Crust

  • 1 cup warm water (105° –115°F)
  • 1/2 teaspoon honey
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 2 1/2 to 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 tablespoons olive oil

Toppings

  • 1 tablespoon extra-virgin olive oil
  • 1 cup canned finely chopped Italian tomatoes
  • 2 to 3 cloves garlic, minced
  • 1/3 cup chopped fresh basil leaves
  • 4 ounces mozzarella cheese
  • 6 cherry tomatoes, cut in half
  • 2 ounces Parmigiano-Reggiano cheese or Parmesan cheese
  • Fresh basil leaves, optional

Mix water and honey in a small bowl. Add yeast and stir to dissolve. Let stand until foamy (5 minutes). Add 2 1/2 cups flour to a large bowl; make a well in the center. Add yeast mixture, salt, and oil to well. Stir gently to form a soft dough. Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 7 to 10 minutes, adding only as much flour as necessary. Place dough in a lightly oiled bowl. Roll dough to coat with oil. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down dough. Turn out onto lightly floured surface and shape into a ball. Cover with a towel and let rise 15 to 20 minutes.

Adjust oven rack to bake in lower third of oven. Preheat oven to 500°F. Lightly flour baking sheet.

Combine tomatoes and garlic in small bowl; set aside. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred mozzarella; set aside.

Roll out and stretch dough to form two 9- to 10-inch circles. Spread layer of tomatoes over dough, leaving 1/2-inch border around edge. Sprinkle chopped basil over tomatoes and mozzarella over basil. Top with cherry tomatoes. Bake 10 minutes or until cheese is melted and crust begins to brown.

Fit SaladShooter® with Shredding Cone and shred Parmigiano-Reggiano cheese over the baked pizza. Garnish with basil leaves, if desired.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Pizza Margherita
Presto Tip:

Need to make the dough ahead of time? Make dough and let it rise for 1 hour. Punch down, form into a ball, place in a freezer bag, and freeze (good for about 3 months). When ready to use, place in refrigerator the night before it’s needed. Remove from fridge and let set (still in the bag) for 1 hour. Remove from bag, shape to desired size, and place on pan. Cover and let dough come to room temperature before adding other ingredients.