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
CLASSIC MARGHERITA PIZZA
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 20m
Yield Makes one 13-inch round pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
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
PIZZA MARGHERITA
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta's restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity - not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, appetizer, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
- Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
- Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
- Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 15 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 1052 milligrams, Sugar 2 grams
PIZZA MARGHERITA
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.
Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
PIZZA MORE-THAN-MARGHERITA
Pizza Margherita is a simple classic, emphasizing fresh tomatoes and basil. This version takes the concept a bit further with a few extra embellishments. It's a wonderful pizza for late summer or for cool summer evenings when you don't mind turning on the oven.
Yield makes 6 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Place the crust on a pizza stone or pan. Arrange the tomatoes on the crust in concentric circles, followed by the olives, artichoke hearts, and tofu.
- Bake for 12 to 15 minutes, until the crust is golden. Scatter the basil over the surface and season with pepper to taste. Cut into 6 wedges to serve.
- This is a lighter pizza, so a more substantial salad can be a good choice if you want a heartier meal. Two grain and bean combinations you can choose from are Herb Garden Couscous and Black Bean Salad (page 164) and Quinoa and Red Bean Salad with Crisp Veggies (page 165).
- For a festive meal, pair this with Roasted Summer Vegetable Platter (page 162).
- Since this is a good summer pizza, it's nice served with a cold soup. Cool White Bean and Cucumber Soup (page 38) couldn't be a more perfect choice.
- (per slice)
- Calories: 275
- Total Fat: 5g
- Protein: 9g
- Carbohydrates: 41g
- Fiber: 2g
- Sodium: 540mg
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MARGHERITA PIZZA - ONCE UPON A CHEF
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Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 734 per serving
- 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.)
- 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.
- 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.
- 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.)
HOMEMADE MARGHERITA PIZZA | A COUPLE COOKS
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Reviews 4Calories 100 per servingCategory Main Dish
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
- If using fresh mozzarella cheese, slice it into 1/4 inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
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