Monday, 28 January 2013

deep pan margherita pizza

This is my version of a very simple and straight forward pizza. Perfect for 'meat-free Mondays' or for when you've got some left over bread dough to use up. By all means feel free to add what ever toppings you want. I find the best pizzas are often the most simple but go with what your heart desires. I have even made an awesome pizza using some left over dr pepper shredded pork as the base. It truly rocked. You can use a baking sheet, pizza stone or cast iron skillet. The secret to having an evenly cooked pizza with a crispy bottom is to make sure the oven and sheet/stone/skillet is preheated completely. I use a cast iron skillet that's approximately 25cm diameter as I don't yet have a pizza stone.

These quantities make one approximately 25cm diameter pizza.

1/4 quantity of basic pizza dough (approx 300-400g)
400g tinned chopped tomatoes drained of excess liquid
2-3 tbsps pesto (homemade is best)
1 ball of mozzarella
salt and pepper to taste

  1. Preheat your oven so that it is pretty much as hot as it will go. I generally go for 220C. Put your baking sheet/stone/skillet in the oven and leave to heat up.
  2. Once the oven has reached full heat, roll out your dough to the size of your cooking pan. 
  3. Place the dough in your pan taking care not to touch it as the pan will be super hot.
  4. Spread the pesto over the base followed by the chopped tomatoes then tear the mozzarella with your hands and scatter over the top. Season with salt and pepper to taste then bake in the oven for around 13 minutes or until golden brown on top.


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