margherita pizza

Hi friends! Hope you are having a great Thursday!

Not sure if you have plans for dinner tonight but if you don’t let this be it. Even if you do, you should probably change them. 🙂 This crust is a pioneer woman recipe that we’ve been making for awhile and since I started making it no other pizza has made the cut. It also makes two crusts and the freeze very well so that’s an added plus! The recipe is fantastic and great unchanged; the one slight change I made was out of the 4 cups of flour I added one cup of whole wheat flour. The topping was so simple but so delicious. Roma tomatoes marinated in olive oil, garlic, salt and pepper, fresh mozzarella and basil. To me you can’t go wrong with those combination of things.



adapted from

1 teaspoon active dry or instant yeast

3 cups all-purpose flour

1 cup whole-wheat flour

1 teaspoon kosher salt

1/3 cup extra virgin olive oil


3-4 roma tomatoes, sliced

2 cloves garlic, minced

Olive oil for tomatoes (just enough to lightly cover)

Kosher salt and  freshly ground black pepper

8-10 ounces fresh mozzarella, sliced

10-12 basil leaves

Parmesan cheese


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set in a warm place for 1 to 2 hours. *I’ve actually been setting my things outside to rise and because it’s so hot it has worked very well! After risen divide into two parts, I usually use one then and wrap the other in plastic wrap and stick in the freezer. It’ll stay good there for up to 6 months!


Place sliced tomatoes, minced garlic, olive oil, salt and pepper in a bowl and let marinate for 15 minutes.

Preheat oven to 500F. Lightly drizzle olive oil on baking sheet. Using your hands, stretch the dough to desired shape. Here you control thickness, however thin or thick you want! Lightly drizzle olive oil over dough and place mozzarella slices over oil. Don’t feel like you have to cover every inch of the dough in cheese, it will spread as it melts. Take tomato mixture and place all over pizza, make sure to get all of the yummy juices! Tear basil leaves and put on top of tomatoes. Sprinkle with parmesan cheese and bake for 11 to 13 minutes.



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