Inside Out Pizza Dilla Margerita Recipes

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
• Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
• Remove from the oven, cut into slices and serve. .

Steps:

• Heat a small skillet over medium heat. Add the tablespoon of EVOO to the skillet, once around the pan. Add the garlic and red pepper flakes. Cook the garlic for a minute, then add the tomatoes and season with oregano, salt, and pepper. Simmer the tomatoes for 2 minutes, then remove from the heat.
• Heat a medium skillet over medium heat. Add a drizzle of EVOO and a flour tortilla. Cover the tortilla with an even layer of sliced cheese. Top it with one quarter of the tomatoes. Scatter one quarter of the basil over the tomatoes. Set a second tortilla in place on top. Cook it for 2 minutes on side one, drizzle the top of the tortilla with a touch of EVOO, and flip the pizza-dilla. Cook for 2 minutes more, or until golden and crisp on the flip side. Remove, cut into 4 pieces, and serve. Repeat this with the remaining ingredients to make 3 more pizza-dillas.

Steps:

• Spread pizza sauce on tortilla, not quite to edge.
• I like to use the back of a spoon to spread.
• Don't use too much or it will be drippy to eat!
• Sprinkle on mozzarella to cover.
• Cover only one half of the tortilla with pepperoni pieces.
• Place pizza-dilla on a paper towel in microwave.
• Heat on High for 1 minute.
• Fold the"cheese only" side over the pepperoni side.
• Cut into 4 wedges, if desired.

Steps:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
• Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to the lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
• In a large bowl, hand crush the tomatoes, drizzle in a little olive oil and season with salt to taste. Spread the sauce on the dough, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). (Refrigerate the remaining sauce in an airtight container for up to 4 days.) Tear the mozzarella into pieces and layer all over the pie. Sprinkle with Parmesan and basil and drizzle with oil.
• Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes. Drizzle with more olive oil, basil and Parmesan. Slice the hot pizza and serve immediately.

Steps:

• Heat a skillet over medium heat; add olive oil to the skillet.
• Add in the garlic and red pepper flakes; cook for 1 minute, then add in the tomatoes.
• Season with oregano, salt, and pepper; simmer the tomatoes for 2 minutes, then remove from heat.
• Heat another skillet over medium heat; add a drizzle of olive oil and a flour tortilla.
• Cover the tortilla with an even layer of sliced cheese; top with ¼ of the tomatoes.
• Scatter ¼ of the basil over the tomatoes.
• Set a second tortilla in place on top; cook for 2 minutes on side one, drizzle the top of the tortilla with a touch of olive oil and carefully flip the pizza-dilla.
• Cook for 2 minutes more, or until golden and crisp on the flip side.
• Remove, cut into 4 pieces, and serve.
• Repeat this with the remaining ingredients to make 3 more pizza-dillas.