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Sunday, January 22, 2012

Sunday Supper

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza

On a typical Sunday night, you can find me with a glass of wine in hand making pizza. The dough I prepare can be made in under 2 hours, which true Italians would snub. The sauce is the tomato sauce is a recipe I posted on an earlier date. And I love using an Alabama favorite in Belle Chevre ( for the yummy Buffalo mozzarella and a fresh shaved Parmigiano-Reggiano to top.  It is a perfect Sunday dinner for 2 (or in my case dinner for 1) served with a super simple salad. 

Buffalo Mozzarella, Parmigiano-Reggiano & Fresh Basil Pizza Recipe
Makes: 1 Small Thin Crust Pizza
Prep Time: 1.5 hours (1 hour is the dough proofing)
Cook Time: 10 - 12 minutes

Tomato Sauce (see previous post 'Back to Basics')

Pizza Crust (inspired by Smitten Kitchen)
1 1/2 cups of all-purpose flour
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need a little less or little more)
1 tablespoon olive oil
1/4 teaspoon dried basil

Mix all dry ingredients (flour, salt, yeast and basil) in large bowl. Pour in food processor add olive oil, pulse a few times. Slowly pour in water until dough begins to form a ball. Too much water will make the dough too sticky, too little and it will be too dry. Watch it closely.

Place dough ball into lightly oiled bowl and let sit for 1 hour in a warm spot until the dough has doubled in size. Once doubled, place dough on lightly floured surface. Press air out and roll into a good looking ball. Place back into oiled bowl and let sit for 20 minutes. 

Cooking Instructions

Preheat oven to its highest setting.

Sprinkle cornmeal on pizza stone and roll dough out into a circle or rectangle depending on your stone's shape.

Top with tomato sauce and fresh basil leaves. Top with mozzarella and shaved Parmigiano-Reggiano.

Cook for 10 - 12 minutes until the crust is bubbly and crisp. Slice and serve.