30 Minute Margherita Pizza Food

MARGHERITA PIZZA (PIZZA MARGHERITA)

Steps:

• Preheat the oven to 450°F.
• Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
• Next, disperse the finely chopped garlic evenly.
• Spread the mozzarella cheese throughout the top, but keep it thin.
• Place the thinly sliced tomatoes across the entire pizza.
• Lightly salt and pepper the tomatoes with the kosher salt.
• Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
• Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
• Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

30 MINUTE MARGHERITA PIZZA

Steps:

• Preheat oven to specks on the boboli package.
• Slice the Tomatoes & Basil- set aside.
• Shred (or chop finely) the fresh mozzarella - Mix with pre-shredded mozzarella & set aside.
• In a small bowl combine Olive Oil, Red Pepper Flakes, Garlic & Salt- mix well. Spread a bit of this mixture on the two pizza crusts. Be sure not to over saturate with olive oil mixture bc it will make the pizza soggy.
• Place a thick layer of cheese on the pizza crust followed by tomato slices- mostly cover the pizza with tomato slices.
• Sprinkle basil on top to taste. (FYI a lot of basil can make it a little bitter).
• Sprinkle a bit of parmesan on top- FYI too much parmesan will overwhelm this pizza's mild flavor.
• Cook as directed on boboli package- (10 min I think).
• *Note: Look for the mozzarella in the fancy cheese section of your grocery store. It comes in little tubs with juice in them. Its important that you get the mozzarella in the brine because it makes the pizza fresher tasting. I mix it with the pre-shredded 2% milk mozzarella because it reduces calories & shredding time. Also make sure to get the freshest best looking tomatoes you can find -- this will really make the pizza much better. This pizza is best in the summer when produce is freshest!

MARGHERITA PIZZA

Steps:

• For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
• Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
• Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
• Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
• For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.
• For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
• Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
• Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
• Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!

MARGHERITA PIZZA

Steps:

• If using classic crust: Heat oven to 425 degrees F. If using thin crust: Heat oven to 400degreesF. High Altitude (3500-6500 ft): Bake up to 2 minutes longer.
• Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Sprinkle cookie sheet with cornmeal. Unroll dough on cookie sheet. Starting at center, press out dough into 15 x 10-inch rectangle. Brush dough with oil; sprinkle evenly with garlic.
• Sprinkle mozzarella and Parmesan cheeses over crust. Arrange tomato slices over cheese. Sprinkle with half of the basil.
• Bake classic crust 14 to 16 minutes, thin crust 12 to 14 minutes, or until crust is deep golden brown. Sprinkle remaining half of basil over pizza. Cut into 5 rows by 4 rows.

VEGAN MARGHERITA PIZZA

Steps:

• For the mozzarella:.
• Soak the cashews in water overnight or place in a pot of boiling water and boil on the stove for 15 minutes to soften. Drain.
• Add the soaked cashews to the jug of a high speed blender along with the rest of the mozzarella ingredients. Blend until completely smooth.
• Pour into a medium pot and place on the stove over a medium-low heat. Cook until thickened, about 5-10 minutes, then pour into a bowl and set aside - this will thicken as it cools.
• For the pizza dough:.
• Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.
• For the tomato sauce:.
• In a bowl, combine the tomato sauce ingredients. Stir together and set aside.
• To make the pizzas:.
• Split the dough into quarters and roll into balls - set aside for 30 minutes to rest, this will make the dough easier to work with.
• Lightly flour a countertop and place a ball of dough onto it. Dust with more flour. Use your hands to pat the dough down and then roll out into a large circle about 1/4-inch thick. You can use your hands to help gently stretch the dough until it's thin enough. Transfer the circle of dough to a baking sheet and bake for 5 minutes until golden. Repeat with the rest of the dough so all your bases are baked.
• Spread a few tablespoons of tomato sauce onto each pizza base. Top with dollops of the 'mozzarella' and drizzle with olive oil. Sprinkle on some salt and black pepper then place each pizza back into the oven, one at a time, for 5-10 minutes until the crust is golden and the 'cheese' is starting to brown. Top with fresh basil and serve immediately.

EASY 30-MINUTE PIZZA HUT CLONE DOUGH

Steps:

• Place the warm water in a large bowl and put the sugar inches Proof the yeast in it for about 10-15 minutes or until foamy.
• Add the remaining ingredients except the cornmeal and knead until elastic-y, just a couple minutes.
• Cover with a dish towel loosely, and let rise for about 30 minutes. In the final countdown, preheat the oven to 400°F.
• Read the description for the right pan size to use-- then grease it with cooking spray and sprinkle the bottom lightly with cornmeal.
• Depending on how thick the crust is laid out in the pan, bake for 5-8 minutes or until lightly browned. Remove the pan from the oven then lower the temperature to 350°F.
• Add your desired sauce, cheese, toppings, and seasonings and bake for another 10-15 minutes, then slice, serve, and enjoy.

QUEEN MARGHERITA PIZZA

Steps:

• Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked.
• If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe.
• Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander.
• Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top.
• *NOTE: a heavier pizza tray is preferable for best baking results.
• Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top.
• Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning.
• Garnish the fresh basil ribbons on top of the pizza just before serving.