Description
Artisan Pizza is a gourmet homemade pizza with fresh dough, fire-roasted tomato sauce, quality cheese, and aromatic basil leaves.
Ingredients
For the Pizza Dough:
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- Semolina flour or cornmeal, for dusting the pizza peel
For the Pizza Sauce:
- 1 small garlic clove (½ medium), minced
- 15 ounces crushed fire-roasted tomatoes or high-quality organic canned tomatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- Scant ½ teaspoon kosher salt
For the Toppings:
- ¼ to 1/3 cup pizza sauce
- ¾ cup shredded cheese or 2–3 ounces fresh mozzarella cheese
- Parmesan cheese, for garnish
- A few fresh basil leaves
Instructions
1. Preheat your oven.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating.
2. Prepare the pizza sauce.
In a small saucepan, combine minced garlic, crushed tomatoes, olive oil, oregano, and salt. Simmer for 5–10 minutes over medium heat to allow flavors to meld. Remove from heat and let cool slightly.
3. Prepare the pizza dough.
Lightly dust a pizza peel with semolina flour or cornmeal. Stretch or roll your dough into a 10–12 inch circle. Avoid tearing the dough; it should be thin but strong enough to hold toppings.
4. Assemble the pizza.
Spread ¼ to 1/3 cup of prepared sauce evenly over the dough, leaving a ½-inch border around the edges. Sprinkle shredded cheese or place fresh mozzarella slices on top. Add Parmesan lightly and finish with a few fresh basil leaves.
5. Bake the pizza.
Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Serve and enjoy.
Remove the pizza from the oven, let it rest for 2–3 minutes, slice, and serve. Enjoy your freshly made Artisan Pizza with your favorite sides or dipping sauces.
Notes
For extra flavor, brush the crust edge with olive oil before baking.
Add toppings sparingly to avoid soggy crusts.
For a smoky flavor, broil for 1–2 minutes at the end of baking.
Use a pizza stone or steel for the crispiest crust.