Pizza Margherita

I have a confession to make: the grocery store depresses me. Not in the way you would expect the drudgery of another errand on top of a busy-enough week would get me down me. It’s that the food I am faced with seems so unreal. Glossy tomatoes that are genetically modified to produce the reddest, most perfect skin you have ever seen. Colorful packaging with the words I don’t understand and can’t pronounce. Food that was trucked in from another hemisphere, just sitting and rotting on the shelves in front of me. Somehow, it doesn’t seem right.

Don’t get me wrong. I appreciate modern science and am grateful for a year round supply of orange juice in my refrigerator. I just feel like I need to eat a little more thoughtfully. Where are the all veggies grown in my hometown? What exactly does a “cage-free egg” mean? And how far did that pomegranate really have to travel to make it into this salad I am eating? Somehow, I feel a little hopeless shopping for food that will get hauled off to the local landfill in a matter of days after getting lost in the abyss of my way-too-old icebox.

Eating real food – the way it was meant to be consumed – is my mission. Less processed is the name of my game these days. And eating as many real, whole, unprocessed foods that are as close to the earth and my home as I can possibly find them is how I play. Veggies grown by myself, my friends and my neighbors. Meats, milk and eggs farmed as locally as I can find them. My goal is to eat as much food as I can that was grown and made with love and not in vain.

The ultimate test and venture into mindfulness in my eating has been experimenting with pizza. Pizza? Yes, pizza! Homemade crust, sauce and even cheese made right here in my little science lab test kitchen lately. I have almost perfected the crust and am very new at cheese making, but I am really enjoying the experimentation of it all.

As I move into this new era of mindful eating, I will post some recipes and trials. I hope you enjoy it – every last bite and each simple recipe. Bon Appetit!



(recipe adapted from Bobby Flay)


3 1/2 to 4 cups flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water
2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. (Note: if you don’t have a stand mixer, you can always use a food processor set on medium speed. I would cut the recipe in half for this)

Grease a large bowl with 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.



show hide 2 comments

RoPho - Do not under any circumstances go out and leave the dough tp prove by itself. Cue a dough ball the size on one’s head (pretty big).

scott - Yummmmmmm!!!

Your email is never published or shared. Required fields are marked *



There was an error submitting your comment. Please try again.