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Margherita Pizza

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Margherita Pizza

Margherita Pizza

You can never have too many main course recipes, so give Margherita Pizzan a try. This recipe makes 5 servings with 839 calories, 31g of protein, and 24g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have unbleached flour, buffalo mozzarella, garlic cloves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
Ingredients you will need
JellyJelly
RollRoll
Equipment you will use
OvenOven
Frying PanFrying Pan
3
Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
Ingredients you will need
Crushed TomatoesCrushed Tomatoes
Salt And PepperSalt And Pepper
Minced GarlicMinced Garlic
Tomato SauceTomato Sauce
Olive OilOlive Oil
OreganoOregano
ThymeThyme
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Frying PanFrying Pan
4
Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface.
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Olive OilOlive Oil
JellyJelly
RollRoll
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OvenOven
Frying PanFrying Pan
5
Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
Ingredients you will need
Salt And PepperSalt And Pepper
Fresh BasilFresh Basil
Tomato SauceTomato Sauce
DoughDough
MozzarellaMozzarella
Olive OilOlive Oil
CrustCrust
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OvenOven
Frying PanFrying Pan
6
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.
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SugarSugar
WaterWater
YeastYeast
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BowlBowl
7
Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
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YeastYeast
8
If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SaltSalt
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Stand MixerStand Mixer
BowlBowl
9
Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes.
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DoughDough
All Purpose FlourAll Purpose Flour
YeastYeast
10
Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
Ingredients you will need
Olive OilOlive Oil
DoughDough
All Purpose FlourAll Purpose Flour
WaterWater
11
If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
Ingredients you will need
Olive OilOlive Oil
DoughDough
All Purpose FlourAll Purpose Flour
WaterWater
YeastYeast
SaltSalt
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BowlBowl
12
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
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DoughDough
WrapWrap
Cooking OilCooking Oil
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Plastic WrapPlastic Wrap
BowlBowl
13
Remove from the oven, cut into slices and serve. .
Equipment you will use
OvenOven
DifficultyExpert
Ready In2 hrs, 10 m.
Servings5
Health Score34
Vegetarian
CuisinesMediterraneanItalianEuropean
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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