Pizza Margherita
Source of Recipe
Moms Menu Plan
List of Ingredients
3 t. active dry yeast
1 C. warm water
2 T. olive oil
1 t. sugar
1 t. salt
3 C. bread flour
Topping:
2 (14 oz) cans diced tomatoes, drained
20 fresh basil leaves thinly sliced
8 C. shredded Mozzarella cheese
2 t. dried oregano
1/2 t. crushed red pepper flakes
1/8 t. salt
1/8 t. pepper
2 T. olive oil
Recipe
In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt
and 1 C. flour. Beat until smooth. Stir in enough remaining flour to form a
soft dough.
Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top. Cover
and let rise in a warm place until doubled, about 1 hour.
Punch down dough, divide in half. Roll each portion into a 13" circle.
Transfer to 2 14" pizza pans coated with cooking spray, build up edges
slightly. Cover and let it rest for 20 minutes.
Spoon tomatoes over crusts. Top with basil, cheese, oregano, pepper flakes,
salt and pepper. Drizzle with oil. Bake a 450 for 15-20 minutes or until crust
and cheese are golden brown. Makes 2 pizzas.
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