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Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce
Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce

Before you jump to Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is today a good deal more popular than in the past and rightfully so. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. While we’re always being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, most people think that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by implementing several small changes.

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Therefore, it should be quite obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to margherita pizza tear and share with chunky tomato dipping sauce recipe. To make margherita pizza tear and share with chunky tomato dipping sauce you only need 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce:
  1. Prepare 4 cups flour
  2. Take 1 tsp active-dry yeast
  3. Get 1 1/2 tsps salt
  4. Use 1 1/3 cups warm water
  5. Get 2 cloves garlic, peeled and crushed
  6. Get 1/4 cup + 2 tsps olive oil
  7. You need 1 cup mozzarella, shredded
  8. Prepare 1/4 cup chopped basil or small handful baby basil leaves
Steps to make Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce:
  1. Put the garlic cloves in a small bowl. Add the quarter cup of olive oil, cover and place in the fridge until needed.
  2. Mix the first 4 ingredients together to form a cohesive dough with no dry flour spots.
  3. Add the remaining 2 teaspoons of olive oil to the bowl and roll the ball of dough around in it so that its surface is covered with a thin sheen of oil.
  4. Cover with a damp tea towel and set aside somewhere draft-free for 5 hours.
  5. After 5 hours, the dough will have risen nicely and be full of bubbles. Without knocking it back too much, portion the dough into 4 equal pieces. Leave three in the bowl.
  6. Remove the garlic oil from the fridge.
  7. Line a large baking sheet with parchment paper and place some on your counter as well. Roll the piece of dough into a 10 inch circle, using as little flour as possible to keep it from sticking. Once you have rolled out your circle of dough, transfer it to the lined baking sheet, brush it with some of the garlic oil and sprinkle with a third of the cheese. Repeat until you have four layers of dough and three layers of garlic oil and cheese; the last layer should be plain. Press down the edges.
  8. Take the small bowl that you will be using for your sauce and place it in the center of your dough. Using a sharp knife and making sure that you do not cut through the parchment paper, start from the bottom of the dish that you have placed in the center of the dough to the edge and cut the dough into 16 equal sized strips. Because you are cutting from the edge of the dish, the strips will all be joined around a small central circle of dough.
  9. Working with two adjacent strips at a time, twist them away from each other two or three times. Bring them back side by side and pinch the ends together. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
  10. Remove the dish from the center. Cover the dough with the damp tea towel and let rest for about 30 minutes.
  11. Preheat the oven to 350.
  12. Once the dough has rested, place it in the oven and bake for 20-25 minutes until it sounds hollow on the bottom but the sides, when gently pinched, have a bit of give. Remove from the oven and immediately brush with the remaining garlic oil and the basil.
  13. Serve with your favorite tomato sauce nestled in the center in the small bowl you used to shape the dough, or with my chunky veggie-full tomato sauce. That recipe is posted at: https://www.onthemenublog.com/post/perch-kofta-or-skip-the-perch-and-have-the-vegetarian-sauce-on-its-own

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