Sunday, 13 May 2012

Margherita Pizza

I'm all about adding as many ingredients into a dish as possible. As long as the ingredients are complementary, the dish is only gonna taste better. But! when it comes to pizza, I'm a minimalist. My rules for making pizza: use quality ingredients and use just a couple of them.

I'm in Toronto for the weekend and I can stay at Anna's boyfriend's place under the condition that I make dinner. That sounded like a pretty good deal to me. We made pizza and it was delicious because I used water packed mozzarella and fresh basil. I'm still trying to figure out if 8 dollars for a piece of mozzarella was really worth it. If there is a cheaper way of getting them then I would be making pizza everyday. The basil is from my herb garden that I had planted about a month ago. They are still babies but they were the best!



I made two kinds of pizza last night, a Margherita pizza and a sausage and cheese pizza. Obviously Mike loved the sausage pizza and ate a chunk of it before I could get a picture. 


1 Pkg of store bought or homemade pizza dough 
Pizza sauce
Water packed mozzarella
3 Italian sausages
Fresh basil

Divide the dough into half, one for the Margherita pizza and one for the sausage pizza. Do not knead the dough before stretching it out. Flatten the dough into the shape of your pan by gently pulling the sides. If the dough was well rested, it should not tear. Cover it with a thin layer of pizza sauce.


Cut the mozzarella ball into slices and place on top of the pizza sauce. Bake in a 450 degrees oven for 20 minutes then sprinkle with fresh basil. 

Take the Italian sausages out of their casing and  brown them in a pan. Crumble the mozzarella over the pizza sauce then pile on the sausage. Bake for 20 minutes until the bottom is brown and crispy.



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