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Last updated: March 05. 2013 5:10PM - 2391 Views
By - mbiebel@civitasmedia.com - (570) 991-6109



Skudalski
Skudalski
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I have been expanding my pizza-making skills, and after some experimentation, I developed a simple but delicious version of a Margherita pizza. The use of various herbs coupled with sea salt baked into the crust really enhances the flavor. This recipe is slightly non-traditional in that I marinated the tomatoes in balsamic vinaigrette, which not only tempts the palate but doubles as a light sauce. I used our house-made balsamic vinaigrette, but you may use your favorite.


Fresh mozzarella comes in various forms. I prefer to work with the log style because it can be sliced to the thickness desired. I suggest cutting the mozzarella into half-inch cubes. This allows you to cover the pizza, leaving spaces between the cubes, which will fill in once melted.


I enjoy fresh herbs from my year-round herb garden, so adding sweet basil to the pizza just seemed natural. The result was a great-tasting contemporary pizza modeled after a traditional style with a little of my own flair thrown in.


You can use this recipe as a wonderful starting course or light snack, or it can become the focal point of any main meal with ease. So take a break from the traditional delivery pizza and come visit us at Vanderlyn’s and enjoy my Herb-Infused Margherita Pizza with your family or friends.


We will offer Herb-Infused Margherita Pizza at Vanderlyn’s Restaurant beginning today as an appetizer during dinner service. We look forward to seeing you. For reservations or additional features call Vanderlyn’s at 283-6260. Our website is www.vanderlyns.com


HERB-INFUSED


MARGHERITA PIZZA


Ingredients


1 package dry yeast


8 ounces warm water (120 F-130 F)


2 cups flour


2 tablespoons olive oil


1 teaspoon sea salt


1/4 teaspoon dried basil leaves


1/4 teaspoon dried oregano leaves


1/4 teaspoon thyme leaves


2 teaspoons granulated white sugar


1 vine-ripened tomato, sliced


4 ounces balsamic vinaigrette


4-5 ounces fresh mozzarella, sliced


4 leaves fresh basil, chiffonade


Note: To chiffonade basil – place the leaves on top of each other, then roll the leaves from the stem to the tip. Thinly cut the rolled-up basil. (Chiffonade means ribbon-like cut).


Salt and black pepper, as needed


Method of preparation


1. Preheat oven to 350 F degrees.


2. Season tomato slices with salt and pepper, place in a Ziploc bag with balsamic vinaigrette and allow to marinate.


3. Dissolve yeast in the warm water. (This will take approximately 10 minutes)


4. Combine flour, yeast mixture, sea salt, olive oil, sugar and dry herbs in a mixing bowl; stir well until a dough is formed.


5. Place the dough ball in a large


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