Updated: Apr 29, 2021
1 clamshell BMG Nutrition Mix
BMG genovese basil
1 tbsp active yeast
2 - 3 cups flour2 tbsp sugar
4 large tomatoes
1 tsp tomato paste
1 bell pepper
Preheat oven to 450 - if using pizza stone, allow stone to heat up in oven during preheat. If using sheet pan, keep at room temperature
Mix yeast, 1 cup warm water (~110 degrees), and 1 tbsp sugar in a mixing bowl. Let sit 5 minutes or until foaming/bubbling
Once foaming, add 2 cups flour and 1 tsp salt and combine until dough forms
Spread extra flour on a clean surface and knead dough until no longer sticky, roll dough to the desired shape.
Once the stone is hot, sprinkle 1 tbsp sugar and 3 tbsp flour on stone then transfer dough. Drizzle with olive oil and cook for about 5 minutes or until slightly golden. For sheet tray, just grease with olive oil.
Finely chop tomato (works best in a food processor) and combine with BMG basil, olive oil, tomato paste, oregano, and any other seasonings. I allow this mixture to sit overnight. You can also skip this step by using a previously made sauce, just using olive oil & garlic, or using a jarred sauce.
Once the crust is almost golden, remove from oven and add sauce.
For toppings I used the BMG nutrition mix, mozzarella, ricotta, bell pepper, and cherry tomatoes.
Cook pizza on 450 until the cheese is bubbling (about 10 minutes). Finish pizza on broil for a few minutes.
Top with extra chopped BMG Nutrition Mix