Pizza Margherita

I LOVE pizza…always have. The problem with pizza in general is three-fold: The type of dough used, the fat content and the salt content. Any of the pizzas here at the HSG will be made using whole-grain wheat pizza dough (no bleached, enriched or processed ingredients), rolled out as thin as possible for that delicious, extra-crispy texture…and reduced calories. The fat and salt content will be reduced as much as possible by using as little low-fat cheese as possible coupled with no canned sauce (or anything else for that matter). Instead, I use fresh tomato and as many fresh ingredients as possible.  Also, I won’t be using fatty meats like pepperoni...hold the phone, no pepperoni?? Yeh, yeh, I know what you’re thinking…but you have got to try this pizza before you judge it…lest ye be judged…er…and besides, I bet you like it :) This is the mother of all pizzas or, as they say in Italy, "madre di tutte le pizze".  This is pizza in its purest form, the original – the classic Margherita!

 

Ingredients (4 Servings)

• 2 medium Italian (plum) tomatoes, sliced thin
• 4 garlic cloves, minced
• 8 oz low-fat mozzarella cheese, shredded
• Fresh basil leaves to garnish
• 1-2 tablespoons, Herbs de Provence, to taste
• 8 oz whole-grain pizza dough (Recipe HERE )

Preparation

·        Pre-heat oven as high as it will go (500 degrees plus). This step is VERY important so crank it up!

·        Roll the dough out as thin as you can get it…I mean go for paper thin!

·         Add the mozzarella to cover entire pizza surface, leaving ½ inch outside border

·         Add the tomato to cover, leaving 1/2 inch outside border

·         Add the fresh garlic, spreading evenly

·         Bake pizza for 5-6 minutes, turning so that it browns evenly and cheese is bubbling! Careful not to burn it!

·         Immediately add the Herbs de Provence and Basil. Let rest for 2-3 minutes.

Slice into 8 slices and enjoy!