Pizza Margherita

Name: Pizza Margherita
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons active dry yeast; 1 Sprig fresh basil; 10 basil leaves, washed; 6 servings Freshly ground black pepper; 794 grams 1/2 cups whole, peeled, canned tomatoes in puree (about 1 can) roughly chopped; 710 milliliters all-purpose flour, plus more for kneading; 113 grams fresh mozzarella, thinly sliced; 3 cloves garlic, chopped; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 2 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil, plus more as needed; 2 teaspoons sugar; 1 Sprig fresh thyme; 237 milliliters tepid water

The recipe Pizza Margherita could satisfy your Mediterranean craving in about 59 minutes. This main course has 449 calories, 14g of protein, and 17g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of kosher salt, flour, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Make 1 recipe of pizza dough and let rise according to the recipe directions.

Ingredients you will need

Pizza Dough

Punch down the dough, divide in 1/2 and loosely form 2 balls.

Ingredients you will need

Dough

Punch

Place 1 ball in a well-greased plastic storage bag and store in the refrigerator for up to 2 days.

Place the other on a floured surface, cover with a large inverted bowl, and allow to rest for 15 minutes.

Equipment you will use

Bowl

Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F.

Equipment you will use

Oven

Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 12-inch circle, about 1/8-inch thick.

Ingredients you will need

Dough

All Purpose Flour

Spread the sauce on the pizza in a thin, even layer, making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top with the mozzarella.

Ingredients you will need

Salt And Pepper

Mozzarella

Sauce

Slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and bubbly and the bottom of the crust begins to brown.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve immediately.

Ingredients you will need

Fresh Basil

Equipment you will use

Oven

Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves.

Ingredients you will need

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Measuring Cup

Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret).

Ingredients you will need

Dough

All Purpose Flour

Yeast

Equipment you will use

Wooden Spoon

Whisk

Bowl

Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.

Ingredients you will need

Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

2teaspoons

active dry yeast 1Sprig

fresh basil 10

basil leaves, washed 6servings

Freshly ground black pepper 794grams

1/2 cups whole, peeled, canned tomatoes in puree (about 1 can) roughly chopped 710milliliters

all-purpose flour, plus more for kneading 113grams

fresh mozzarella, thinly sliced 3cloves

garlic, chopped 1teaspoons

kosher salt 2teaspoons

kosher salt 2Tbsps

extra-virgin olive oil 3Tbsps

extra-virgin olive oil, plus more as needed 2teaspoons

sugar 1Sprig

fresh thyme 237milliliters

tepid water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. 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. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.