Pizza Margherita

I have some bread mix in my cabinet that has been just waiting to be used. I figured I would experiment with it tonight and make...

Pizza Margherita!

Pizza Dough (I used a bread mix in my bread maker, but here is how to do it rom scratch)
1 1/2 cups water, at 110 degrees
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Directions:1Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy. 2Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried). 3Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes. 4Divide dough in half and roll out two 12"-15" pizza crusts.


Pizza Toppings:
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
Basil (1-2 leaves or 1-2 teaspoons, doesn't matter to me)
2 small tomatoes, cut thinly
Spinach
Peppers
broccoli (I put broccoli on EVERYTHING)
1-2 Chicken Breast (pre-cooked and cubed or shredded)
4 ounces mozzarella cheese, shredded
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons parmesan cheese
2 teaspoons crushed red pepper flakes

Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
3Next, disperse the finely chopped garlic evenly.
4Spread the mozzarella cheese throughout the top, but keep it thin.
5Place the thinly sliced tomatoes across the entire pizza.
6Lightly salt and pepper the tomatoes with the kosher salt.
7Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
8Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
9Add a little Parmesan cheese and (optional) crushed red pepper (very optional with kids) and enjoy!