This is the quintessential word of mouth recipe. Some dear friends brought this pizza to a potluck, and it was so good, I just had to get the recipe. I then made it (with some changes) for a crowd gathered at my place, when we had friends over to help build a fence. Several of them asked for the recipe as well. One of these friends then made it for guests, and was ALSO asked for the recipe.
It’s that good people. If you need a boost of self-confidence, make this the next time you have company. This is an ego-flattering recipe.
And the best part? It’s easy. You’re going to make yourself look like a gourmet cook with the easiest recipe ever. No word of a lie.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
- 1 cup warm water (about 100 degrees F)
- 1 tsp brown sugar
- 2 1/4 tsp yeast
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 1/2 cups all purpose flour
- 4 medium sized roma tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 tsp salt
- 300 g (10 oz) mozzarella cheese, shredded
- handful of basil leaves, sliced into ribbons
- parmesan cheese for sprinkling
- Heat oven to 400 degrees Fahrenheit.
- Thinly slice the tomatoes and place in a flat-bottomed dish with sides. Add in the garlic, olive oil, and salt. Stir and set aside.
- Place the water, sugar, and yeast in the bowl of a stand mixer. Mix and leave for 10 minutes.
- Add the oil, salt, and flour.
- Using the kneading hook, knead for 5 minutes.
- Stretch into two pizzas on a greased and floured (or cornmealed) ceramic pizza stone.
- Bake for 8 minutes.
- Remove from oven and brush the crust with the liquid from the marinating tomatoes.
- Sprinkle the crust with the mozza cheese.
- Place the tomatoes on top in a single layer.
- Sprinkle on the basil and some parmesan cheese.
- Bake for 5-8 minutes (until the cheese is bubble and the crust is starting to turn golden)
- I highly recommend the pizza stone! I made one pizza on a stone and the other on a regular baking sheet. The crust of the pizza on the baking sheet ended up browning and kind of tasting like croutons.
- The recipe yields enough crust to make two thin-crust pizzas. I highly recommend keeping this as a thin crust pizza. But you can make one thicker crust if you must.