Margarita pizza- Recipe

Dough Recipe for 2 pizzas

1 1/4 cup water
2 tablespoons extra virgin olive oil
4 cups white bread flour
1 1/2 teaspoons salt
1/2 teaspoon granulated sugar
1 teaspoon rapid-rise active dry yeast


Dough Recipe for 1 pizza

5/8 cup water
1 tablespoon extra virgin olive oil
2 cups white bread flour
1 teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon rapid-rise active dry yeast


Filling (for one pizza)

aproximately 3 oz of Classico Sun-dried tomato pesto (or another pesto or sundried tomato paste)
mozzarella (1 cup)
2 roma tomatoes, sliced
Handful of basil leaves, chopped (to your taste)
handful of grated parmesan 
Lightly sprinkle tomatoes and pizza with garlic powder (to your taste)
Season with salt and pepper and a drizzle of olive oil

1. Pour water and olive oil into the bread machine pan.

2. Sprinkle over the flour, ensuring that it covers the liquid. Add the salt in one corner of the bread pan and the sugar in another corner. Make a shallow indention in the center of the flour, then add the yeast.

3. Set the bread machine to the dough setting. If you have a pizza dough setting use that otherwise use the basic dough setting. Press Start. (Mine has a pizza dough setting and takes 50 minutes)

4. Meanwhile, lightly oil your pan or get out a baking stone and your other pizza ingredients close to the time that the buzzer goes off. I've discoverd that the sooner you get the dough rolled out and the pizza in the oven the better the crust. If you take too long (the first time I didn't have anything ready and it took me at least 30 minutes) then the dough gets more elastic.

5. Preheat the oven to 425 degrees. When the dough cycle has finished, remove the dough from the bread machine. If you are making the larger quantity, divide in two. Punch the dough down gently and work into a 12 inch flat circle.

6. Arrange your pizza ingredients.

7. Bake pizza for 15-20 minutes.