Sunday night is usually pizza night in my family, but I am not talking about delivery or grocery store pizza! Nope, this one is completely homemade and it’s a definite favorite. Of course, it’s a little bit more work, but it’s like eating at your favorite gourmet pizza restaurant only…much better, most probably healthier and definitely cheaper!
As a bonus, my youngest daughter really likes to prepare the pizzas with me so I get to spend some fun, quality time with her. She especially likes to help preparing the dough, cutting tomatoes and fresh basil and spreading our special sauce, while
If you can’t be bothered to prepare the dough from scratch, you can also buy some balls pf dough which are sold in the frozen section in my grocery store. I am petty sure that most grocery store carry them but if yours don’t, you can also use Naan bread as your pizza crusts. I find that they are a really delicious and quick option (better than actual pre-packaged pizza crusts in my opinion).
Homemade Margherita Pizzas
This is our traditional Sunday night dinner and a huge favorite in my family!
Credit: Julie Paillé
- For the dough:
- 1 1/2 cups warm water
- 2 packets (1/4 ounce each) active dry yeast
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil, plus more for bowl and drizzling
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for work surface
- 1/4 cup homemade basil pesto ( or store bought if you don’t make your own)
- 1/4 cup tomato sauce
- 1/2 cup homemade sauce
- 4 teaspoons extra virgin olive oil
- 16 cherry tomatoes, quartered
- 1 container (200 gr) Bocconcinis cheese ( I use “pearls” size, because there is no chopping needed)
- 1/2 cup sliced kalamata olives
- a bunch of fresh basil, chopped (about 1 loose cup)
- salt and pepper
For the homemade sauce:
- For the dough</strong>:Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes. Divide into 4 equal portions for individual pizzas.
- Preheat your oven at 400F.
- Using your hands, roll each portion of dough in flour and work them to form a oval pizza but pulling gently in regular motions. Don’t pull too quickly because the dough will break. It needs a little practice but I am sure you’ll soon be a pro!
- Put each prepared individual raw crust on a pan lined with parchment paper. Drizzle each one with a teaspoon of oil and, using your hands, spread the oil evenly on each dough.
- Spread the homemade sauce evenly on each dough, leaving no more than about half an inch edges.
- Add the tomatoes, olives, bocconcini cheese and fresh basil. Sprinkle with salt and pepper.
- Bake in the oven about 10 minutes or when the crust is golden on the edges and underneath. Enjoy!
For the homemade sauce: Simply mix the pesto with the tomato sauce in a bowl. Assemble your pizzas: