Appetizers
Margherita Pizza
D'Argenzio Winery
1301 Cleveland Avenue
Santa Rosa, CA 95401
dargenziowine.com
- RECIPE YEAR: 2014
- RECIPE BY: http://ciborustico.com/
- YIELD: Serves 4
- PAIRS WELL WITH: Sangiovese Sant' Angelo
Fresh tomatoes, mozzarella di bufala, basil and olive oil are combined in this classic pizza.
Ingredients:
- 1 1/2 cups warm water (105° to 115°F)
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 2 tomatoes, sliced
- 1/3 pound mozzarella di bufala, sliced
- 2 tablespoons olive oil
- 2 teaspoons salt
Directions:
In a bowl, combine the warm water and yeast and let stand for 15 minutes. Add the flour and slowly mix until smooth and elastic, 10 to 15 minutes. Shape the dough into a ball. Preheat the oven to 475°F. Sprinkle a pizza pan with flour. Roll out the dough into a 10- to 12-inch round and place in the pan. Top the dough with the tomatoes, cheese and olive oil. Bake until the crust is browned and the cheese is bubbling, 6 to 8 minutes. Cut into slices and serve.
