I like to roast the tomatoes so they become a soft, sweet, roasted tomato spread for the top of the pizza dough. Roasting the tomatoes is especially good to do if it is not tomato season.
If you end up making the dough yourself you can freeze any extra dough for another time. I have also added another one of my favorite topping combinations below.
Thin Crust Pizza Margartia
Makes Three 12" Crusts and serves 4 people ( 3 slices each)
For the dough:
1 package of active dry yeast
1 tsp sugar
1 cup of warm water
2 Tbsp Olive Oil
3 cups flour, plus more for dusting
1. Prepare the pizza dough: In a bowl of an electric mixer fitted with a dough hook, combine yeast, sugar and warm water, stir gently to dissolve. Let the mixture stand 5- 10 mins until it starts to foam.
2. Turn the mixer on low and add the salt and 2 tbsps of olive oil. Add in the flour a little at a time, mixing on lowest speed, until flour is incorporated. Keep mixing on medium speed, if it feels really sticky add a little more flour, if it is dry and crumbly add a little more water.Keep mixing for 5 minutes until the dough comes to a ball and become elastic.
3. Coat the dough with a little oil and place it back in the bowl. Cover with plastic wrap and a damp towel and let it rise in a warm spot for 1 hour.
4. Once the dough has doubled in size, divide into 3 even balls. Cover and let rest for 10 mins to make it easy to roll out. (If the dough is not rolling easily, let it rest a little while longer.)
5. At this point you can use the dough immediately, wrap the balls of dough in plastic wrap and refrigerate until ready to use, or you can freeze the dough for later use.
6. When you are ready to use the dough, preheat the oven to 500 degrees with baking sheet in the oven.
7. Roll each section out into a 12" circle or oval shape. Place the dough on parchment paper.
8.Place the toppings on the dough (all the way to the edge) and brush crust with a little olive oil
9. Once the baking sheets are preheated place the parchment paper on the sheet (one pizza per baking sheet) and bake for 10-15 mins. Check at 10 mins and make sure it is not burning on the bottom. You can serve one pizza while the others are baking in the oven, or bake all the pizzas and reheat before serving.
For the topping:
15 large roma tomatoes
Herbs of choice (thyme, rosemary, oregano)
8 oz Fresh Mozzerlla
1. Cut 15 roma tomatoes in half or in quarters and place on a baking sheet. Coat with oil, salt, pepper and herbs. Roast at 350 degrees for 40-45 mins, until soft. You can make this ahead of time and set aside until ready to use. (You can prepare this as the dough is rising)
2. Once the tomatoes are soft, spread them on the pizza dough, covering as much as possible and top with slices of fresh mozzarella and chopped basil. Use 5 large tomatoes per pizza or 6-7 if they are smaller.
3. Bake pizza at 500 degrees for 10-15 mins, checking at 10 mins to make sure bottom is not burning.
Prosciutto, Asparagus, Fresh Mozzarella and Lemon:
4 oz thin slices prosciutto
1 bundle asparagus
8 oz fresh mozzarella
1. Chop the asparagus into 1 inch pieces; discarding the tough bottoms of the stalks.
2, Sautee the asparagus in a little olive oil salt and pepper for 5-8 mins, until soft.
3. Brush the pizza dough with a little oil and place slices of prosciutto and mozzeralla on top. Top with asparagus and slices of lemon.
4. Bake 10-15 mins at 500 degrees, checking at 10 mins to make sure bottom is not burning.