Individual Margarita Pizza

August 4, 2012

We have a tradition at our house that Friday night is pizza night. What could be better than a chewy homemade pizza crust smothered in a combination of flavorful ingredients;  BBQ chicken, roasted veggie, BLT… the options are endless. Pizza night is easily one of my favorite dinners of the week. 
This past Friday night, however, Ryan had a gig. Nevertheless, I was still craving my weekly pizza fix, and while I could have made a regular sized pizza and had lots of leftovers, I decided to make my own individual pie. I love making single servings, to me, it makes the presentation more special. 
I decided upon a very simple margarita pizza, filled with fresh flavors of tomato, basil, mozzarella and fruity olive oil. Yum. What is especially great is how quick and easy it comes together; in less than 30 minutes you have your own homemade pizza, yes!
What are your favorite toppings for pizza? Let me know below! 
Paula’s Notes: 
  • I am a big fan of very thin pizza crust, though I don’t like it crispy, so this pizza dough recipe yields one thin 7-8 inch chewy pizza dough. If you prefer a crispy crust, you may bake the crust first for a few minutes, then add the toppings and continue baking. Similarly, if you prefer a thicker crust, simply double the recipe. It’s easy!
  • I made my pizza dough in a mini food processor. If you don’t have one, no worries, simply follow the steps by hand instead.

Individual Margarita Pizza

Serves 1 (duh…)
Ingredients:
  • 1/3 cup bread or all-purpose flour – plus more for dusting
  • 1/2 tsp. yeast
  • 3 tsp. olive oil – divided
  • 1 pinch garlic powder
  • 1/8 tsp. salt
  • 1/2 tsp. sugar
  • 2 tbls. warm water (about 110 degrees)
  • 4-5 slices ripe tomato
  • 6 fresh basil leaves
  • 1/4 cup mozzarella cheese

Directions:
1. Preheat oven to 400 degrees.

2. In a small bowl whisk together water, yeast and sugar. Set aside for about 5-10 minutes until foamy.
3. In a mini food processor (or by hand) mix together flour and salt.
4. Stream in water-yeast mixture, and pulse until the dough comes together. Add 1 tsp. olive oil and pulse a few more times.
5. Sprinkle your work surface with flour.
Remove dough from processor and knead a few times on your work surface; add more flour if dough feels too tacky.
6. Let dough rest for about 5 minutes while you slice your tomato.
7. Stretch dough to desired thickness and place on a baking sheet or pizza pan.
8. Mix together remaining olive oil with a pinch of garlic powder, and brush on pizza dough. Add tomato and basil, reserving 2 basil leaves for later.
9. Top with mozzarella cheese. (I only had a cheese blend when taking the pictures, but mozzarella is best!)
10. Place pizza in preheated oven and bake 6-9 minutes, or until cheese has browned and your desired crispiness of crust is reached. (I baked mine for about 7 minutes.) While pizza bakes, chiffonade your remaining basil.
11. Once pizza is baked, remove from oven, top with remaining basil, and enjoy! 

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4 Comments

  • Reply Amy August 5, 2012 at 2:46 am

    Now this is what I call perfection! I'm definitely going to have to try this!

    • Reply Paula M August 5, 2012 at 2:39 pm

      Thanks Amy! I hope you enjoy it 🙂

  • Reply Holly August 5, 2012 at 9:22 am

    This will be perfect for when I'm alone in Angers.

    • Reply Paula M August 5, 2012 at 2:40 pm

      Yeah, I love making single serve meals for the nights that Ry gigs, it's nice not to be overwhelmed with tons of leftovers.

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