Sharon's Recipes

OCTOBER: Marguerita Pizza

A client asked me to make one of these the other day.  I asked for a list of ingredients. Here’s my version.

Several days ahead put one cup of olive oil into a jar.  Add fresh or dried rosemary, chopped garlic to taste, salt and pepper and let sit.

PIZZA DOUGH: enough for two half sheet pans

2 packages of dry yeast
1.5 cups of warm water
3.75 cups of all purpose flour
1/4 th of a cup of rye flour
2 tsp. salt
1/ 4 cups of olive oil

Food processor method, takes 4 minutes:

Dissolve the yeast in water in a bowl or measuring cup. Add a 2 tsp. of sugar. Stir to dissolve.  Let sit.

Using the metal blade pour the flour and salt into the bowl.  Turn on and off quickly to mix.

Pour the olive oil in to a cup and have ready.

Turn on the machine and pour the dissolved yeast into the tube.Turn the processor on and off twice. The flour will resemble coarse meal. Turn on the machine and pour in the oil.  Mix with four or five turn off/ ons until the dough forms a solid ball that travels up the spinning blade.  Add flour or water as needed to achieve this.

Allow the blade to knead the dough for 45 seconds.


Place the dough in an oiled bowl, turn to coat . Cover and let rise 1.5 hours or until doubled in size.  I have often punched it down and let it rise a second time if I was in the middle of some other project.


Thinly sliced Vidalia onions
Thinly sliced tomatoes
Fresh basil chiffonade
Grated Mozzarella
Grated parmesan

Roll out the dough.  Fit into two half sheet pans.

Now take the Rosemary oil that you made three days ago and brush the bottoms with the oil and herbs.

Place a layer of onions on top.

Sprinkle with the basil.

Make a single layer of tomatoes over the entire surface.

Brush again with the flavored olive oil.

Lightly sprinkle the parmesan on top.

Now make a good layer of the mozzarella.

Bake in a preheated 475 oven for 25-30 minutes.



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