Heirloom Tomato Margarita Pizza

Heirloom Tomato Margarita Pizza

For the puff pastry dough:

2 cups all purpose flour
½ teaspoon salt
¾ cup coconut oil, solid (but make sure it's still pliable!)
¼ cup cold water

For the Magarita Pizza:

½ glass of high quality pizza sauce (or homemade pizza sauce)
350g mixed colored cherry tomatoes
2 medium sized tomatoes
2 Tablespoons olive oil
1 hand full of fresh basil
salt and pepper to season
 

Instructions for the puff pastry:

In a large bowl, stir together the flours and salt. Using your hands, cut in the coconut oil until crumbs the size of large peas are formed. For this, I just dropped the coconut oil into the flour mixture and broke it up with my hands until it was broke down into the large pea size. Add the cold water and stir together until the mixture comes together into a dough. If the dough seems a bit dry, add just a tad more water until it comes together. Pat into a loose ball and transfer the dough to a well floured surface.

Dust the top of the dough with flour and form into a rectangle that is ¾ inch thick. Roll the dough into a rectangle 12 inches long by 7 inches wide and ½ inch thick. With the short side facing you (the 7 inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. Rotate the folded dough a quarter turn (so the folded side is to your left) and repeat. Roll out and fold up again, repeat one more time after that (for a total of 3 times). Wrap in plastic wrap and refrigerate for 4 hours before shaping or using for a recipe.
 

Instructions for the Magaritha Pizza  

Preheat oven to 350 degrees.
Take one piece of parchment paper and place it on the baking tray.
Wash tomatoes and basil and cut the tomatoes into thin slices. Set aside.
Roll out puff pastry dough to prefered shape and make sure you use enough flour for the surface, so the dough doesnt stick. I prefer the shape of a rectangle. With the amount of pastry dough you should be able to form two medium sized rectangles, that fit into your oven. Carefully put the shaped dough onto the parchment paper. Fold the edges of the puff pastry dough a little over and spread olive oil over the whole dough with a spoon.
Take one spoon of pizza sauce at a time until the dough is slightly covered. Make sure you don't use too much.
6.Now add tomato slices and basil, season with salt and pepper and put the pizza for 12-15 minutes into the oven. You should place it on the lower third so it doesn't get burned.
7.Enjoy!