Wednesday, November 23, 2011

Pizza Night #13 - Margheritta Pizza w/ Basil Oil

Boy it has been a WHILE since I have posted a pizza night, and that's probably because we have been so dern busy we haven't really done many pizza nights (although I do have 2 new pizza nights to post when I have time so keep an eye out). For a few Pizza Nights, we made our Spinach, Ricotta, & Mozzarella pizza (which we LOVE) but we kind of grew sick of it... it's a pretty "heavy" pizza.

So off to the computer I went and found this yummy recipe. We didn't make the dough as the recipe calls for (remember my pizza night fail?), so here is what we did.

Margheritta Pizza with Basil Oil
About 6 tbsp. extra-virgin olive oil, divided
1  can (14.5 oz.) crushed or diced tomatoes (preferably organic), whizzed briefly in a food processor to a chunky purée
2 garlic cloves, thinly sliced
1 cup lightly packed basil leaves
6 oz fresh mozzarella, cut into 1/2-in. cubes
About 1 tsp. dried oregano

  • In a medium pot, heat 2 tbsp. olive oil over medium heat until hot but not smoking. Add garlic and swirl in hot oil until it starts to smell good, about 15 seconds. Stir in tomatoes and simmer, uncovered, to thicken and cook off the "canned" flavors, at least 25 minutes.
  • While sauce is cooking, put 1/4 cup olive oil and basil leaves in a food processor and whirl to finely chop basil, scraping down sides of bowl as needed. Stir 1 tbsp. basil oil into tomato sauce as it's cooking, along with 1 pinch salt. Pour remaining basil oil into a small bowl and cover surface with a thin layer of olive oil.
  • Toss dough and set on pizza stone or baking sheet sprinkled with cornmeal.
  • Spoon 3 to 4 tbsp. tomato sauce onto dough, leaving at least a 1/2-in. border.
  • (optional) Layer pepperoni
  • Cover with mozzarella and oregano
  • Bake according to dough directions (ours says *400 for 18-25 min), until dough is slightly golden.
  • Remove from oven and let sit a few minutes
  • Drizzle pizza with basil oil (we then used a spoon to spread it around)


This is definitely a keeper!


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