Pizza Margherita (ish)

by Alexandra

Traditional Margherita Pizza is made with fresh mozzarella, a thin white crust, and a lot more basil. However, I did not have fresh mozzarella, I have a limited supply of basil, and I’m not particularly keen on eating white anything, much less pizza dough.

I decided this would have to suffice, and man oh man, it did!

Begin with one recipe of Whole Wheat Buttermilk Pizza Dough. (Recipe at the end of the post)

Dust a circular pan with cornmeal, and spread the dough out. Insert into a cold oven. Heat the oven to 375 degrees, then bake for 10 minutes.

Gather 3 cloves of chopped garlic, 3 sliced plum tomatoes, 14 basil leaves, 3 ounces of Fontinella Cheese and 4 ounces of Part Skim Mozzarella.

Arrange toppings on pre-baked crust and return to the already heated 375-degree oven. Bake for an additional 20 minutes.

Mmm...baked cheesy goodness.

Goes awesome(ly) with fresh organic sweet peas from the garden!

Whole Wheat Buttermilk Pizza Dough


  • 3/4 Cup Buttermilk, room temperature
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1 teaspoon Active Dry Yeast
  • 1 tablespoon white sugar
  • 1 ¼ cups bread flour
  • 1 ¼ cups whole wheat flour


  • Dissolve 1 package of yeast in ½ cup plus 2 tablespoons of lukewarm water.  Stir in sugar, and allow mixture to sit for 5 minutes, or until foamy.
  • Place flour in bowl of electric mixer
  • Add dissolved yeast, oil, buttermilk, baking soda, and salt
  • Using a dough hook on an electric mixer, mix at medium-low speed until all ingredients are incorporated
  • Increase speed to high and mix dough for 4 to 5 minutes
  • Lightly oil a glass bowl. Place the dough ball inside and cover with plastic wrap
  • Let rise in a warm, draft free place for 1 to 3 hours.
  • Spread cornmeal onto a circular pan, and spread the dough evenly across.
  • Bake in a 375-degree oven for 10 minutes before adding toppings. Bake for an additional 20 minutes and serve.