Pizza Caprese!

Pizza Time: 3 hours

(20 minutes pizza prep, 2 hours rise, 20 minutes bake)

Ingredients:

Crust: 1/2 package active yeast, 1 tsp sugar, 1 1/2 cups  flour, salt, olive oil

Sauce: 1 8oz can tomato sauce, 3/4 cup basil leaves, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, and 3 cloves garlic

Toppings: Sliced Roma tomatoes, halved grape tomatoes, basil leaves, and fresh rounds of mozzarella

Thin Crust

1. Start half a packet of active yeast and 1 tsp sugar in 1/2 cup HOT water. Let sit for 5 minutes until it foams.

2. In mixer with dough attachment, add 1  – 1 1/2 cups of all-purp flour and 1 tsp salt. Slowly mix in yeast water. Knead dough on slow/medium speed for 10 minutes. Dough should be sticky, but not wet. Add a little flour or water to get the right consistency.

3. I like to put my oven on Warm for 10 minutes, then turn it off to get a nice cozy rising home for my dough. Put kneaded dough in a big oiled bowl and cover with a tea towel. Put it in a warm spot and let it rise for 2 hours.

4. After 2 hours punch down dough, roll it out on a floured surface and spread it out in your oiled pizza pan. Heat oven to 425 degrees. Using a pastry brush, spread Extra Virgin Olive Oil over crust and use a fork to poke holes evenly in dough to prevent bubbles from rising.

5. Bake for 10 minutes. Just until the crust turn light golden in spots. Pull it out and set aside.

Sauce

In a blender or food processor, pulse 1 8oz can tomato sauce, 3/4 cup basil leaves, 1/4 cup olive oil, 1/4 cup grated Parmesan cheese, and 3 cloves garlic. Spread on top of semi-baked crust.

Toppings

Top with Sliced Roma tomatoes, halved grape tomatoes, basil leaves, and fresh rounds of mozzarella.

Bake for another 10 minutes until the cheese gets bubble and golden in spots. Enjoy!

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