Lighter Pizza Margherita Recipes

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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

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. .

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

LIGHTER PIZZA MARGHERITA



Lighter pizza margherita image

A thinner base and less cheese means this classic Italian crowd-pleaser keeps its charm but sheds a few calories. Or if you want something a little more decadent for the weekend, make our ultimate margherita pizza recipe instead.

Provided by delicious. magazine

Categories     Pizza recipes

Time 50m

Yield Makes 1 large pizza (enough for 2)

Number Of Ingredients 9

For the base
200g self-raising flour, plus plenty extra to dust
For the topping
1 tsp olive oil
½ small onion, very finely chopped
2 garlic cloves, crushed
300ml tomato passata
Small bunch fresh basil, finely chopped, plus extra leaves to serve
60g mozzarella, sliced

Steps:

  • First make the topping. Heat the oil in a medium saucepan over a medium-high heat and fry the onion for 5 minutes until soft, then add the garlic and cook for another minute. Pour in the passata and gently simmer for 15 minutes, then season to taste. Remove from the heat, stir in the chopped basil and set aside while you make the base.
  • Heat the oven to 220°C/200°C fan/ gas 7. To make the base, mix the flour, 100ml tepid water and a pinch of salt in a large bowl using a wooden spoon. When it starts to come together and form a sticky dough, turn it out onto a liberally floured surface and knead for 8-10 minutes with floured hands until it forms an elastic dough - it should be smooth, a little wet and no longer sticky. Sprinkle more flour onto the surface, then roll out the dough to the thickness of a £1 coin. Lift onto a lightly floured baking sheet, then bake for 8-10 minutes until lightly golden and puffed up at the edges.
  • Spread the sauce thinly over the base, leaving a 2cm border around the edge for a crust, then top with the mozzarella and put the pizza back in the oven for 5-6 minutes until the cheese has melted. Top with the whole basil leaves and serve immediately.

Nutrition Facts : Calories 1031kcals, Fat 36.2g (18.7g saturated), Protein 44.4g, Carbohydrate 130.4g carbs (2.2g sugars), Fiber 7g

LIGHTER PIZZA MARGHERITA



Lighter Pizza Margherita image

This light take on an Italian classic starts with an easy homemade dough, topped with no cook tomato sauce and ricotta cheese

Provided by Angela Nilsen

Categories     Dinner, Main course, Supper

Time 35m

Yield Makes 2 pizzas, each serves 2

Number Of Ingredients 14

350g strong white flour , plus extra for dusting
25g polenta or coarse semolina, plus 1 tsp
7g sachet fast-action dried yeast
1 tbsp olive oil
about 275ml/10fl oz hand-hot water
400g can plum tomatoes
3 garlic cloves , finely chopped
1 tbsp tomato purée
2 handfuls basil leaves
50g mozzarella
200g ricotta
200g cherry tomatoes , halved
25g rocket
2 tbsp grated parmesan (or vegetarian alternative)

Steps:

  • Combine the flour, 25g polenta or semolina, 1 tsp salt and the yeast in a large mixing bowl. Pour in 2 tsp of the oil and nearly all the water. Mix together with your hands, adding as much of the rest of the water as needed, to pick up any dry bits in the bottom of the bowl. The dough should feel very sticky. Once it is mixed, cover and leave for 15 mins.
  • Transfer the dough to a very lightly floured surface and knead just 12 times. Shape into a ball, return to the bowl, cover and leave for 10 mins. Repeat the kneading, leave for 10 mins more, then knead one more time and leave for 15 mins.
  • While the dough rests, prepare the topping. Drain the can of tomatoes into a sieve set over a bowl (you can save the juice for another recipe, if you like). Put the tomatoes in another bowl and snip them into small pieces using scissors. Stir in the garlic and tomato purée with some pepper and a pinch of salt. Set aside. Line a baking sheet with baking parchment and sprinkle with 1⁄2 tsp of polenta or semolina. Heat oven to 240C/220C fan/gas 9.
  • Divide the dough in half. Keep one half in the bowl and knead the other just a few times on a lightly floured surface. Roll out to a 26-28cm circle, pulling it into shape as well as rolling if that is easier. If the dough sticks to the surface, rub just a little oil on the work surface to help it grip. Lift onto the baking sheet, draped over a rolling pin if that helps, and re-shape if necessary.
  • Spread half the tomato sauce over the dough, almost to the edge. Scatter over 1 handful of basil, torn into pieces. Tear and scatter over half the mozzarella, then dot over half the ricotta in small spoonfuls. Scatter over half the cherry tomatoes and season with pepper. Repeat with the second piece of dough and the remaining toppings.
  • Bake the pizzas for 15 mins until the dough is golden and crisp, and the topping is bubbling. Serve each pizza scattered with half the rocket and Parmesan, with a drizzle of the remaining oil over each.

Nutrition Facts : Calories 498 calories, Fat 13.5 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 73.7 grams carbohydrates, Sugar 5.6 grams sugar, Fiber 3.9 grams fiber, Protein 19.6 grams protein, Sodium 1.7 milligram of sodium

CRISPY GRILLED PIZZA MARGHERITA



Crispy Grilled Pizza Margherita image

Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.

Provided by OXSALIDA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 6

Number Of Ingredients 7

1 (16 ounce) package pizza dough, at room temperature
¼ cup olive oil
4 ounces shredded Asiago cheese
3 large tomatoes, thinly sliced
1 cup packed whole basil leaves
8 ounces fresh mozzarella cheese, shredded
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  • Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  • Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  • Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g

PIZZA MARGHERITA



Pizza Margherita image

This recipe was brought to us by chef and restaurateur Pino Luongo.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Pizza Recipes

Number Of Ingredients 6

Extra-virgin olive oil, for pans and drizzling
Quick Basic Pizza Dough
1 twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
6 ounces fresh mozzarella, cut into 1/4-inch cubes
12 basil leaves, well washed and spun dry
Coarse salt

Steps:

  • Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
  • Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
  • Spread 1/2 cup tomatoes on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, season with salt to taste, and serve immediately.

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