four cheese margarita pizza

By á-36350

Ingredients

• Crust
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/2 cup warm water (100° to 110°)
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
• 1/4 teaspoon kosher salt
• 2 teaspoons yellow cornmeal
• Topping
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon sea salt
• 4 roma tomatoes, chopped
• 8 ounces shredded mozzarella cheese
• 4 ounces shredded fontina cheese
• 10 fresh basil leaves, washed, dried
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup crumbled feta cheese

Preparation

Step 1

To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 450°.

To make the pizza
stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes, but no more than 20 minutes.
brush each pizza crust with some of the tomato marinade.
sprinkle the pizzas evenly with mozzarella and fontina cheeses.
place tomatoes on top of cheese, then sprinkle with shredded basil, parmesan, and feta cheese.
place baking stone in 6 min before and then remove and place pizza on stone and into the oven.
bake 10-12 min or until slightly golden and bubbly!