Pizza Margherita Recipe

Ingredients

• 3 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons Crisco® Pure Olive Oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 cups bread flour
• TOPPINGS:
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 20 fresh basil leaves, thinly sliced
• 8 cups (2 pounds) shredded part-skim mozzarella cheese
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons Crisco® Pure Olive Oil or Canola Oil

Directions

• In a large bowl, dissolve yeast in warm water. Add 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 bowl coated with cooking spray, turning once to coat the top. Cover 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 14-in. pizza pans coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.
• Spoon tomatoes over crusts. Top with basil, cheese, oregano, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust and cheese are golden brown. Yield: 2 pizzas (8 slices each).

Pizza Margherita published in Taste of Home August/September 2008, p39