Scrambled: Margarita pizza
I could never live up to her godly talent, but when I cook Italian dishes, I try to channel my “inner Lily” and at least pretend that some of her mastery comes through.
Now, if you were to offer me food, there is a very small chance that I will ever deny you. But sandwiches are the one thing I’m picky about. This summer I had finally created the perfect sandwich: mozzarella and tomato with pepper, basil, balsamic vinegar and oil.
Inspired by my favorite sandwich this week, I decided to make a margarita pizza.
How to make a perfect margarita pizza:
1. Even though I can’t cook like Lily and am not a true Italian, I have still picked up a few tips along the way. One being that when making pizza, you always want to heat up the pizza stone before, because this helps make the bottom of the pizza crispier.
2. Next you want to roll out the dough. It works much better when the dough is at room temperature, but if it is cold just play around with it a little in your hands to warm up the dough. I always like to start by using my hands over a rolling pin anyways just because it makes me feel more professional.
3. After the dough is rolled out, I pour a thin layer of olive oil over it and work it into the dough.
4. Next slice the tomatoes and mozzarella thin and place them on the pizza. I start with the mozzarella and put the tomatoes on top because then more fits on the pizza.
5. Next cook the pizza for ten minutes (more time if you like it crispier) at 500 degrees.
6. While the pizza is cooking, cut thin pieces of basil to sprinkle on top of the pizza when it’s done cooking.