Pizza Margherita
Taste of Home
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This classic pizza starts with a chewy homemade crust topped with tomatoes, mozzarella, oregano and fresh 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
SERVINGS: 16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
- 3 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons Crisco® Light 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® Light Olive Oil
Directions:
In a large mixing 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).