Simple Low Fat Margherita Pizza Recipes

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MARGARITA PIZZA



Margarita Pizza image

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Provided by Gina

Categories     Appetizer     Brunch     Dinner     Lunch     Snack

Time 45m

Number Of Ingredients 12

1 cup all purpose or white whole wheat flour* ((5 oz ) plus more for dusting)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup 0% Stonyfield Greek yogurt (not regular, drained if there's any liquid)
1/3 cup canned san marzano tomatoes (crushed by hand)
1 small garlic clove (minced)
1/4 teaspoon kosher salt
pinch dried oregano
fresh black pepper to taste
4 ounces fresh mozzarella cheese (sliced thin and torn by hand)
fresh basil (torn for topping)
extra virgin olive oil (optional for drizzling)

Steps:

  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
  • Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
  • Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
  • 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, if desired. Slice the pie into 8 slices.

Nutrition Facts : ServingSize 2 slices, Calories 236 kcal, Carbohydrate 27 g, Protein 15 g, Fat 6.5 g, SaturatedFat 3.5 g, Cholesterol 23.5 mg, Sodium 636 mg, Fiber 1 g, Sugar 3.5 g

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

SIMPLE LOW-FAT MARGHERITA PIZZA



Simple Low-Fat Margherita Pizza image

Make and share this Simple Low-Fat Margherita Pizza recipe from Food.com.

Provided by Lakerdog2

Categories     < 15 Mins

Time 15m

Yield 1/4 slice, 6 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can diced tomatoes (I used the oregano, basil and garlic ones for more flavor)
1/4 cup tomato paste
1 (10 ounce) prepared pizza crust, pre-baked thin crust (I like whole wheat Boboli)
16 small basil leaves
4 ounces fresh mozzarella cheese, sliced thick

Steps:

  • Heat oven to 450.
  • In bowl, combine tomatoes, tomato paste and garlic, mix well.
  • Spread tomato mixture over pizza crust, top with mozarella.
  • Bake at 450 for 8-10 minutes or until cheese is melted. The original recipe calls for the basil to be added with the cheese, but personally, I like the freshness of the basil if you add it during the last minute of cooking, just so it wilts a little.

Nutrition Facts : Calories 85.3, Fat 4.4, SaturatedFat 2.5, Cholesterol 14.9, Sodium 353.7, Carbohydrate 7.1, Fiber 1.7, Sugar 4.1, Protein 5.4

COULDN'T BE EASIER MARGHERITA PIZZA



Couldn't Be Easier Margherita Pizza image

Using a flour tortilla makes short work to create this super flavorful one course meal. Absolutely sensational blend of simple, yet flavorful, ingredients. Perfect for a simple lunch or dinner.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 5m

Yield 1 pizza, 1 serving(s)

Number Of Ingredients 6

1 burrito-size flour tortilla
1/2 tomatoes, thinly sliced (remove seeds and most of the liquid to help insure a crispy crust)
1/2 teaspoon garlic, minced (jarred is fine)
4 -10 basil leaves
2 ounces fresh mozzarella cheese, sliced
1 dash olive oil (can also use peppered flavored oil)

Steps:

  • Preheat oven to 425 degrees.
  • Place cast iron skillet, that has been slightly brushed with olive oil, (or other heavy metaled oven proof pan) in oven for a few minutes to heat.
  • Meanwhile, assemble pizza using tortilla as the base, top with tomatoes, garlic, cheese, basil leaves (can leave leaves whole, or julienne). I top with basil last because I love crispy basil. If you don't like basil this way, put under the cheese.
  • Place tortilla in hot skillet. It should sizzle. Cook until done (mine takes about 8-10 minutes).

Nutrition Facts : Calories 422.9, Fat 20.4, SaturatedFat 9.1, Cholesterol 44.8, Sodium 804.5, Carbohydrate 40.5, Fiber 3.3, Sugar 3.6, Protein 19.3

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

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

Here's what you need: bread flour, kosher salt, sugar, warm water, active dry yeast, extra virgin olive oil, whole tomatoes, garlic, fresh mozzarella cheese, fresh basil

Provided by Jake Frankenfield

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

4 cups bread flour
2 ½ tablespoons kosher salt, divided
1 tablespoon sugar
2 cups warm water
1 ½ teaspoons active dry yeast
3 tablespoons extra virgin olive oil
28 oz whole tomatoes, san marzano or other good quality tomatoes
4 cloves garlic
1 lb fresh mozzarella cheese, sliced 1/2-inch (1 1/4 cm) thick
2 cups fresh basil

Steps:

  • In a large bowl combine flour, 1½ tablespoons salt, and sugar.
  • In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
  • Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
  • On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
  • In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
  • Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
  • On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
  • Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
  • Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
  • Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
  • Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
  • Remove from oven and let cool for 3-4 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, Sugar 8 grams

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