Margarita Pizza

Please forgive this awful, horrible, no good picture. It's an old one. But, I promise the pizza is delicious!!!

Still have roma tomatoes and feta cheese left over from the greek salad? No problem!! Make Four Cheese Margarita Pizza!!



The
dough is a Neopolitan crust which means super thin. We prefer thin, but
if you like more crust probably dont use this recipe or use two
quarters of dough instead of one for each crust.



*If
you love tomatoes try slicing them. I am learning to like them so I
chop them into smaller bites.



Margarita Pizza

Dough from MangiaBenePasta.com under pizza



Neopolitan Crust (4, 9-10 inch pizzas)



1 teaspoon dry active yeast

1-1/4 cups warm water

1 cup cake flour (not self-rising)

2-1/2 to3 cups all-purpose flour

2 teaspoons salt

Olive oil



Add the yeast to the warm water and allow it to sit for 10 minutes.





In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.

Add the yeast mixture and stir to form a soft dough.

Turn the dough onto a lightly floured surface.

Knead until smooth and elastic, adding more flour as needed.





Coat a bowl with olive oil.

Place the dough in the bowl, turning it once to coat with oil.

Cover and let rise in a warm place.

The dough should double in volume in about 1-1/2 hours.



Flatten the dough and cut into 4 equal size pieces.

Shape each piece into a ball.

Place the balls on a lightly floured surface and cover.

Allow to rise about 1 hour, until doubled.



Shape pizza and top.



Topping



1/4 cup olive oil

1 tablespoon minced garlic

1/2 teaspoon sea salt

4 Roma tomatoes, chopped

8 ounces shredded Mozzarella cheese

4 ounces shredded Fontina cheese

10 fresh basil leaves, washed, dried

1/2 cup freshly grated Parmesan cheese

1/2 cup crumbled feta cheese



Stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes, but no more than 20 minutes.



Preheat oven to 400.



Brush each pizza crust with some of the tomato marinade.



Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses.



Place tomatoes on top of cheese, then sprinkle with shredded basil, Parmesan, and feta cheese.

Place baking stone in 6 min before and then remove and place pizza on stone and into the oven.



Bake 10-12 min or until slightly golden and bubbly!