Small-Batch Summer Margherita Pizza
HE
HeartyBread4501This small-batch Margherita pizza is tailor-made for a sunny California evening. The dough is scaled for two, making it perfect for date night or a cozy dinner, yet still delivers the chewy-crisp crust you crave. Using a preheated pan or stone ensures a beautifully blistered base, while fresh mozzarella, ripe tomato, and basil bring summer flavors to every bite. The recipe uses small quantities so you won’t have leftover ingredients lingering in your fridge, making it efficient and delicious. Enjoy pizza night with minimal waste and maximum flavor!
Ingredients
Instructions
- In a medium bowl, whisk together flour, yeast, sugar, and salt.
- Add warm water and olive oil to the dry ingredients. Stir with a fork until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise until doubled in size, about 60-75 minutes in a warm spot.
- Preheat oven to 500°F (260°C) or as high as your oven will go. Place a quarter sheet pan or pizza stone inside to heat.
- Punch down the dough and stretch or roll it into a rough 9-inch round on a piece of parchment.
- Brush lightly with olive oil. Spread pizza sauce evenly over dough, leaving a 1/2-inch border.
- Scatter mozzarella pieces and tomato slices over the sauce.
- Carefully slide pizza (with parchment) onto the hot pan or stone. Bake for 9-12 minutes until golden and bubbly.
- Remove from oven. Top with fresh basil and a grind of black pepper. Slice and enjoy while hot.