Yummy pizza to use fresh garden tomatoes and basil.
For dough:
1. Mix yeast and sugar in warm water. Let sit for 5-10 minutes until frothy.
2. Add olive oil, salt, and flour until dough is just slightly sticky. (Using a dough hook makes it easier for this volume of dough.) Let rest 5-10 minutes. Divide into four balls of dough. Freeze half for next pizza night in zip lock bags coated with oil inside.
3. Prepare pizza stone by placing in oven and preheating to 425. Roll out each ball of dough to desired size on parchment paper sprinkled with cornmeal.
Topping:
4. Prepare fresh tomatoes by cutting out stems and making an 'X' with a sharp knife on the bottom of each. Place in boiling water for 30 seconds, then an ice water bath. Peel the skin off. Cut each tomato in half perpendicular to the stem, and scoop out seedy watery areas. Cut roughly into chunks.
5. In food processor, chop clean, dry basil leaves. Drop garlic through feed shoot while running to mince. Add tomatoes, oregano, and salt and pulse until tomatoes reach desired consistency. Pour sauce onto a cheesecloth over a colander and allow to drain a bit.
6. Pour about 1 tablespoon olive oil on each pizza and spread with the back of a spoon. Add half the sauce to each pizza and spread again. Spread cheeses evenly over top of sauce.
7. Pull pizza stone out of oven briefly and slide prepared pizza on parchment onto it. Bake for 12-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 189 | ||
Calories from Fat: 96 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 37.7mg | 12 % | |
Sodium 1256.6mg | 43 % | |
Potassium 347.8mg | 9 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.1g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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