Pizza Margherita

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Wow, so time flies/disappears when you work three jobs. I haven’t posted since the 16th!  I am so sorry, dear readers….I’ve been busy pouring wine, eating cheese, chasing around an adorable two-year-old, writing newsletters, and sending out press releases.

Three jobs, two college classes, and I love it all. This means I’m happy but tired. Most days, I come home ready to crawl into bed and snug the dog. On the days when I feel motivated, it’s usually because I have pizza and wine on the brain.  Oh yes. Nothing beats a homemade pizza, straight out of the oven, paired with a fabulous wine.

My recent pick? Vihuela Incendio, a blend of Syrah, Petit Verdot, and Cab. It’s a fantastic pizza wine, with just the right amount of acidity to balance out that of the tomatoes in this classic Pizza Margherita. I feel more relaxed already…

Laura’s Pizza Margherita

I don’t have exact measurements here – it depends on the size of your pizza and your palate. You can’t mess it up though, so don’t be nervous!

Homemade or store bought pizza dough (I always make my own…easy and it tastes way better. Recipe coming soon!)
1 can whole peeled tomatoes
Olive oil
Dried oregano
Salt and Pepper
Fresh mozzarella, sliced thin
Fresh basil, torn into pieces

1. Preheat oven to 500, with a pizza stone if you have one. Allow the stone to heat for at least 30 minutes.
2. Prepare tomato topping: drain tomatoes and roughly chop. Combine tomatoes, olive oil, oregano, salt and pepper and let sit.
3. Roll out dough into desired size.
4. When oven is ready, pop the dough on to the pizza stone for a minute or two. This will allow you to put the toppings on easily.
5. Remove pizza from oven and place on pizza peel, or baking sheet with parchment paper. Top dough with tomatoes, then cheese. Drizzle with olive oil and bake until cheese begins to bubble.
6. Remove from oven and top with basil leaves. Salt and pepper to taste, if desired. Let set up for a few minutes, then slice and enjoy!

Laura note: If your fresh mozzarella is packed in water, it might be necessary to either drain the mozz in a colander for a while or blot your pizza with paper towels before you slice it.

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