Traditional Pizza Margherita Recipes

Simple LowFat Margherita Pizza Recipe Food.com

WEBJun 13, 2008 · 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 …

1. Heat oven to 450.
2. In bowl, combine tomatoes, tomato paste and garlic, mix well.
3. Spread tomato mixture over pizza crust, top with mozarella.
4. 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.

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Classic Margherita Pizza with WholeWheat Pizza Crust

WEBMay 22, 2018 · Pizza Crust. In a large bowl, whisk together the water, yeast, and sugar, stirring until the yeast and sugar are dissolved. Let stand for 5 minutes. Stir in 2 1/2 cups …

Rating: 4/5(62)

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Margherita Flatbread The Picky Eater

WEBOct 23, 2023 · Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top. Stir, cover, and let sit for 10 minutes. Mix Dry …

1. Spread the whole wheat dough on a pizza pan coated with cooking spray. Bake at 450 degrees for 5 minutes (until the crust starts to puff up).
2. Brush crust with 1 tsp olive oil, sprinkle minced garlic evenly over the crust.
3. Top with sliced tomatoes until entire crust is covered, leaving a half inch border.
4. Sprinkle evenly with cheese. Bake at 450 degrees for 10-12 minutes (until cheese / crust starts to become golden)

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Margherita Pizza Once Upon a Chef

WEBApr 27, 2023 · Transfer the dough to a cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape. Spread 1/4 cup …

1. Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
2. Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
3. On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
4. Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)

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