MARGARITA PIZZA
Steps:
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
- Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
- Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
- Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
- Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
Nutrition Facts : ServingSize 2 slices, Calories 236 kcal, Carbohydrate 27 g, Protein 15 g, Fat 6.5 g, SaturatedFat 3.5 g, Cholesterol 23.5 mg, Sodium 636 mg, Fiber 1 g, Sugar 3.5 g
ONE DELICIOUS LOW FAT PIZZA MARGHERITA
This Neapolitan style pizza is so simple to make and so dilicious. My girlfriend and I went shopping and came home and made this for lunch along with a spinach salad and iced greed tea. She has so many good low fat recipes. I read this one has only 206 calories and 0.3 grames of fat. Can't beat that for a great pizza. I saved a piece for Woody and he enjoyed it for a snack later in the day.
Provided by Norma DeRemer @PApride
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Preheat your oven to 450
- Place pizza crust on backing sheet or pizza stone and spread pizza sauce evenly over crust.
- Arrange cheese sliced over sauce.
- Place pizza on bottom rack of oven.
- Bake for 12 minutes.
- Remove from oven and sprinkle with basil.
- Cut into 10 wedges and serve immediately.
- BASIC PIZZA SAUCE: Heat a large saucepan ove medium high het and coat pan with cooking spray.
- Add 1/4 cup finely chopped onion to pan;saute 3 minutes or until tender.
- Add 1 minced garlic clove to pan and saute 30 seconds.
- Stir in 1/4 cup of white wine;cook 30 seconds and add 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/8 teaspoon ground pepper and stir.
- Add 1 (14.5 ounce) can undrained crushed tomatoes and reduce heat and simmer 20 minutes or until thick.
- Remove from heat and stir in 1 tablespone of chopped fresh basil and 1/2 teaspoon of balsamic vinegar.
- Yield: 1 1/2 cups.
VERY SIMPLE MARGHERITA PIZZA
You can't beat piping hot cheese and tomato on a thin, crispy pizza base - this version is ready in just 35 minutes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.
- Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.
Nutrition Facts : Calories 577 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
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.
PIZZA MARGHERITA
Whenever Katie Lee visits Rome, she gets a pizza at Da Baffetto, and then tries to replicate it when she gets home.
Provided by Katie Lee Biegel
Time 1h40m
Yield two 10-in pizzas
Number Of Ingredients 13
Steps:
- Make the dough: Fill a small bowl with hot tap water. Let the bowl sit 2 minutes, then dump the water. In the warmed bowl, combine the yeast, 1 tablespoon flour, the sugar and 1/4 cup warm water (105 degrees F to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with fresh new yeast.)
- In a large bowl, mix 2 1/2 cups flour and 2 teaspoons salt. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 degrees F to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the side of the bowl (it will be sticky). Turn out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball.
- Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, put a pizza stone on the lowest oven rack and preheat to 500 degrees F. Let the stone preheat, about 1 hour.
- Make the sauce: Combine the olive oil, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes. Transfer to a food processor and puree until smooth. Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
- Transfer the dough to a floured surface and cut in half. Form each half into a disk and roll out into a 10-inch circle with a lightly floured rolling pin. (I like my pizza paper-thin!) Pinch around the edge to form a crust.
- Sprinkle a pizza peel with cornmeal and carefully slide one round of dough onto the peel. Jerk the peel in a back-and-forth motion once or twice to make sure the dough does not stick. (If the dough is sticking, add extra cornmeal.) Drizzle the dough with olive oil, sprinkle with salt and top with half of the sauce, leaving a small border.
- Transfer the dough to the hot stone in the oven, using a jerking motion to slide the dough off the peel. Bake 5 minutes. Using the peel, rotate the pizza for even browning and top with half of the mozzarella. Bake until the cheese melts and the crust is golden brown and crisp, 3 to 5 more minutes. Remove from the oven using the peel, transfer to a cutting board and scatter half of the basil on top. Repeat to make the second pizza.
SIMPLE LOW-FAT MARGHERITA PIZZA
Make and share this Simple Low-Fat Margherita Pizza recipe from Food.com.
Provided by Lakerdog2
Categories < 15 Mins
Time 15m
Yield 1/4 slice, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85.3, Fat 4.4, SaturatedFat 2.5, Cholesterol 14.9, Sodium 353.7, Carbohydrate 7.1, Fiber 1.7, Sugar 4.1, Protein 5.4
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
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- Place a pizza stone or a large rimless baking sheet on the bottom rack of the the oven. Preheat oven to 500 degrees F.
- On a lightly floured surface, roll dough into a 12- to 14-inch round. Sprinkle a pizza peel with cornmeal; place the dough on top. Spread sauce over the surface, leaving a 1/2-inch border. Sprinkle with cheese, then scatter basil over the top. Bake until the crust is nicely browned and the cheese is melted, about 10 minutes.
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