- 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
- 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 olive oil
- 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).
Reviews forPizza Margherita
"Our family's favorite pizza. We make one big pizza and cut the cheese and basil in half and add grated Parmesan to the top before we bake it. We also don't add crushed red pepper, only to each serving . We also cook sausage to sprinkle on after the pizzas done for those who like meat but I prefer it how it is. The crust is what makes this dish. Love it and make it at least once a month."
"This recipe was very good. I did change a few things. I needed to make it gluten free so I used a gluten free crust. Also, I change a few ingredients to work with things I had available. I substituted fresh mozzarella and fresh tomatoes. This recipe is great for a light flavorful meal. I will definitely be making this again. I always enjoy recipes that have a little kick to them too!"
"It's a different take on pizza. Has a lot of flavor with the crushed red pepper and fresh basil. I often make the whole recipe but as one pizza."
"I used real tomatoes, fresh spinach instead of basil, bell peppers, and chunks of grilled chicken. YUM!"
"My favourite pizza. I used extra basil leaves and fresh oregano rather that the dried. I used fresh tomatoes and loaded the top with fresh basil and oregans. I also used Tex Mex cheese"
"The key to the best pizza is the crust. My reipe is simular to this one, except I substitute a 1/2 cup of the bread flour with a 1/2 cup of Semolina flour. I roll out the dough and place it on a pizza stone sprinkled with corn meal. Add your toppings and bake like this recipe. Semolina gives the crust great flavor, corn meal gives it great texture and the pizza stone draws out the moisture for the perfect crust."
"OK, haven't made this recipe yet but it looks good. I always add a tsp of dried oregano or italian seasoning to the pizza dough, it punches up the taste and makes it unusual, but still traditional."
"This is a great home made pizza recipe and the fact that it is lower fat is an added bonus!I like to use the diced tomatoes with roasted garlic and also add mushrooms on top!"
"It was alright. It seemed to be missing something. I was kinda hoping this would be THE perfect pizza recipe that my husband wouldn't drench with Ranch dressing but no luck this time."
"One of the best pizza recipes I have tried in years. It's easy, not many ingredients and very tasty."