Lemon Herb Margherita Pizza in 30 Minutes

2 ¼ teaspoons active dry yeast (1 package)
1 tablespoon granulated sugar
1 cup warm water (110°F - 120°F)
2 ½ - 3 cups bread flour
2 tablespoons extra virgin olive oil + extra
1 tablespoon dried Italian seasoning
1 teaspoon dried rosemary
1 teaspoon garlic powder + more for dusting pizza
1 tablespoon kosher salt
cornmeal

½ cup 5 minute marinara sauce
4 ounces fresh mozzarella cheese, sliced
10 basil leaves
zest of 1 lemon

Preheat oven to 450°F.  Prepare a pizza pan by lightly brushing with olive oil and sprinkling with corn meal.  Set aside.

Add water to stand mixer bowl fitted with a dough hook.  Sprinkle yeast and sugar.  Swirl to combine.  Allow to sit for 10 minutes while yeast blooms (it will be fragrant).

Meanwhile you can prepare ingredients.

Turn mixer to low.  Add flour, salt, oil, Italian seasoning, rosemary and 1 teaspoon garlic powder.  Mix on medium until combine.

Turn dough out onto a lightly floured surface and knead until smooth.  Roll dough into a round or oval pizza crust.  Transfer to prepared pan. 

Lightly brush crust with olive oil and sparsely sprinkle with garlic powder.  Spread marinara over top.  Scatter mozzarella slices over top.  Then sprinkle with basil and lemon zest.

Bake for 15 minutes, or until golden brown. Serve and enjoy!
 

Recipe printed from http://TheSlowRoastedItalian.com/
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