Much of the trick to making pizza is shaping the dough. While most of us cant send the dough twirling toward the ceiling, everyone can roll it out with a rolling pin or stretch it with their fingers. This dough is dry enough to roll out, but if you're using a sticky dough, its easier to pull it into a round with your fingers. You can also alternate between stretching the dough and rolling it with a pin. Once you've made the dough, topping possibilities are limitless. Here are recipes for two pizzas: the classic pizza Margherita found everywhere in Italy and, in the variation, a French pizza made with Roquefort cheese and walnuts. Makes two 11-inch pizzas.
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Extra virgin olive oil (for brushing)
1 1/2 pounds pizza dough
4 medium tomatoes (sliced)
12 ounces mozzarella cheese (sliced)
6 large basil leaves (optional)
Servings Per Recipe: 2
Amount per Serving
- Total Fat: 58.9 g
- Saturated Fat: 27.4 g
- Trans Fat: 0 g
- Cholesterol: 134.4 mg
- Sodium: 2723.6 mg
- Total Carbs: 192.5 g
- Dietary Fiber: 9.4 g
- Sugars: 8.9 g
- Protein: 64.1 g
Preheat the oven to 500°F. Coat the basil leaves with olive oil, roll them up, and slice the roll so you end up with thin strips. Arrange the tomato slices and cheese slices on the pizza.
Bake for about 15 minutes, or until the crust is brown. Just before the pizza is done, sprinkle the basil strips over the top, and bake until done.
Roquefort and Walnut Pizza:
Follow the recipe for pizza Margherita, replacing the tomatoes and mozzarella cheese with Roquefort cheese and walnuts. Crumble 8 ounces Roquetort cheese on top of the dough, then sprinkle over 1 cup coarsely chopped walnuts. Bake for about 15 minutes, or until the crust is brown.