Pizza Margherita

At my house, we have Pizza Night at least once a week. But we never go out for it- I always make it fresh. It's actually easier than you might think. And we simply LOVE it. It's one of Hubby's favorite meals!


When you make it at home, it always comes out tasting way lighter and healthier than the ones you'd get at a restaurant or pizza joint. Since we have it so often, I always experiment with different toppings. Last week, we had this amazing Pizza Margherita that was so insanely delicious that I just had to share it with all of you. I wasn't going to do another pizza post because I already featured a Veggie Pizza a while back. But this one was so amazing that I thought it deserved its own entry! =)

(1) The Thin & Crispy Pizza Crust

Please see this prior post, Veggie Pizza, for step by step instructions on how to make the dough. If it's your first time working with pizza dough, it'll be a good tutorial for you.

I love this crust and use it on all my pizzas. It's super easy to make and it produces the most amazing golden-crispy crust ever. Now, you should know that Hubby and I are thick crust type of people. Yup. We love carbs and in the past, before I started making my own pizzas, we always ordered everything with a Pan Crust. But now we're reformed! We're absolutely in love with this thin crust recipe- because it's simply better than any thick crust out there! So I implore all of you to give it a try, even if you're a usually a thick crust lover. =)


Now, if you've read the previous Veggie Pizza entry, you'll know that I have a secret method of getting the pizza crust to be super crispy. It's a non-traditional/strange way of making pizza but boy, does it deliver results! I bake the crust completely before putting any of the toppings on! Yup. It allows for maximum crispiness of the crust.

After you put the toppings on, it goes back into the oven for only about 10 minutes, to allow for the cheese to melt. This method will give you a crispy crust throughout the entire pizza. (I hate it when I order a thin crust pizza and the middle of the pizza is soggy! It's the worst!)

In my Veggie Pizza post, I also address this topic by saying:

I make my pizzas in a very unique way. I start by sauteing most of the toppings, so that they are mainly cooked through. And similar to what you do with a tart, I bake the crust first, before adding the toppings. After assembling the pizza, it then goes back into the oven for a few more minutes, simply to melt the cheese. Doing this serves two purposes: (1) It allows for a better tasting pizza. Sauteing the toppings locks in the flavor and will give you a more savory pizza. This makes it so that a veggie pizza, without fatty sausages and pepperoni, will still be full of flavor. And (2) it produces a better crust- super yummy and crispy!

(2) The Toppings

Fresh Mozzarella, sliced.
Fresh Basil, cut into strips.
Roma tomatoes, seeded and diced.

Freshly grated Parmesan Cheese! YUM.

Freshly cracked pepper and sea salt.


(3) Assemble the Pizza~!

Place Mozzarella on your pre-baked pizza crusts.

Sprinkle liberally with fresh basil.


Add the Roma tomatoes.


Sprinkle the Parmesan. Liberally!

Top with all the seasonings and drizzle with olive oil, evenly throughout the pizza.


Bake in the 425 degree F oven for about 7-10 minutes until the cheese has melted.

(4) Dig In!

This pizza is SO gorgeous! It would make a beautiful appetizer for a party, if you used cookie cutters to make small, bite-sized rounds of pizza crust before topping it.


This pizza was outta this world! It was better than any Pizza Margherita we've had! My favorite part was when the Parmesan browned and became crispy on the outer crust of the pizza. It was so delicious! So make sure to sprinkle a generous amount of Parmesan onto the crust when you make this pizza! =)

I know that making pizza from scratch may seem daunting. But don't let it scare you! It's simpler than it seems. And once you get the hang of it, it's really no big deal and you'll want to make it every week! Everyone should give it a try!


Please click HERE for all the recipes shown in this entry.

Veggie Pizzas

One of Hubby's favorite foods is pizza! Since I started baking my own a few months ago, we've rarely gone out for it. This home made version tastes lighter and healthier, but still has a nice savory flavor that will make you want to go back for more!


I make my pizzas in a very unique way. I start by sauteing most of the toppings, so that they are mainly cooked through. And similar to what you do with a tart, I bake the crust first, before adding the toppings. After assembling the pizza, it then goes back into the oven for a few more minutes, simply to melt the cheese. Doing this serves two purposes: (1) It allows for a better tasting pizza. Sauteing the toppings locks in the flavor and will give you a more savory pizza. This makes it so that a veggie pizza, without fatty sausages and pepperoni, will still be full of flavor. And (2) it produces a better crust- super yummy and crispy!

Start by preparing the dough about an hour in advance.

Mix yeast, sugar, and warm water. Stir gently until combined and no clumps remain. Let mixture sit for about 5-10 minutes.


When it's ready, it should look like this- opaque. It will have also increased in volume.


Add flour, oil, and salt. Using an electric mixer on medium speed, mix until everything is combined and looks "flaky," as pictured above.


Now, using your hands, gently push the "flakes" together until it forms into a ball. Kneed 2-3 times. Brush a thin layer of olive oil over the dough and cover with Saran wrap. Let it sit and rise in a warm area for about an hour, until it doubles in size.


While the dough rises, prepare the toppings. You can use any veggies, but I chose bell peppers, onions, sun-dried tomatoes, and artichoke.


Dice the onion and green pepper. Saute in olive oil, with garlic salt and Italian seasoning, until almost cooked through.


Since I used canned sun-dried tomato and artichoke, they don't need to be cooked. Just drain them well and give them a quick chop.


When your dough is ready to go, divide into four equal pieces. On a floured surface, roll out each piece of dough until it is about 8 inches in diameter (makes four personal pizzas).


Coat the bottom of a cookie sheet generously with olive oil. Make sure that all parts of the dough is covered in it- both top and bottom. Use a Silpat, if you have one. Poke the dough a few times with a fork (this prevents the dough from bubbling up in the oven). Bake at 425 for 12-15 minutes, or until the crust is a light golden brown.


Set up an assembly station with the toppings, pizza sauce (I just use Prego), cheese, and pizza seasoning. It's important to have pizza seasoning, because it's what gives the it that great pizza flavor! Unfortunately, it's hard to find. I looked for it at all the major grocery stores and couldn't find it. I finally ordered mine online at this great site that I found. I got the 4 oz jar, and it's lasted me forever! Well worth the investment. =)

Add a layer of pizza sauce to the crust, followed by a thin layer of cheese.

Add your toppings...

...followed by a thick layer of cheese. Adding on the cheese last makes it so that your toppings won't burn. It also "binds" all the toppings together. Sprinkle with a thin layer of pizza seasoning, enough to cover the entire pizza- about a teaspoon.

Bake in the oven for 5-10 more minutes, until cheese melts (depends on if you like your cheese to be just melted or slightly browning on top).

This recipe should serve four. But if you have a hubby like mine, it'll probably only serve three. =)


This recipe is also great for parties! Make them into bite sized pizzas by using a small round cookie cutter to create mini crusts. Roll out a large piece of dough and cut the crust with the cookie cutter, like you would for sugar cookies. Then follow the rest of the recipe, as is.


Click HERE for the recipes shown in this entry.