Easy Margherita Pizza Recipes

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MARGHERITA PIZZA



Margherita Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
  • Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
  • Remove from the oven, cut into slices and serve. .

PIZZA MARGHERITA



Pizza Margherita image

A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 15

3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour
TOPPINGS:
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
8 cups shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup 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 greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.

Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

PIZZA MARGHERITA IN 4 EASY STEPS



Pizza Margherita in 4 easy steps image

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Snack, Supper

Time 35m

Yield Makes 2 pizzas, serves 4

Number Of Ingredients 11

300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove, crushed
125g ball mozzarella, sliced
handful grated or shaved parmesan (or vegetarian alternative)
handful of cherry tomatoes, halved
handful of basil leaves (optional)

Steps:

  • Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
  • Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  • Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  • Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Nutrition Facts : Calories 431 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

SIMPLE PIZZA MARGHERITA



Simple Pizza Margherita image

You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the wrist, slide pizza onto a preheated baking sheet or pizza stone.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes two 14-by-7-inch pizzas

Number Of Ingredients 18

1 cup warm water (about 110 degrees)
1/2 teaspoon sugar
1 envelope active dry yeast (about 2 1/4 teaspoons)
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/2 cups all-purpose flour, plus more for working
1 cup semolina flour, plus more for dusting
2 teaspoons coarse salt
1 can (28 ounces) whole peeled plum tomatoes with juice
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 small shallots, finely chopped (about 2 tablespoons)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Pinch of sugar
12 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper
12 fresh basil leaves

Steps:

  • Make the dough: Pour water into the bowl of an electric mixer. Add sugar and yeast; stir until yeast has dissolved. Let stand until foamy, about 5 minutes. Add oil, flours, and salt. Fit mixer with paddle attachment; mix until combined. Switch to dough hook; mix 5 minutes. Transfer dough to a lightly floured surface, and knead a few times with floured hands until smooth and elastic. Transfer dough to a large oiled bowl, and turn to coat; cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 3 hours. (Alternatively, let dough rise in the refrigerator overnight.)
  • Make the sauce: Pulse tomatoes in a blender until smooth; set aside. Put garlic and oil into a medium saucepan. Cook over medium-high heat, stirring, until garlic sizzles, about 40 seconds. Add shallots; cook, stirring, 1 minute. Add tomatoes, salt, pepper, and sugar. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Remove from heat; let cool slightly. (Sauce can be refrigerated in an airtight container up to 3 days.)
  • Preheat oven to 450 degrees. Preheat a baking sheet. Punch down dough; transfer to a floured work surface. Divide dough in half. Set half aside, and cover with plastic wrap. Roll out remaining dough to 14 by 7 inches, 1/8 to 1/4 inch thick. Sprinkle a pizza peel with semolina flour, and place rolled dough on top.
  • Brush top of dough lightly with oil. Spread with 1/2 cup sauce, leaving a 1/2-inch border. Top with half the mozzarella. Sprinkle with 1 tablespoon Parmesan, and season with pepper.
  • Slide pizza onto heated sheet in oven. Bake until dough is golden and cheese is bubbling, 10 to 12 minutes. Meanwhile, repeat process with remaining dough. Let each pizza cool slightly; top with half the basil. Cut into slices, and serve.

AUTHENTIC PIZZA MARGHERITA



Authentic Pizza Margherita image

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Provided by Allrecipes

Categories     Main Dish Recipes     Pizza Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup flour for dusting
2 cups pizza sauce
20 slices fresh mozzarella cheese
20 leaves fresh basil
olive oil
sea salt to taste

Steps:

  • Stir flour and 1 teaspoon salt in a bowl. Set aside.
  • Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
  • Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
  • Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
  • Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
  • Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g

MARGHERITA FLATBREAD PIZZA



Margherita Flatbread Pizza image

A homemade tomato sauce made with fresh herbs is combined with fresh mozzarella cheese and a flatbread crust in this simple margherita pizza recipe.

Provided by Justin Fassio

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

16 leaves fresh basil, or more to taste, divided
2 (16 ounce) cans peeled whole plum tomatoes
8 cloves garlic, finely chopped
6 sprigs thyme
salt and ground black pepper to taste
1 flatbread pizza crust
1 teaspoon olive oil
1 pinch crushed red pepper flakes, or to taste
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced and chopped
1 ripe tomato, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
  • Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
  • Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
  • Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
  • Return to the oven and cook until crust is light brown, 12 to 15 minutes.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 55.1 g, Cholesterol 18.1 mg, Fat 8.7 g, Fiber 10 g, Protein 18 g, SaturatedFat 3.3 g, Sodium 743.9 mg, Sugar 6.5 g

MARGHERITA PIZZA



Margherita Pizza image

Many Margherita pizzas feature fresh sliced tomatoes, mozzarella and basil. Mine uses a can of whole plum tomatoes, which I crush by hand and mix with olive oil and salt before spreading on my dough. To turn your oven into a makeshift pizzeria oven, heat a pizza stone at as high a temperature as your oven goes for at least an hour, then turn the oven to broil and cook your pizza.

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 1 pizza

Number Of Ingredients 8

All-purpose flour, for the surface
One 6-ounce ball pizza dough, at room temperature
One 28-ounce can whole plum tomatoes
Extra-virgin olive oil, for drizzling
Kosher salt
3 to 4 ounces fresh mozzarella, drained and torn
Fresh basil, roughly torn
1/2 cup finely grated Parmesan cheese

Steps:

  • Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
  • Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to the lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
  • In a large bowl, hand crush the tomatoes, drizzle in a little olive oil and season with salt to taste. Spread the sauce on the dough, leaving about a 1/2-inch border around the edges for the crust (my favorite part!). (Refrigerate the remaining sauce in an airtight container for up to 4 days.) Tear the mozzarella into pieces and layer all over the pie. Sprinkle with Parmesan and basil and drizzle with oil.
  • Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked and the top is charred, 5 to 6 minutes. Drizzle with more olive oil, basil and Parmesan. Slice the hot pizza and serve immediately.

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From myrecipes.com


EASY MARGHERITA PIZZA AT HOME | KITCHN
2020-07-08 Brush the dough with 1 teaspoon of the olive oil, then spread 1/4 cup of the sauce into a thin layer onto dough, leaving a 1/2-inch border. Carefully remove the preheated baking sheet from the oven and use the parchment paper to slide the pizza onto the back of the baking sheet. Bake for 4 minutes.
From thekitchn.com


EASY MARGHERITA FLATBREAD PIZZA WITH HOMEMADE SAUCE
2020-04-01 Preheat oven to 400°F. Place flatbread on large sheet pan. Brush flatbread with pizza sauce, leaving 1/2-inch border around flatbread uncovered. Top with sliced mozzarella and parmesan. Sprinkle with salt and pepper. Bake on center rack of oven for 10 – 12 minutes until cheese is melted. Place basil leaves on top, cut and serve.
From mustlovehome.com


EASY MARGHERITA PIZZA RECIPE (NO-YEAST) - SKINNYTASTE
2020-06-08 Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through. Transfer to a cutting board, top with basil and drizzle with olive oil, …
From skinnytaste.com


MARGHERITA PIZZA RECIPES | GOODTO
2020-02-06 Put into a large bowl covered with oiled clingfilm or a damp cloth in a warm place and leave until doubled in size. To make the sauce, drain the tomatoes well, then chop roughly. Put in a saucepan with the olive oil and sugar, then cook over a medium heat until thickened and very little liquid remains.
From goodto.com


MARGHERITA PIZZA RECIPE ~ EASY WEEKNIGHT PIZZA
2021-07-10 Making the Pizza. Preheat oven to 200°C. Grease a baking tray with oil. Make sure to punch down the dough and divide it into three equal portions. Roll each portion into a seven-inch round disc. Place the disc on the tray. Now spread the pizza sauce on top of the disc. Next, sprinkle the grated cheese evenly all over.
From cooking4allseasons.com


SIMPLE MARGHERITA PIZZA RECIPE + MOST POPULAR VEGGIE …
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From reddit.com


QUICK AND EASY HOMEMADE PIZZA MARGHERITA RECIPE
Season the tomato passata with a little salt and some extra virgin olive oil. Spoon the passata over the base of the pizza, leaving about a finger-width of space around the edge. Put the pizza into the oven on the lowest shelf and cook for about 5-6 minutes. In the meantime, chop the mozzarella into pieces.
From localaromas.com


EASY (15-MINUTE!) MARGHERITA FLATBREAD PIZZA | ALENA MENKO
2020-04-20 This margherita flatbread pizza comes together in 15 minutes or less! First, preheat your oven to 400F. Line a baking sheet with parchment paper. Prepare your tomatoes, garlic, and basil. Thinly slice the tomatoes. Peel and mince the garlic. Chiffonade the basil: stack the basil leaves on top of each other, roll into a tube, and then slice into ...
From alenamenko.com


MARGHERITA PIZZA - ONCE UPON A CHEF
Transfer the dough to a cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape. Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
From onceuponachef.com


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