Tomatoes Harvest Part II: Pizza Marguerite

September 9, 2010 4 comments

I promised more recipes for your tomato harvest.  This one is so simple and yet so delicious.  Make a batch of pizza dough in your bread machine described here.  I use 1/2 of the batch for a thin crust.  Roll out to fit a large pizza pan.  Sprinkle 1 1/2 cups of grated Asiago cheese over the crust and top with thinly sliced tomatoes fresh from your garden.  Sprinkle with salt and pepper to taste.  Bake at 450 degrees for 12 minutes.  Remove from oven and top with two tablespoons of chopped basil.  That’s it!

Pizza Marguerite

Pizza Marguerite

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4 Responses to “Tomatoes Harvest Part II: Pizza Marguerite”

  1. gloria says:

    Hey the pics look great! What a great evening that was. . . everyone woking together for a common cause . . . “our dinner”! Initially I thought that that many women working together (and some not even knowing each other) could get pretty confusing. Was I ever wrong. Everyone working together “to cook their part” was so much fun, and the energy created by being part of a team was incredible. Can’t wait to do it at my house . . . with friends, relatives, and even my employees. I think they’ll all enjoy it as much as I did. (By the way, I made Uncle Siggy’s Pancakes this weekend and they were TERRIFIC!)

  2. Lynda Beckel says:

    How do you get soft pizza dough transferred from the floured surface to the hot pizza stone in the oven? Even though the surface is floured, the pizza tends to stick or at least change shape and lose some of its toppings when transferring. We like thin crust, so a deep dish is less preferable. Corn meal? Parchment paper?

    • cookthepart says:

      The intent is for you to use one of the large wooden pizza paddles and plenty of corn meal. I don’t personally recommend the stones for pizza, although they are fine for baking bread. I like Chicago style pizza pans or the shallow pans with the holes in the bottom.

    • Martha Demski says:

      Another option rather than a pizza stone or pan is to use a pizza “screen”. You can purchase these at any restaurant supply and they work great to provide an evenly browned crust on the bottom…even with a thin crust pizza. Just lay the dough on top of the screen then add your toppings…works great! I use the 14″ screen.

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