THE MARGHERITA PIZZA
Provided by Food Network
Time 22h55m
Yield one 18-inch pizza
Number Of Ingredients 13
Steps:
- For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
- Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
- Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
- Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
- For the pizza: Preheat oven to 550 degrees F.
- Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
- Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
- Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
- Sprinkle pizza lightly with kosher salt.
- Cut into 8 slices and garnish with fresh basil.
BOBBY FLAY'S MARGHERITA PIZZA
Provided by Bobby Flay
Time 20m
Yield 1 pizza
Number Of Ingredients 6
Steps:
- Prepare the grill for direct and indirect cooking.
- Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
- Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
- Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.
MARGHERITA PIZZA
Steps:
- If using classic crust: Heat oven to 425 degrees F. If using thin crust: Heat oven to 400degreesF. High Altitude (3500-6500 ft): Bake up to 2 minutes longer.
- Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Sprinkle cookie sheet with cornmeal. Unroll dough on cookie sheet. Starting at center, press out dough into 15 x 10-inch rectangle. Brush dough with oil; sprinkle evenly with garlic.
- Sprinkle mozzarella and Parmesan cheeses over crust. Arrange tomato slices over cheese. Sprinkle with half of the basil.
- Bake classic crust 14 to 16 minutes, thin crust 12 to 14 minutes, or until crust is deep golden brown. Sprinkle remaining half of basil over pizza. Cut into 5 rows by 4 rows.
CRISPY GRILLED PIZZA MARGHERITA
Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.
Provided by OXSALIDA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
- Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
- Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
- Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g
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!
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 WITH SAUSAGE AND PESTO
Two of my favorite ingredients, pesto sauce and sausage, come together to make one of my family's favorite foods: pizza! They loved how crispy, melty, and cheesy it was! Feel free to adjust ingredients according to your personal tastes.
Provided by Christina
Categories Main Dish Recipes Pizza Recipes Chicken
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
- Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
- Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
- Remove from oven and immediately top with torn basil.
Nutrition Facts : Calories 480.2 calories, Carbohydrate 28.6 g, Cholesterol 84.4 mg, Fat 28.9 g, Fiber 3.7 g, Protein 25.7 g, SaturatedFat 12.3 g, Sodium 789.6 mg, Sugar 5.4 g
PIZZA MARGHERITA
This is from Canadian Living Magazine. Alot of it screams Italian to me, simply because it has many of the ingredients that are traditionally associated with Italian cuisine.
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On lightly floured surface, roll out pizza dough into 12 inch circle. Transfer it to a pizza stone or pan.
- Spread tomatoes over dough, sprinkle with salt, and drizzle with 2 tbsp of the olive oil. Arrange the cheese and olives on top.
- Bake in 475 degree F oven, until golden and bubbly, about 15-18 minutes. Sprinkle with basil leaves and drizzle with the remaining 1 tbsp olive oil.
Nutrition Facts : Calories 242.4, Fat 19.2, SaturatedFat 6.2, Cholesterol 28.1, Sodium 427.4, Carbohydrate 9.6, Fiber 2.8, Sugar 6, Protein 9.8
FRIED EGG PIZZA RECIPE BY TASTY
Pizza for breakfast? You bet! This skillet features an egg white, spinach, and mozzarella base encased in a pizza dough crust with dollops of pizza sauce and a sprinkle of oregano and red pepper flakes for that classic pizza flavor. Finished with runny egg yolks and a dusting of Parmesan cheese, it's sure to satisfy any time of day.
Provided by Betsy Carter
Categories Lunch
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll the pizza dough into a rope 36 inches (1 m) long and ½-inch (13 mm) thick. Arrange the rope around the outer edge of a 12-inch (30.5 cm) nonstick ovenproof skillet and pinch together the ends to form a ring. Cover with a kitchen towel and let stand until the dough is slightly puffed, about 30 minutes.
- Drizzle 1 tablespoon of olive oil into the center of the skillet.
- Lightly beat the egg whites, then pour into the center of the skillet.
- Spoon the pizza sauce over the egg whites, then top with the spinach and mozzarella.
- Sprinkle the oregano, red pepper flakes, salt, and pepper over everything.
- Brush some of the remaining tablespoon olive oil over the dough ring, then drizzle any remaining olive oil over the center.
- Bake the pizza until the dough is golden brown, the cheese has melted, and the egg whites are cooked through, 20-25 minutes. Remove the skillet from the oven and arrange the egg yolks on top of the pizza. Return it to the oven and bake until the yolks are warmed through but still soft, about 5 minutes more (a thin film will develop on top of the yolks).
- Transfer the skillet to a wire rack. Sprinkle evenly with the Parmesan and let cool for 1 minute. Run a spatula around the edges of the skillet to loosen the pizza, then carefully slide it onto a cutting board and slice into 4 large wedges. Serve hot.
- Enjoy!
Nutrition Facts : Calories 487 calories, Carbohydrate 42 grams, Fat 24 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams
MARGHERITA FLATBREAD PIZZA
A homemade tomato sauce made with fresh herbs is combined with fresh mozzarella cheese and a flatbread crust in this simple margherita pizza recipe.
Provided by Justin Fassio
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
- Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
- Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
- Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
- Return to the oven and cook until crust is light brown, 12 to 15 minutes.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 55.1 g, Cholesterol 18.1 mg, Fat 8.7 g, Fiber 10 g, Protein 18 g, SaturatedFat 3.3 g, Sodium 743.9 mg, Sugar 6.5 g
COULDN'T BE EASIER MARGHERITA PIZZA
Using a flour tortilla makes short work to create this super flavorful one course meal. Absolutely sensational blend of simple, yet flavorful, ingredients. Perfect for a simple lunch or dinner.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 5m
Yield 1 pizza, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Place cast iron skillet, that has been slightly brushed with olive oil, (or other heavy metaled oven proof pan) in oven for a few minutes to heat.
- Meanwhile, assemble pizza using tortilla as the base, top with tomatoes, garlic, cheese, basil leaves (can leave leaves whole, or julienne). I top with basil last because I love crispy basil. If you don't like basil this way, put under the cheese.
- Place tortilla in hot skillet. It should sizzle. Cook until done (mine takes about 8-10 minutes).
Nutrition Facts : Calories 422.9, Fat 20.4, SaturatedFat 9.1, Cholesterol 44.8, Sodium 804.5, Carbohydrate 40.5, Fiber 3.3, Sugar 3.6, Protein 19.3
PIZZA MARGHERITA
The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. The slightly wet dough of this pizza, in conjunction with a hot pizza stone, produces a crisp yet chewy crust.
Provided by Schmutzarella
Categories Lunch/Snacks
Time 2h8m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make dough:.
- Stir together yeast, 1 Tbsp flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.).
- Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.).
- Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
- MAKE TOMATO SAUCE WHILE DOUGH RISES:
- Pulse tomatoes with juice in a blender briefly to make a chunky purée.
- Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 tsp salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
- HEAT PIZZA STONE WHILE DOUGH RISES:
- At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
- SHAPE DOUGH:
- Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
- ASSEMBLE PIZZA:
- Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
- Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.
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