Margherita Pizza

Name: Margherita Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps cornmeal, divided; 2 teaspoons package dry yeast (about; 710 milliliters all-purpose flour, divided; 1 Tbsp chopped fresh basil; 118 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 1 Tbsp olive oil; 1 teaspoon olive oil; 57 grams 1/2 cup grated fresh Parmesan cheese; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 1 teaspoons salt, divided; 2 teaspoons sugar; 2 larges tomatoes, sliced; 237 milliliters warm water (100°to 110°)

You can never have too many main course recipes, so give Margherita Pizzan a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 279 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 40 minutes. A mixture of flat-leaf parsley, parmesan cheese, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Dissolve yeast and sugar in water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Sugar

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 2 1/2 cups flour, 1 tablespoon cornmeal, 1 tablespoon olive oil, and 1/4 teaspoon salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).

Ingredients you will need

Olive Oil

Cornmeal

Dough

All Purpose Flour

Yeast

Salt

Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Ingredients you will need

Dough

All Purpose Flour

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 50 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Ingredients you will need

Cooking Spray

Dough

Punch

Equipment you will use

Bowl

Preheat oven to 40

Equipment you will use

Oven

Roll dough into a 13-inch circle on a floured surface.

Ingredients you will need

Dough

Roll

Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let dough rise 15 minutes or until puffy.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Combine cheeses; set aside.

Combine parsley, garlic, and 1 teaspoon olive oil.

Ingredients you will need

Olive Oil

Parsley

Garlic

Brush garlic mixture over dough. Top with 1 cup cheese mixture and tomato slices.

Ingredients you will need

Tomato Slices

Cheese

Garlic

Dough

Sprinkle with remaining cheese mixture, 1/4 teaspoon salt, and pepper.

Ingredients you will need

Cheese

Pepper

Salt

Bake at 400 for 20 minutes or until cheese melts.

Ingredients you will need

Cheese

Equipment you will use

Oven

Sprinkle with basil.

Ingredients you will need

Basil

Let pizza stand 5 minutes.

Cut into 8 slices.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

cornmeal, divided 2teaspoons

package dry yeast (about 710milliliters

all-purpose flour, divided 1Tbsp

chopped fresh basil 118milliliters

chopped fresh flat-leaf parsley 4

garlic cloves, minced 1Tbsp

olive oil 1teaspoon

olive oil 57grams

1/2 cup grated fresh Parmesan cheese 85grams

3/4 cup shredded part-skim mozzarella cheese 1teaspoons

salt, divided 2teaspoons

sugar 2larges

tomatoes, sliced 237milliliters

warm water (100°to 110°)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.