Pizza Margherita

 I found this easy and delicious recipe on a new cooking shown on the OWN network. My mouth was watering when I watch her make this delicious and healthy pizza. I knew I wanted to try it immediately. But, I wasn't sure if the boys would like the pizza...and surprisingly they did! YEA!!

Crust:
1 package of (instant) yeast
1 1/2 C whole wheat flour
1 1/2 C flour
1 T agave syrup (I forgot to buy this so I used honey)
1 tsp. sea salt
1 T. olive oil
1 1/4 C. warm water

Sauce/Topping:
1 can San Marzano tomatoes
1 ball of buffalo mozzarella cheese (sliced thin)
Basil leaves (rough chop)
Pinch of red pepper flakes (I forgot to use this!!)
dash of salt and pepper

Put water, yeast and agave in a food processor ( I used a bowl and mixed with my hand) Add flour. Pulse. Don't over mix, makes dough tough.
Sprinkle flour on table or counter. Take dough out and gently mix, making into a smooth ball. Cover with Saran wrap and place in ref for 45 minutes. Will double in size
Cut into thirds. Add a dash of flour. Slightly roll out. Place on parchment paper.
Over is preheated to 500 degrees with the pizza stone indie the oven. After the over is at 500 place pizza on top. Bakes 2-3 minutes and then remove paper. (Normally you don't have to remove the paper, but because the over is so high, it's a good idea!) Cook 7-8 more minutes (total time is oven is 8-10 minutes)

That's it! Easy and yummy!

 I made 3 pizza's, next time I'll double the dough recipe and make 4 large pizza's. I made one Margherita pizza (recipe above) and then I made the other two a little different. One of them I used a handful of shredded cheese and not the buffalo mozzarella...for the boys. Brig's wanted me to show you the pizza in his mouth!

For the second one I added a large handful of fresh spinach to the top. It was 4-5 inches high! But then cooked down to look like a normal pizza. Delicious!

 Everyone gobbled it down...Even Nate!