Instructables
Picture of deep pan margherita pizza
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This is my version of a very simple and straight forward pizza. Perfect for 'meat-free Mondays' or for when you've got some left over bread dough to use up. By all means feel free to add what ever toppings you want. I find the best pizzas are often the most simple but go with what your heart desires. I have even made an awesome pizza using some left over dr pepper shredded pork as the base. It truly rocked. You can use a baking sheet, pizza stone or cast iron skillet. The secret to having an evenly cooked pizza with a crispy bottom is to make sure the oven and sheet/stone/skillet is preheated completely. I use a cast iron skillet that's approximately 25cm diameter as I don't yet have a pizza stone.

Don't forget that if you like this recipe you can find many more ideas on my blog. http://eating-properly.blogspot.co.uk/
 
 
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Step 1:

The dough ingredients
1 kg strong white bread flour
1 tsp salt
1 tbsp sugar
14g fast action dried yeast
4 tbsp olive oil
approx 600-700ml warm water

Other Ingredients
1/4 quantity of the basic pizza dough above (approx 300-400g)
400g tinned chopped tomatoes drained of excess liquid
2-3 tbsps pesto (homemade is best, my recipe is below)
1 ball of mozzarella
salt and pepper to taste
mistyp1 year ago
Your pesto pictures look amazing!