Classic Margherita Pizza Food
CLASSIC MARGHERITA PIZZA
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 20m
Yield Makes one 13-inch round pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
CLASSIC PIZZA MARGHERITA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preparation Instructions:
- Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a pizza
- pan. Roll out dough as thin as possible. Let rest 10 minutes.
- In a small skillet, heat 1 tablespoon oil and saute sausage until browned. Remove from pan and coin slice. In the same pan, saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
- Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.
- Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with the remaining fresh basil and parmesan cheese, cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
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- 1.To proof the yeast, add the warm water to a large bowl, followed by the yeast and sugar. Set aside for 10 minutes.
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- 3.Sprinkle flour onto a clean work surface and lightly coat hands with additional flour. Drop the dough onto the prepared work surface and knead in the remaining flour just until the dough is no longer sticky. Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover the bowl with a towel and set aside in a warm place for one hour or until the dough doubles in size.
- Tip: It will take approximately 3½ cups of all-purpose flour for the dough to reach the correct consistency. (If the dough is still sticky at that point, work in a little more flour, one tablespoon at a time, just until no longer sticky). The additional flour in the ingredients list is for the work surface and your hands while working with the dough.
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From foodfunkitchen.com
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