I’ve been trying to perfect a healthy pizza for quite some time now. This is by no means perfect, but it is by far the best pizza I have ever made. I actually liked this pizza better than the local Onsted pizza place’s pizza (Hattie’s). Several of the ingredients came from my garden.
Insert your pizza stone in the oven and preheat to 500F. Let it pre-heat for at least an hour.
Follow my no-knead bread dough recipe . Instead of shaping into bread loaves, cut the dough in half, fold it a few times, and stretch it out into pizza shapes. (I won’t describe that as I’m not very good at it yet). Place on a well floured pizza peal or an edgeless cookie sheet and let rise for about 1 hour.
2 tomatoes (mine aren’t ripe yet so I bought some)
fresh oregano (from the garden)
fresh basil (from the garden)
onions (from the garden)
1lb good quality whole milk mozzarella
good quality Parmigiano-Reggiano
extra virgin olive oil
Slice the tomatoes into about 1/4 inch slices and salt both sides. Lay out on a kitchen towel to dry for at least 20 minutes (hat tip to Chef Snow for this tip.)
Just before baking, top the pizza. Chop the herbs and spread directly on the dough. Mince the garlic and spread it with the herbs. Shred the mozzarella (I used my Cuisinart food processor) and put half on each pizza. Slice the onions and spread on top of the cheese. Lay out the tomatoes as in the picture on the very top. Drizzle olive oil over the top. Sprinkle salt and pepper on top.
Slide the pizza (bake one at a time) onto the hot stone and immediately close the oven. I did not fill the oven with steam as with my bread recipe. Turn the oven down to 450F and bake for about 12 minutes.
Grate Parmigiano-Reggiano over the top. Individuals may enjoy adding garlic salt or red pepper flakes.