Daily Recipe: Gluten Free Margherita Pizza
Happy (lovely) Monday!
The start of the week typically brings exaggerated sighs, occasional eye rolls and the sad realization that your weekend has officially come to a close.
Shake off the Mondays and plan on making a good, simple meal for yourself to start off the week. Margherita pizza (with homemade dough, using gluten-free pizza mix from Bona Dea) is a good place to start.
With only a few ingredients, this pizza is a classic because it features the simple perfection of basil and heirloom tomatoes and it just tastes so darn good.
Especially when the produce is fresh from a local farm. Happy eating!
Gluten Free Margherita Pizza
- 2.5 cups pizza mix ($5.33 for 2.5 cups)
- 1.25 cups warm water
- 2 tbsp honey ($.22 for 2 tbsp)
- 3 tsp yeast ($.44 for 3 tsp)
- 1 tbsp olive oil ($.20 for 1 tbsp)
- 1 tsp vinegar
- 2 tbsp olive oil ($.40 for 2 tbsp)
- Dried thyme and oregano
- 1.5 lbs fresh tomatoes (sliced) ($4.50 for 1.5 lbs)
- 4 ounces fresh mozzarella ($4.62 for 4 oz)
- 1 bunch basil ($3.00 per bunch)
- Salt and pepper to taste
Approximate total for in.gredients: $18.71
Approximate total per person for a family of four: $4.68
First things first, start by making the pizza dough. Pre-heat the oven to 450 degrees F. Proof yeast with water and honey in a non-reactive dish (such as glass). Let sit for 10 minutes or until yeast is dissolved and foamy.
Combine flour and salt. Whisk together oil and vinegar. Add to the proofed yeast mix. Slowly mix flour into wet ingredients using mixer paddle or by hand until fully combined. Drop mixture onto greased pizza pan. Using your fingers, press dough to edges of pan creating a fairly thin crust. Bake for 10 minutes.
Remove from the oven and work quickly to place your toppings on the pizza. Use the olive oil to coat the crust, season with salt, pepper, oregano and thyme. Add on sliced tomatoes, mozzarella and basil.
Return to the oven and bake for approximately 20 more minutes until toppings are cooked and the top is brown.