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Before you jump to Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to start saving energy by going a lot more green.
Start with replacing the lights. Of course you shouldn’t confine this to just the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them rather than incandescent lights. Although costing a little more in the beginning, these bulbs last as long as ten of the standard type as well as using a lot less energy. Changing the light bulbs would keep plenty of bulbs out of the landfills, and that’s good. It goes further than just exchanging the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The kitchen lights especially will often be left on the whole day, just because the family tends to spend a lot of time there. Certainly this also happens in other rooms, not merely the kitchen. Make a practice of having the lights on only when they are required, and you’ll be surprised at the amount of electricity you save.
As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. Mostly, all it will take is a little common sense.
We hope you got insight from reading it, now let’s go back to margherita pizza tear and share with chunky tomato dipping sauce recipe. To cook margherita pizza tear and share with chunky tomato dipping sauce you need 8 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to cook Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce:
- Prepare 4 cups of flour.
- Provide 1 tsp of active-dry yeast.
- Use 1 1/2 of tsps salt.
- Use 1 1/3 cups of warm water.
- Get 2 cloves of garlic, peeled and crushed.
- Take 1/4 cup of + 2 tsps olive oil.
- Provide 1 cup of mozzarella, shredded.
- Get 1/4 cup of chopped basil or small handful baby basil leaves.
Steps to make Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce:
- Put the garlic cloves in a small bowl. Add the quarter cup of olive oil, cover and place in the fridge until needed..
- Mix the first 4 ingredients together to form a cohesive dough with no dry flour spots..
- Add the remaining 2 teaspoons of olive oil to the bowl and roll the ball of dough around in it so that its surface is covered with a thin sheen of oil..
- Cover with a damp tea towel and set aside somewhere draft-free for 5 hours..
- After 5 hours, the dough will have risen nicely and be full of bubbles. Without knocking it back too much, portion the dough into 4 equal pieces. Leave three in the bowl..
- Remove the garlic oil from the fridge..
- Line a large baking sheet with parchment paper and place some on your counter as well. Roll the piece of dough into a 10 inch circle, using as little flour as possible to keep it from sticking. Once you have rolled out your circle of dough, transfer it to the lined baking sheet, brush it with some of the garlic oil and sprinkle with a third of the cheese. Repeat until you have four layers of dough and three layers of garlic oil and cheese; the last layer should be plain. Press down the edges..
- Take the small bowl that you will be using for your sauce and place it in the center of your dough. Using a sharp knife and making sure that you do not cut through the parchment paper, start from the bottom of the dish that you have placed in the center of the dough to the edge and cut the dough into 16 equal sized strips. Because you are cutting from the edge of the dish, the strips will all be joined around a small central circle of dough..
- Working with two adjacent strips at a time, twist them away from each other two or three times. Bring them back side by side and pinch the ends together. Repeat with the remaining strips of dough so that you end up with eight pairs of strips..
- Remove the dish from the center. Cover the dough with the damp tea towel and let rest for about 30 minutes..
- Preheat the oven to 350..
- Once the dough has rested, place it in the oven and bake for 20-25 minutes until it sounds hollow on the bottom but the sides, when gently pinched, have a bit of give. Remove from the oven and immediately brush with the remaining garlic oil and the basil..
- Serve with your favorite tomato sauce nestled in the center in the small bowl you used to shape the dough, or with my chunky veggie-full tomato sauce. That recipe is posted at: https://www.onthemenublog.com/post/perch-kofta-or-skip-the-perch-and-have-the-vegetarian-sauce-on-its-own.
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