This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better? Adding a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette. Bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.
Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously froze
Equipment: Pizza stone
Try using white whole-wheat flour in place of all-purpose flour. It's made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
We made and enjoyed a gluten-free pizza crust using King Arthur Flour's gluten-free bread mix. To order, visit kingarthurflour.com.
To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.
2 1/2 starch, 1/2 vegetable, 1 medium-fat meat, 1 fat