Margarita Pizza
Ingredients
Dough:
1 cup plain Greek yogurt
1 cup AP flour
1/2 tsp Salt
Sauce:
2 shallots
1/2 of a spanish onion
2 garlic cloves
1/2 tsp salt
black pepper (to taste)
1/2 tsp chili flakes
1/2 tsp dried thyme
1/2 tsp dried Basil
1/2 tsp dried oregano
15 oz chopped tomatoes
2 tbsp extra virgin olive oil
1/4 cup vegetable stock
Toppings:
1 large fresh tomato sliced
10 basil leaves
8 slices fresh mozzarella
2 tbsp olive oil
pinch of salt
Method
Prepare the vegetables: Dice the shallots, onion, and garlic. Add them to a large sauté pan with the oil and salt. Sauté over medium-low heat until fragrant.
Simmer the sauce: Add the vegetable stock, tomatoes, oregano, basil, thyme, and chili flakes to the pan. Let the sauce simmer for 10-15 minutes.
Make the dough: While the sauce is simmering, make the dough. In a large bowl, combine the flour, yogurt, and salt. Knead until a dough forms, adding more flour if necessary.
Blend the sauce: Pour the simmered sauce into a blender and blend on medium speed until smooth.
Preheat the oven: Preheat the oven to 400°F (convection bake). Line 2 baking sheets with parchment paper.
Shape the dough: Divide the dough into two portions. Roll each portion into a crust.
Assemble the pizzas: Place one crust on each baking sheet. Spread 1 tbsp of olive oil and 1/2 cup of the sauce on each crust.
Add toppings: Top each pizza with 4 slices of mozzarella, 3-5 slices of tomato, 5 basil leaves, and a pinch of salt.
Bake the pizzas: Place the pizzas in the oven and bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
Serve: Remove the pizzas from the oven, top with fresh basil and a sprinkle of salt, then slice and serve hot.
Store leftovers: Store any leftover pizza in the refrigerator in a sealed container for up to 2 days after cooking.
Notes
