One Delicious Low Fat Pizza Margherita Food

AUTHENTIC PIZZA MARGHERITA

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.

GRILLED PIZZA MARGHERITA

Steps:

• Whisk the yeast and sugar into warm water and allow to stand for 5 minutes until frothy.
• In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running, pour in the yeast mixture. Add the olive oil then allow to knead for a few minutes until the dough is soft, smooth and only slightly tacky. If the dough is very sticky, add a little bit of flour and knead in.
• Transfer the dough to an oiled bowl, cover with plastic and allow to rise for at least 1 hour. I usually make the dough a few hours before cooking.
• Once risen, divide the dough into 4 and form into balls. Place on a floured board and cover with a dish cloth and allow to rise for another 30 minutes while you prepare the toppings.
• To make the sauce, drain off any excess liquid from the tomatoes then crush the tomatoes into a bowl. Season with salt (and your chosen additions if using). Grate/tear the mozzarella and finely slice the basil.
• Preheat the grill (braai/barbecue) to its hottest setting. I like to have a cooler zone to move the pizza to should it be needed. Brush the grill grid with a little oil.
• Form the dough into pizza bases with your hands, pressing from the middle, forming the pizza as you go. Take care not to thin it out too much.
• Transfer the dough to the grid then allow to cook for a few minutes until the dough has started to bubble up. Remove from the grill and place grill side-up on a wooden board or pizza peel.
• Top the grilled side with sauce, cheese and basil then carefully transfer the pizza back to the grill. Close the grill if possible and allow to cook for a few minutes until the cheese has melted and there is some color on top.
• Remove from the grill, slice, top with more basil and serve.

SIMPLE LOW-FAT MARGHERITA PIZZA

Steps:

• Heat oven to 450.
• In bowl, combine tomatoes, tomato paste and garlic, mix well.
• Spread tomato mixture over pizza crust, top with mozarella.
• Bake at 450 for 8-10 minutes or until cheese is melted. The original recipe calls for the basil to be added with the cheese, but personally, I like the freshness of the basil if you add it during the last minute of cooking, just so it wilts a little.

PIZZA MARGHERITA

Steps:

• Heat oven to 425ºF.
• Reserve 1/2 cup mozzarella; sprinkle remaining onto pizza crust. Top with all remaining ingredients; sprinkle with reserved mozzarella.
• Place crust directly on middle oven rack.
• Bake 10 to 12 min. or until cheese is melted.