Pizza Margherita from Fleischmann's® Recipe - Allrecipes.com
Pizza Margherita from Fleischmann's(R) Recipe

Pizza Margherita from Fleischmann's®

Recipe by  

"Enjoy this traditional pizza with a thin crust."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  5. For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
  6. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Kitchen-Friendly View

Footnotes

  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
  • ***To easily chop fresh basil, stack basil leaves and tightly roll. Slice into thin strips.
ADVERTISEMENT

Reviews More Reviews

May 30, 2015

This was excellent! I changed the recipe with ingredients I had on hand. I used bread flour, active dry yeast & I let the dough sit covered for an hour. The crust was great. I cut the two tablespoons of evoo to one while brushing the crust and I de-seeded the tomatoes because I didn't want the crust to get soggy. While the pizza was cooling I drizzled it with a balsamic reduction. Very tasty!

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 764 kcal
  • 38%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 44.7 g
  • 69%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 1694 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Pizza with Ham, Asparagus, and Ricotta

See how to make a white pizza with ham, asparagus, and two cheeses.

How to Make Homemade Pizza Sauce

See Chef John’s secret formula for making pizza sauce.

Potato Pesto and Feta Pizza

See how to make a pesto and potato pizza.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States