PIZZA!

I haven't been cooking lately, but I thought I would share this pizza recipe. We had a Pizza Throwdown with some friends a while ago, and this was the recipe that won. It is from a blog called www.ohsweetbasil.blogspot.com. A lady that moved out of our ward does this blog, and the recipes on there look pretty good. Anyway, this pizza was really really good. Obviously, because it won.
Four Cheese Margarita Pizza

This pizza is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margarita and while we love a traditional this one is packed with so much flavor it's hard to not make it.

The dough is a Neopolitan crust which means super thin. We prefer thin, but if you like more crust probably dont use this recipe or use two quarters of dough instead of one for each crust.

*If you love tomatoes try slicing them. I am learning to like them so I chop them into smaller bites. (I actually love them on this pizza, but don't tell my hubs or he will make me eat them in my salad! haha)

Margarita Pizza
Dough from MangiaBenePasta.com under pizza

Neopolitan Crust (4, 9-10 inch pizzas)

1 teaspoon dry active yeast
1-1/4 cups warm water
1 cup cake flour (not self-rising)
2-1/2 to3 cups all-purpose flour
2 teaspoons salt
Olive oil

Add the yeast to the warm water and allow it to sit for 10 minutes.


In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
Add the yeast mixture and stir to form a soft dough.
Turn the dough onto a lightly floured surface.
Knead until smooth and elastic, adding more flour as needed.


Coat a bowl with olive oil.
Place the dough in the bowl, turning it once to coat with oil.
Cover and let rise in a warm place.
The dough should double in volume in about 1-1/2 hours.

Flatten the dough and cut into 4 equal size pieces.
Shape each piece into a ball.
Place the balls on a lightly floured surface and cover.
Allow to rise about 1 hour, until doubled.

Shape pizza and top.

Topping

1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
4 Roma tomatoes, chopped
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes, but no more than 20 minutes.

Preheat oven to 400.

Brush each pizza crust with some of the tomato marinade.

Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses.

Place tomatoes on top of cheese, then sprinkle with shredded basil, Parmesan, and feta cheese.
Place baking stone in 6 min before and then remove and place pizza on stone and into the oven.

Bake 10-12 min or until slightly golden and bubbly!