salt. Sauté over medium-low heat until fragrant.

2. Simmer the sauce: Add the vegetable stock, tomatoes, oregano, basil, thyme, and chili flakes to the pan. Let the sauce simmer for 10-15 minutes.

3. Make the dough: While the sauce is simmering, make the dough. In a large bowl, combine the flour, yogurt, and salt. Knead until a dough forms, adding more flour if necessary.

4. Blend the sauce: Pour the simmered sauce into a blender and blend on medium speed until smooth.

5. Preheat the oven: Preheat the oven to 400°F (convection bake). Line 2 baking sheets with parchment paper.

6. Shape the dough: Divide the dough into two portions. Roll each portion into a crust.

7. Assemble the pizzas: Place one crust on each baking sheet. Spread 1 tbsp of olive oil and 1/2 cup of the sauce on each crust.

8. Add toppings: Top each pizza with 4 slices of mozzarella, 3-5 slices of tomato, 5 basil leaves, and a pinch of salt.

9. Bake the pizzas: Place the pizzas in the oven and bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.

10. Serve: Remove the pizzas from the oven, top with fresh basil and a sprinkle of salt, then slice and serve hot.

11. Store leftovers: Store any leftover pizza in the refrigerator in a sealed container for up to 2 days after cooking.

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Notes

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