- Makes: 8 servings
- Prep 30 mins
- Bake 25 mins
This classic pizza was invented in 1889 by Naples pizza-maker Raffaele Esposito in honor of Queen Margherita, who was visiting the city. Of course, it won her royal seal of approval.
crushed tomatoes, undrained (1-3/4 cups)
snipped fresh basil
fresh mozzarella, sliced
Fresh basil leaves
- Preheat oven to 375 degree F. Prepare Pizza Dough as directed. Drizzle dough with olive oil.
- For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan.
- Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings.
warm water (105 degrees F to 115 degrees F)
active dry yeast
- 1 3/4 - 2
- In a small bowl combine warm water, oil, yeast, and sugar, stirring to dissolve yeast. Let stand about 10 minutes or until foamy.
- Meanwhile, in a medium bowl combine 1 cup of the flour and the salt. Stir yeast mixture into flour mixture until smooth. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total).
- Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 45 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Use as directed in individual recipes.
(Pizza Margherita)Servings Per Recipe 8, carb. (g) 44, pro. (g) 17, Fat, total (g) 20, sat. fat (g) 10, chol. (mg) 66, sodium (mg) 326, fiber (g) 3, cal. (kcal) 437