Pizza Margherita with American Measurements
This recipe for Pizza Margherita with American Measurements makes a simple pizza. The fresh crust, easy sauce, sparse toppings make it a perfect little pizza.
Yes, it should have fresh basil leaves on it but mine were too far gone once I went to make the pizza. You could use dried basil if you wanted to.
Yes, it should have fresh basil leaves on it but mine were too far gone once I went to make the pizza. You could use dried basil if you wanted to.
Servings: 2 pizzas
Calories: 1059kcal
Ingredients
Pizza Margherita Crust
- 1 TBSP yeast
- 1 1/2 cups all purpose flour you can use 00 Italian Flour
- 1 tsp salt
- pinch Sugar
- 1/2 cup water
- 2 TBSP olive oil
Pizza Margherita Sauce
- 3 TBSP olive oil
- 4 tsp minced garlic
- 14.5 ounce can crushed tomatoes or you can used stewed tomatoes
- 1/2 lemon
- 1/2 tsp Sugar
- pinch salt
Pizza Margherita Toppings
- 2 TBSP olive oil
- 4.5 ounces ball of mozzarella
- 6 basil leaves optional, if you have them
Instructions
Pizza Margherita Crust
- stir together yeast and flour, make a well in the center and set aside
- mix the yeast, and sugar together
- add a small amount of water to the yeast and make a paste
- put that paste in the well in the flour and salt, add the oil and enough water to form a soft dough (I used all the water plus a little splash more)
- knead the dough for 10 ten minutes or until the dough is smooth and soft
- place in an oiled bowl and let rise in a warm place unitl doubled on size, meanwhile make the sauce
Pizza Margherita Sauce
- in a frying pan lightly cook the garlic in the oil for 1-2 mintues, don't let it burn though
- add the tomatoes and crush with a wooden spoon to break them up as needed
- bring to a boil, add the juice of half a lemon, sugar and salt
- reduce heat and simmer for 5-10 minutes until the sauce is thick
Pizza Margherita
- once the dough is double heat the oven to 475˚
- pat your dough out on two baking sheets to form 11 inch circles on baking trays, be careful not to pat the edges out or it won't form that puffed up crust
- brush each with 1 TBSP olive oil
- top each pizza with 3 TBSP of sauce
- slice mozzarella and divide between the pizzas
- bake 12-15 minutes until
- top with fresh basil leaves if using , slice and serve
Nutrition
Serving: 1g | Calories: 1059kcal | Carbohydrates: 94g | Protein: 29g | Fat: 65g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 50mg | Sodium: 1842mg | Potassium: 836mg | Fiber: 8g | Sugar: 12g | Vitamin A: 943IU | Vitamin C: 35mg | Calcium: 430mg | Iron: 8mg