MARGHERITA PIZZA
Provided by Food Network Kitchen
Time 2h5m
Number Of Ingredients 0
Steps:
- Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.
- How to make a pizza:
- Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
- Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
- Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.
- Pizza Dough
- Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
- See all 50 easy pizza toppings
AUTHENTIC PIZZA MARGHERITA
Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.
Provided by Allrecipes
Categories Main Dish Recipes Pizza Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Stir flour and 1 teaspoon salt in a bowl. Set aside.
- Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
- Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
- Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
- Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
- Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g
MARGHERITA PIZZA
Many Margherita pizzas feature fresh sliced tomatoes, mozzarella and basil. Mine uses a can of whole plum tomatoes, which I crush by hand and mix with olive oil and salt before spreading on my dough. To turn your oven into a makeshift pizzeria oven, heat a pizza stone at as high a temperature as your oven goes for at least an hour, then turn the oven to broil and cook your pizza.
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
- Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to the lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
- In a large bowl, hand crush the tomatoes, drizzle in a little olive oil and season with salt to taste. Spread the sauce on the dough, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). (Refrigerate the remaining sauce in an airtight container for up to 4 days.) Tear the mozzarella into pieces and layer all over the pie. Sprinkle with Parmesan and basil and drizzle with oil.
- Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes. Drizzle with more olive oil, basil and Parmesan. Slice the hot pizza and serve immediately.
MARGHERITA PIZZA
Provided by Food Network Kitchen
Time 2h45m
Yield 8 servings (two 12-inch pizzas)
Number Of Ingredients 11
Steps:
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
MARGHERITA PIZZA
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 1 (13 by 18-inch) pizza
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
- 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.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. 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
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. 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. 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.
- 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.
- 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.
- Remove from the oven, cut into slices and serve. .
MARGARITA
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
- Blend together lime, salt and sugar in a small blender or mini food chopper.
MARGHERITA PIZZA (PIZZA MARGHERITA)
A light pizza with olive oil, garlic, fresh basil, fresh tomatoes, mozzarella and Parmesan cheeses. Perfect with a beer on a hot summer night. I was inspired to try and make this myself after having an delicious version of it at Small Bar in Chicago. Yum!
Provided by Chef Acosta
Categories European
Time 15m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 9
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!
PIZZA MARGHERITA IN 4 EASY STEPS
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 35m
Yield Makes 2 pizzas, serves 4
Number Of Ingredients 11
Steps:
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
30 MINUTE MARGHERITA PIZZA
A great summer pizza-light & easy to make. My picky boyfriend and my grandfather (who is a meat & potato man) love it!
Provided by Destruktors Cooking
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 376.3, Fat 30.8, SaturatedFat 12.1, Cholesterol 60.1, Sodium 847.5, Carbohydrate 6.2, Fiber 1.4, Sugar 3.3, Protein 19.7
More about "how to make margarita pizza food"
HOW TO MAKE A CLASSIC MARGHERITA PIZZA (AND YOUR OWN …
From nbcnews.com
Estimated Reading Time 3 mins
PERFECT PIZZA MARGHERITA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
HOW TO MAKE PERFECT PIZZA | GENNARO CONTALDO - YOUTUBE
From youtube.com
HOW TO MAKE NEAPOLITAN PIZZA | MARGARITA PIZZA | THE BEST ...
EASY MARGHERITA PIZZA RECIPE FOR THE BEST PIZZA ...
From foodlifeandmoney.com
QUESTION: HOW TO MAKE A MARGARITA PIZZA - MONTALVOSPIRITS
From montalvospirits.com
BEST HOMEMADE MARGHERITA PIZZA | STACEY MATTINSON NUTRITION
From staceymattinson.com
BEST PIZZA MARGHERITA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY SHEET PAN MARGHERITA PIZZA - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY MARGHERITA PIZZA RECIPE - HOW TO MAKE MARGHERITA PIZZA
From plattertalk.com
HOW TO MAKE GRILLED MARGHERITA PIZZA USING A PIZZA STONE
From foodwinesunshine.com
MARGHERITA PIZZA {EASY PEASY DINNER!} - SIX SISTERS' STUFF
From sixsistersstuff.com
GRILLED PIZZA MARGHERITA - SIMPLY DELICIOUS
From simply-delicious-food.com
PIZZA MARGHERITA, THE NEAPOLITAN RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
MARGHERITA PIZZA - RICARDO
From ricardocuisine.com
HOW TO MAKE NEXT LEVEL MARGHERITA PIZZA | BBC GOOD FOOD
From bbcgoodfood.com
MARGHERITA PIZZA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASY MARGHERITA PIZZA - COPYKAT RECIPES | RECIPE ...
From pinterest.com
HOW TO MAKE PIZZA - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE PERFECT PIZZA MARGHERITA | FOOD & WINE
From foodandwine.com
HOW TO MAKE MARGHERITA PIZZA AT HOME - YOUTUBE
From youtube.com
MEDITERRANEAN DIET MARGHERITA PIZZA ... - FOOD WINE AND LOVE
From foodwineandlove.com
MARGHERITA PIZZA WINE PAIRING - ALL INFORMATION ABOUT ...
From therecipes.info
MARGHERITA PIZZA - CARLSBAD CRAVINGS
From carlsbadcravings.com
HOW TO MAKE A MARGHERITA SAUCE LESS PIZZA - EAT LIKE NO ...
From eatlikenoone.com
MAKING MARGHERITA PIZZA FROM SCRATCH AT HOME - MAKER GARDENER
From makergardener.com
HOW TO MAKE A MARGARITA PIZZA NEWS AT HOW TO - OZUNYC.COM
From ozunyc.com
PIZZA MARGHERITA RECIPE: HOW TO MAKE HOMEMADE PIZZA - EATALY
From eataly.com
HOW TO MAKE SIMPLE MARGARITA PIZZA | SIMPLE CHEESE PIZZA ...
From youtube.com
SO I WANT TO MAKE A MARGARITA PIZZA... - HOME COOKING ...
From chowhound.com
CLASSIC MARGHERITA PIZZA ⋆ THE VENICE FOODIES
From venicefoodies.com
MARGHERITA PIZZA RECIPE - NDTV FOOD
From food.ndtv.com
HOW TO MAKE PIZZA AT HOME | FOOD & WINE
From foodandwine.com
MARGARITA PIZZA RECIPE - FOOD.COM
From food.com
HOW TO MAKE MINT MARGARITA DRINK | REFRESHING MINT ...
From youtube.com
HOW TO MAKE A MARGARITA PIZZA AT HOME - MONTALVOSPIRITS
From montalvospirits.com
EASY MARGHERITA PIZZA - COPYKAT RECIPES
From copykat.com
MARGHERITA PIZZA RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE A MARGHERITA PIZZA, W/A WOOD FIRED BRICK OVEN ...
From guides.brit.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love