In my house, we rarely order pizza. I make my own homemade pizza and although some people look at me like I'm a Martian, I must confess that for me making pizza is as easy as making arepas (that's my daily bread). Invariably, I make Margherita pizza for my kids and I get creative with pizzas for the adults–like this delicacy with Serrano ham, fig jam and arugula that I shared last week, or the pizza that I'm sharing with you today which, by the way, is one of my favorites.
Read more ¿Qué más? Low calorie Margherita Pizza
For this particular pizza, I make the dough mixing equal parts of unbleached flour and whole-wheat flour. Usually I have my own homemade tomato sauce, but it works if you use canned tomatoes, garlic and some fresh basil leaves. Look at the pictures for the step-by-step process.
For more of my recipes, please visit my cooking blog.
Image via Enriqueta Lemoine
Ingredients for 2 medium pizzas
Ingredients for 2 medium pizzas
1 no kneading pizza dough recipe (here I tell you how to do it)
1/2 cup tomato sauce
1/2 cup crumbled goat cheese
1 cup artichoke hearts in water, cut into 4
1/2 cup black olives pitted and sliced
2/3 cup red onion, julienne
2/3 cup mozzarella, shredded
1 can anchovy fillets in olive oil
Cornmeal for pizza paddle
Preheat the oven...
Preheat a stone pizza at least half an hour in an oven at 415°F.
Get the dough ready...
On a floured surface, with a roller, extend the dough. Sprinkle some cornmeal on the pizza peel and carefully place the dough on it.
Fill the pizza...
Evenly distribute tomato sauce, goat cheese, artichokes, olives, onions, anchovies and finally the mozzarella cheese.
To the oven...
With the help of the pizza peel, place the pizza on the stone and bake for 12 minutes, until the dough looks crispy.
Slice...
With a pizza cutter, cut the pizza.
Enjoy it!
Serve hot. Pair it with a salad and a cold beer.
