To be honest, K and I hardly cook in our brand new kitchen. It’s really bad actually… We typically hang out at my parents house and eat meals like this, this and this.
One day, K and I made a real effort to get off work early and cook a dinner for ourselves. First meal on our list was pizza! We made a pizza margherita that night, and I surprised by how easy it was. Check out the recipe below:
Note: You will need a pizza stone for this recipe. I used this one.
1 large ball of fresh mozzarella cheese
1 bag of pizza dough from Trader Joe’s
6-8 fresh basil leaves
— Sauce —
2 cans peeled tomatoes
4-5 cloves of garlic, chopped
3 tbsp extra virgin olive oil
1 bay leaf
1 tsp oregano
5 fresh basil leaves, roughly chopped
Salt and pepper to taste
Pinch of chili flakes
Brown the garlic and chili flakes in the olive oil in a sauce pan. Add in the tomatoes and salt, and let it stew for 20 minutes. Take a potato masher and break up the tomatoes until it’s a thick and slightly chunky consistency. Add in the oregano, bay leaf and basil and let the sauce stew for another 15 minutes. Let the sauce cool down before smearing it on the pizza dough.
Place dough on a floured surface and let it rest for 20 minutes.
Preheat oven to 450 degrees.
After it has rested, stretch the dough out to a round that’s 14 inches in diameter on a floured surface, then brush the dough with olive oil. Carefully transfer the dough to a pizza stone. Try not to press the dough into the stone. I made that mistake and lost some of my pizza crust. Take heaping spoonfuls of the sauce and spread it over the dough. Extra sauce can be reserved for some tasty spaghetti!
Pinch off 1 inch chunks of the mozzarella and sprinkle it over the pizza. Take your fresh basil leaves and evenly space it over the pie.
Pop the pizza with the stone into the oven and let it cook for 18-20 minutes or until the bottom of the pizza is golden brown. The pizza should be crispy on the bottom and gooey on the top. Enjoy!