Amazing Pizza by Jo – Guest Post
I’ve known Joanna for just a few months. But, in that short time, she’s become a really dear friend. We have lots of things in common, one of them being food. We both love to eat, and enjoy cooking. Joanna is also a talented graphic designer, and she’s responsible for my awesomeÃ‚ logo and business cards!Ã‚ I’m so thankful for her, and am happy to have her as a guest today!
Hello there De Ma Cuisine readers! My name is Joanna Waterfall. I’m a graphic designer, and wanna beÃ‚ chef. When Rachel asked me to do a guest post for her amazing cooking blog, I must admit, I was a little intimidated. I’ve always been the kind of girl who was fine with eating cereal for dinner… until I got married 6 months ago. Then I had to learn how to cook. It’s been a rocky road, but hanging out with Rachel, reading her blog and seeing how easy cooking can be has really helped me along.
So I’m going to share with you aÃ‚ recipeÃ‚ that I’ve grown to love – and so has my husband, which is always good! It’s easy, versatile, and good for any night of the week! We’re gonna cook up some Tomato andÃ‚ MozzarellaÃ‚ Pizza! Super yums.
Having a greatÃ‚ pizzaÃ‚ doughÃ‚ recipeÃ‚ is so great,Ã‚ becauseÃ‚ once you have that, you can modify it and put whatever you like on top! I’ve made bar-b-que chickenÃ‚ pizza, veggieÃ‚ pizza, even an egg breakfastÃ‚ pizza! All have been hits, but this one is my favorite, probably because it calls for basil and I’m really proud to say I’veÃ‚ successfullyÃ‚ kept a basil plant alive for a few months now (I’ve been known to kill plants) and I LOVE the taste of the fresh basil. There’s something refreshing about using an ingredient you grew yourself. Its very rewarding – I highlyÃ‚ recommendÃ‚ it. 🙂 So here is myÃ‚ recipe,Ã‚ concoctedÃ‚ from numerous otherÃ‚ recipesÃ‚ and put into one!
Add in your own toppings, and get creative with what kind of pizza you make! This is my favorite, experiment until you find yours!
(Recipe adapted by Joanna from Joy the Baker.)
|Tomato and Mozzarella Pizza||
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 tablespoon olive oil
- 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
- 2 med size tomatoes
- 2 tablespoons fresh basil
- 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
- Salt and freshly ground pepper to taste
- Any other spices/toppings you desire!
- In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
- Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, thatÃ¢â‚¬â„¢s fine!
- Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
- When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
- Preheat oven to 450 degrees F.
- Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
- Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
- Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
- Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!