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Pizza Margherita

Pizza Margherita
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
16 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 3 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons 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
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 8 cups (2 pounds) shredded part-skim mozzarella cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil

Directions

  • 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.
© Taste of Home 2013

2 of 2

Pizza Margherita (continued)

Directions (continued)

  • 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. Yield: 2 pizzas (8
  • slices each).
Nutrition Facts: 1 slice equals 263 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 523 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013