RECIPE: October is National Pizza Month

Celebrate National Pizza Month this October by checking out new cookbook Pizza! Pizza! Pizza! Over 75 Fresh Ideas for Every Pizza Night (Hatherleigh Press, Ltd.) from author Sara Haas, RDN.

More information below including a recipe for the perfect Margarita Pizza.

This ultimate pizza cookbook has everything you need–making your own dough, picking the best sauces, combining exciting topping ideas, and more. No need for guesswork or frozen pizza anymore, Pizza! Pizza! Pizza! provides in-depth instructions for creating delicious pizzas including vegetarian and vegan options.

Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer based in Chicago, Illinois. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook.

Roasted Tomato Margarita Pizza Recipe
Makes: One 10-inch pizza

Ingredients
1 pint cherry tomatoes, washed and dried
3 tablespoons extra-virgin olive oil
2 cloves garlic
¼ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 ball dough of your choice, at room temperature
4 ounces fresh mozzarella, sliced
1 cup fresh basil, torn

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

Toss the tomatoes with the olive oil, garlic, salt and ⅛ teaspoon black pepper. Spread tomatoes out onto a foil-lined baking sheet and place on top oven rack. While the oven is preheating, bake the tomatoes, stirring once halfway through cooking, until tomatoes are blistered and juicy, 15–20 minutes. Note: Keep your eye on these tomatoes since they’ll be cooking in the oven as it’s preheating.

Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough, shape into a circle and transfer to prepared peel or parchment. Top stretched dough with roasted tomato mixture and cover with mozzarella slices. Sprinkle on top with the remaining ⅛ teaspoon black pepper.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Remove the pizza from the oven and transfer it to a cutting board. Garnish with basil, cut into slices and enjoy immediately.

Pizza! Pizza! Pizza!
Written by Sara Haas, RDN
978-1-57826-968-6, $25.00 hardcover

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com