Art Smith's Margherita Pizza with Easy Pizza Dough and Basic Tomato Sauce
Created by Art Smith
When Chef Art Smith is cooking in his outdoor kitchen, all types of food can be found on his grill...even pizza! "I have great memories of spending time with people over pizza," Art says.
Servings: Makes one 9-inch pizza
Ingredients
  • 1 cup warm water , 95 to 115°
  • 2 teaspoons active dry yeast
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • 3 1/2 cups all-purpose or multigrain flour
  • Pinch of kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 small onion , diced
  • 6 cloves garlic , minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon brown sugar
  • 12 ounces stewed tomatoes , diced or whole
  • 1 tablespoon dried oregano , or 2 tablespoons fresh
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • Art's Easy Pizza Dough or purchased pizza dough
  • 1 tablespoon Art's Basic Tomato Sauce or bottled marinara
  • Slices fresh salted mozzarella (not packed in water)
  • Fresh basil leaves , chopped
  • Thin slices prosciutto
  • 1/2 cup chopped arugula
  • Freshly ground pepper
Directions
To make dough: In a food processor, combine the warm water, yeast, honey, and olive oil and mix well. Process until the yeast dissolves and the mixture is bubbly. Add the flour and pulse. Add a pinch of salt and pulse again. Run the food processor until the dough makes a ball.

Remove the dough, place it on a lightly floured surface, and knead for 2 minutes. Place the dough in a lightly greased bowl, cover well with plastic wrap, and refrigerate overnight.

Remove the dough from the refrigerator and divide into 4 equal pieces. Roll each piece needed into an 8- or 9-inch round. Tightly wrap the remaining pieces of pizza dough in plastic wrap and store in the refrigerator or freezer for future use.

To make sauce: Heat the olive oil in a medium saucepan over medium-low heat. When hot, add the onion and slowly sauté while stirring, 6 to 8 minutes. Add the garlic, red pepper flakes, and thyme and cook for another 6 minutes. In this recipe, we are not looking for color. Rather, we are slowly releasing the flavors of the ingredients by cooking them at a low temperature.

Add the brown sugar and stir until it is dissolved. Add the stewed tomatoes. Bring the sauce to a low simmer. Be sure to stir often enough so that the bottom does not scorch. Cook for 20 minutes.

Add the oregano, rosemary, and basil and cook for 6 to 8 minutes more, adding salt and pepper to taste. If the sauce's texture is too rustic for your taste, puree the mixture in a blender until it reaches the desired consistency.

To make pizza: Place a pizza stone in lower third of oven and preheat to 440°. Roll out the dough on a lightly floured surface to a 9-inch round. Place on a lightly floured pizza peel or rimless baking sheet and top with the sauce, mozzarella, and basil.

Slide the pizza onto the hot stone and bake until crust is brown, about 20 minutes. Remove from oven and top with the prosciutto and arugula; season with pepper. Slice and serve immediately.

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