Margherita Pizza

Margherita Pizza

6

"A classic thin crust pizza generously topped with tomatoes, thinly sliced fresh mozzarella and basil all drizzled with fruity olive oil."
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Ingredients

5 h servings 326 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Spray medium bowl with cooking spray; add frozen dough. Spray dough with cooking spray. Loosely cover bowl with plastic wrap. Place on counter for 4 to 5 hours or until dough doubles in size. (Time will vary depending on temperature of kitchen). Punch down dough.
  2. Preheat oven to 400 degrees F. Place tomatoes in large strainer or colander placed in sink. Break tomatoes into bite-size chunks by hand. Continue draining tomatoes while working with dough.
  3. Spray two 12-inch pizza pans with cooking spray. Lightly sprinkle each with cornmeal; set aside. Cut dough in half. Dust work surface lightly with flour. Roll each piece into a 10-inch circle. Place each on a prepared pizza pan.
  4. Place tomato pieces evenly over both pieces of dough leaving about 1/2-inch of edge clear. Top each pizza equally with sliced mozzarella. Drizzle lightly with olive oil then season with fresh pepper.
  5. Place each pan on separate racks in oven. Bake 15 minutes; remove from oven. Quickly sprinkle each evenly with torn basil leaves. Rotate position of pizzas in oven. Bake another 5 to 10 minutes or until crust is golden brown on top AND bottom. Cut each pizza into 8 slices.

Footnotes

  • Cook's Tip: Fresh pizza dough may be available in your market. Follow recommendations for handling dough accordingly. Many pizza pans tend to deflect the heat while baking resulting in a pale, underbaked crust. If possible, use dark pans. Or, if available, use perforated pizza pans to ensure a golden brown top and bottom crust. In a hurry? Use two ready-to-use thin crust pizza shells in place of frozen dough. Top as described above. Bake according to pizza shell package directions.

Reviews

6

Easy and delicious - reminds me a little of a pizza we order from a local pizza shop! Tomatoes, fresh mozzarella and fresh basil - how can you go wrong? I used a mix of canned tomatoes mixed wit...

Rating this on the changes I made. Used prepared pizza dough and fresh tomatoes, sliced and drained for 30 minutes. I laid the tomatoes on the pizza dough, topped with fresh basil leaves and pl...

My family loved this pizza. I followed the recipe exactly. It was very easy to make. The bread dough created a soft chewy crust. The canned peeled tomatoes gave a lot of flavor, just drain them ...

I mostly used this recipe as a guideline but whatever I put together turned out great! I didn't use the cornmeal and I just bought a pre-made dough from trader joes.

Delicious! I didn't have canned whole tomatoes, so I used fresh tomatoes, sliced them, seeded them, then chopped them and mixed them with minced garlic and allowed to drain. I also misread the...

Whenever I eat this pizza it reminds me my childhood when my mommy used to bake it every Saturday. I love