Recipe by Fleischmann's® Yeast
"Enjoy this traditional pizza with a thin crust."
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1 1/4 cups
all-purpose flour, divided, or more as needed
1 (.25 ounce) envelope
Fleischmann's® Pizza Crust Yeast or RapidRise Yeast
1 1/2 teaspoons
very warm water (120 degrees to 130 degrees F)*
Mazola® Extra Virgin Olive Oil
minced fresh garlic
Freshly ground Spice Islands® Sea Salt Adjustable Grinder
tomatoes, thinly sliced
chopped fresh basil***
shredded Italian cheese blend
Spice Islands® Italian Herb Seasoning
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Margherita from Fleischmann's(R)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 764
** Calories from Fat: 402
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