Margarita Pizza
Organic Ingredients:
Dough:
2- 2/14 cups flour
2 teaspoons active dry yeast
2 teaspoons ground date sugar
1 teaspoon sea salt
2/3 cup warm water
2 tablespoons olive oil
Topping:
10-12 assorted color heirloom grape tomatoes
1 tablespoon olive oil
5 cloves garlic
1 teaspoon kale powder
Fresh mozzarella
fresh basil leaves
Directions:
1. Preheat oven to 425.
2. In a large mixing bowl combine 1 cup flour, yeast, sugar and salt. Pour in warm water and olive oil until well combine. Knead remaining flouring by the quarter cup until the dough is elastic but not sticking. Lightly coat the dough ball with flour and place on top of the warming oven to proof (about 15- 20 minutes).
3. In a medium mixing bowl toss heirloom tomatoes and peeled garlic cloves with 1 tablespoon olive oil. Arrange on a stone baking sheet and bake at 425 degrees for 15 minutes.
4. Remove tomatoes and garlic from oven and return to original bowl used to toss in olive oil. Using a potato mashed lightly crush tomatoes and garlic cloves. Add kale powder and stir to combine with a spoon.
5. Dough will now be ready, it will not have doubled in sized but it should have a poofed a little bit. Take dough ball and roll and press onto a stone baking sheet or round pizza stone. Spoon tomatoe, garlic and kale powder mixture to cover the dough. Slice the fresh mozzarella and arrange over the pizza spooning a little more of the tomato garlic mixture on top of the mozzarella pieces until you are happy with the coverage of the toppings.
6. Place pizza in oven and bake for 18-22 minutes.
7. Remove pizza and top with fresh basil leaves and serve with any remain tomatoes garlic mixture to dip.