Simple Satisfaction: Homemade Margharita Pizza

Homemade pizza is so comforting and delicious, and it can be made in a way that doesn't leave you feeling guilty and over-stuffed! Late August is the perfect time to load up your pizza with colorful, fresh veggies and herbs -- tomatoes are never more flavorful than they are this time of year, and the basil is plentiful and relatively inexpensive. I also love purple potatoes, peppers, zucchini, butternut squash, and asparagus, in whatever combination and quantity you desire. Loading your pizza with items like these adds heartiness and substance without adding unnecessary calories. Regardless of what you decide to put on your pie, cutting back on sauce and cheese deducts very little from the experience, and allows you to indulge in yummy pizza virtually guilt-free.

Below is the recipe for my favorite late-summer concoction: Homemade Margharita Pizza with an olive oil base, topped with tons of fresh tomatoes and basil, a touch of mozzarella, and a balsamic reduction drizzle.

If you're running short on time, you can make the pizza using pre-made dough (Whole Foods sells fresh, ready-to-bake pizza dough in both white and whole wheat). If you want to go all the way, the recipe below is easy and delicious. Either way, have fun and enjoy!

Ingredients:

• Dough:
• 3 1/2 to 4 cups all-purpose flour, plus more for rolling 
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups hot water
• 2 tablespoons EVOO

Toppings:

3 large, ripe organic tomatoes, sliced thin

15-20 basil leaves, julienned

1/2 cup shredded mozzarella

1/4 cup freshly grated parmesean

EVOO

3/4 cup balsamic vinegar

s&p

Directions for Dough:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Place dough ball on a lightly floured surface and knead/stretch out to create a large circle. 

Heat outdoor grill to a medium heat. Place dough directly on the grill and cook until lightly brown and firm on both sides, but no longer than 5 minutes total (dough does not need to be cooked through, just slightly crisped.  

Directions for Pizza:

Preheat oven to 450. Cover toasted pizza crust with a thin layer of EVOO (about 1-2 tablespoons). Sprinkle with sea salt and freshly cracked pepper. Add a layer of thinly sliced tomatoes. Add a bit more s&p to top of tomatoes.Cover with basil, mozzarella and parm.

Place pizza in oven for 10-15 minutes, or until crust is browned and cheese is thoroughly melted.

While pizza is cooking, add balsamic vinegar to a small sauce pan and place on the stove over high heat. Boil   vinegar for 10-15 minutes, or until it thickens to the desired consistency.

Once pizza is cooked, remove from oven and drizzle with the vinegar reduction. Add a bit more pepper, if you'd like. Enjoy!