The Pioneer Woman Tasty Kitchen
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Heirloom Tomato Margherita Pizza

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Level: Intermediate

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Description

Classic margherita pizza topped with a simple tomato sauce, buffalo mozzarella and fresh heirloom tomatoes.

Ingredients

  • 1 whole Recipe Pizza Dough (Enough For Two 10-inch Pies)
  • 5 whole San Marzano Tomatoes From Can
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, Smashed, But Kept Intact
  • 4 whole Large Basil Leaves, Bruised
  • 12 slices Mixed Tomatoes
  • 8 ounces, weight Fresh Mozzarella, Preferably Buffalo
  • Fresh Basil, For Garnish

Preparation

I suggest making the dough the night before and allowing it to rise in the fridge for 8–24 hours. Remove from fridge and allow to rise more at room temperature for about 30–45 minutes before baking (when oven is halfway heated).

In a bowl, add canned tomatoes and crush with hands or fork until chunky. Stir in oil, garlic and basil, and season with salt. Mix sauce at least 1 hour or up to 3 hours ahead. Cover and keep at room temperature until ready to use.

Place a pizza stone on the bottom of the oven. One hour before baking, heat oven to 500°F or highest setting. According to my thermometer, my oven reaches 550°F.

While oven is preheating, arrange tomato slices on a plate. Season with salt and cover until ready to use. Before using, blot with paper towels to absorb excess moisture. Slice cheese into ¼ inch rounds right before using.

Transfer first dough ball to a lightly floured surface. Use fingers to stretch and shape into a thin, 10-inch round. Flour a pizza paddle or overturned pizza sheet. Transfer dough to paddle. Remove and discard basil and garlic from sauce. Spoon over a thin layer of tomato sauce and spread from the center outward, leaving a 1-inch border. Top with half and cheese and tomatoes.

Transfer dough from pizza paddle to baking stone. Bake for about 7–0 minutes or until crust is browned. Using pizza paddle or two spatulas, remove pizza from the oven and allow to cool slightly on cutting board before slicing. Repeat with remaining dough ball. Top with basil. Enjoy.

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