how to cook margherite?

Question

given that oil is added to the dough the dough becomes v difficult to work with

Answer 1

if the dough becomes tough you have to let it sit until it becomes soft again (about 1/2 hour at 70 degrees F) You overworked the dough and you have to let the gluten relax.


2 cups flour
1/2 tablespoon fast rising yeast
1/2 tablespoon salt
1 cup warm water
1 teaspoon olive oil
Topping
1 teaspoon dried oregano
5 tablespoons olive oil
2 cups part-skim mozzarella cheese (shredded)
1 (28 ounce) can tomatoes (drained and chopped)
1 teaspoon dried basil

for dough, mix together flour, yeast and salt.
Add water gradually, mixing together until a soft ball is formed.
Knead for 5 minutes, rub with oil and place in bowl. Cover and let rise about 30 minutes.
Roll down and press into a greased 17" pizza pan.
Heat oven to 375.
Sprinkle dough with oregano, 2 tbsps of olive oil, and mozza. Place chopped tomatoes over top. Sprinkle with oregano and basil and remaining olive oil.
Bake at 375 for 25 - 30 minutes.

Answer 2

Chicken Marguerite


8 Servings
2 tb Olive oil
1 tb Minced garlic
3/4 ts Salt
1/2 ts Cinnamon
1/2 ts Black pepper
1 3 lb chicken, skinned and
.cut into 8 pieces
1 lb 4 oz red potatoes, cut into
1/8" thick slices
1/4 c White wine vinegar
Option: Instead of the whole
.chicken, you can use 2-3
.whole skinned chicken
.breasts, cut in halves

1. Preheat the oven to 375F. Spray an 8" square baking pan with
non-stick cooking spray.

2. In a large bowl, combine the oil, garlic, salt, cinnamon, and
pepper. Add chicken and potatoes; toss well to coat thoroughly.

3. Arrange chicken in a single layer in prepared baking pan; add
vinegar, then top evenly with potatoes. Bake 40-50 minutes, until
potatoes are tender, chicken is cooked thoroughly and thigh juices
run clear when pierced with a fork. Serve topped with pan juices.

Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned
chicken breasts, cut in halves, and then cut in half again. I also
peeled the potatoes, as Pat doesn't like potato skins. It turned out
great! I served this with a green salad and white wine.