MARGHERITA PIZZA NUTRITION RECIPES
MARGHERITA PIZZA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 15 minutes
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
MARGHERITA PIZZA RECIPES | BBC GOOD FOOD
Classic pizza margherita is a timeless Italian dish. Make a simple pizza base, then top with tomato pizza sauce and mozzarella. We have vegan and healthier versions, too.
Provided by Good Food team
Number Of Ingredients 1
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- Gently shake the pizza on the peel to loosen. Carefully slide the pizza from the peel to the pizza stone. Bake the pizza until the crust is golden brown, rotating the pizza halfway through baking, 6 to 8 minutes. Remove from the oven and, using scissors, quickly snip 4 basil leaves into thin slices over hot pizza. Cut pizza into slices and serve immediately. Repeat with the remaining dough, sauce, and toppings to make three additional pizzas.
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- Bake 5 minutes longer, until the cheese melts and the edges of the pies are crisp and lightly browned.
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