Name: Thin Crust Margherita Pesto Pizza
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 tsp rapid rise yeast; 3/4 cup warm water; 1/2 tsp sugar; 1 1/2 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil; 1/2 cup tomato sauce of your choice; 1 8 oz ball of fresh mozzarella; 1/4 cup pesto; 1 large handful fresh basil leaves

I make pizza at least once a week for my kids. The dough is so simple to make, and so quick to rise, it’s no big deal. When my kids get home from school, we often make the dough together. Then, I stick my pizza stone into the oven and we head out to ride bikes and play with the neighbors. When we get home, we quickly top it and bake it off. When I want to make a nice summer dinner for the grownups, I use the same crust and turn it into this thin crust margherita pesto pizza. It’s summer in a pie!!

What you need to make thin crust pizza dough

Rapid rise yeast
All-purpose flour
Sugar
Warm water
Salt
Olive oil- gives a delicious flavor to the crust.

How to make the dough

Combine the yeast, water, and sugar in the bowl of a mixer.
Add in the flour, salt, and olive oil and mix well.
The dough should start to wrap itself around the dough hook. If you see that it’s still sticking a little bit, add a bit more flour. If the dough looks too dry and doesn’t come together after about 2 minutes of kneading, add a little more olive oil.
Grease a bowl well with olive oil. Remove the dough from the mixer and form into a smooth ball.
Place the dough in the bowl and toss to coat in the olive oil
Let the dough rose for at least 30 minutes and up to 1.5 hours.
Place a pizza stone in the oven and heat to 500F about 20 minutes before you top the pizza.

How to top the thin crust margherita pesto pizza

Cut a piece of parchment paper and transfer the dough to the middle of the paper.
Roll out into a circle.
Prick the pizza dough with a fork so the steam can escape. (essential for thin crust pizza)
Spread the sauce in a circular motion, then add on slices of fresh mozzarella.
Dot pesto all around the pizza.
Slide a pizza paddle under the parchment paper and carefully transfer to the baking stone.
Bake for 10 minutes. Broil an additional 1-2 minutes if desired.

Top with chopped basil.
Let the pizza cool for a few minutes before slicing.

Variations

Top the pizza however you would like to! Classic cheese, vegetables, or stuff the crust with string cheese.

Making the pizza crust ahead of time

I recommend leaving it for at least 30 minutes at room temperature first. Then, put it in an airtight container coated in olive oil. When you’re going to use the dough, take it out of the fridge at least 30 minutes before you’re planning to bake pizza, to let it come to room temperature.

Storing

If you’re not going to use the dough for a while, or just want to have some backup pizza dough ready at all times, you should be storing pizza dough in the freezer. It’s not much more work to double or triple your recipe, and it’s super convenient to have a few extra backup pizza doughs. Pizza dough will last three months in the freezer. When you’re going to use your dough, remove it from the freezer, and leave it for at least 3-4 hours at room temperature to thaw. Alternatively, you can thaw the dough in the fridge to thaw overnight. Then, take it out, and let it come to room temperature before you’re going to bake pizza.