Pizza Margherita

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Pizza Margherita

 

~~~Dough~~~

2-3/4 to 3-1/4 cups all purpose flour

1  package active dry yeast

1/4 tsp. salt

1 cup warm water (120º F., to 130º F.)

2 TB cooking oil

 

In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add

warm water and 2 tablespoons

oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl

constantly. Beat on high

speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as

you can. Turn dough out

onto a lightly floured surface. Knead in enough remaining flour to make a

moderately stiff dough that is

smooth and elastic (6 to 8 minutes total.) Divide dough in half. Cover and

let rest 10 minutes.

 

Grease an 11 " to 13 " pizza pan or baking sheet. On a lightly floured surface,

roll half of the dough

into a circle 1 inch larger than pizza pan. Transfer dough to pan. (Reserve

remaining dough for another

use.) Build up edges slightly. Prick generously with a fork. Do not let rise.

Bake in a 425º F., oven for

10 to 12 minutes or until lightly browned.

 

~~~Toppings~~~

1 cup (4 oz.) shredded mozzarella cheese

1 ripe medium yellow tomato, thinly sliced

1 ripe medium red tomato, thinly sliced

1TB olive oil or cooking oil

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese

 

Sprinkle mozzarella cheese over hot crust. Arrange tomato slices in a

circular pattern atop cheese.

Drizzle with 1 tablespoon oil. Sprinkle with fresh basil and Parmesan cheese.

 

Bake about 12 minutes more or until cheese melts and pizza is heated through.

 

 

Makes 12 appetizer servings.

 

Nutrition Information:

Per serving = calories 167, total fat 6 g, sat fat 2 g, cholesterol 7 mg,

sodium 135 mg, carbs 22 g, protein 6 g.