Tortilla Pizza Margherita Recipe 465

TORTILLA PIZZA MARGHERITA

Steps:

• Heat oven to 450ºF.
• Place tortilla on baking sheet; brush with oil. Top with all remaining ingredients except basil.
• Bake 8 to 10 min. or until tortilla is crisp and cheese is melted.
• Sprinkle with basil.

CLASSIC PIZZA MARGHERITA

Steps:

• Preparation Instructions:
• Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a pizza
• pan. Roll out dough as thin as possible. Let rest 10 minutes.
• In a small skillet, heat 1 tablespoon oil and saute sausage until browned. Remove from pan and coin slice. In the same pan, saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
• Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.
• Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with the remaining fresh basil and parmesan cheese, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

MARGHERITA PIZZA

Steps:

• Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
• Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
• Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.
• Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
• Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

CLASSIC MARGHERITA PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
• Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
• Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.

SIMPLE PIZZA MARGHERITA

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

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.

PIZZA MARGHERITA RECIPE BY TASTY

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!

PIZZA MARGHERITA

Steps:

• Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.
• Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.
• Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.
• Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.
• On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.) Transfer the dough round to the prepared pan.
• For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.
• Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.

TORTILLA PIZZA

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the passata, garlic, olive oil, herbs and season well. Put the tortillas onto one large baking sheet, or two smaller ones. Spread over the tomato sauce leaving a 1cm border around the edges. Scatter with the mozzarella, add the pepperoni and jalapeños. Bake for 6-8 minutes until the edges of the tortillas are crisp and golden, and the cheese has melted and is bubbling.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

PIZZA MARGHERITA

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.

PIZZA MARGHERITA IN 4 EASY STEPS

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.

QUICK TORTILLA PIZZA

Steps:

• Heat oven to 375 degrees.
• Spray bottom of first tortilla with non-stick cooking spray.
• This will help tortilla to crisp on bottom.
• Lay sprayed side down on cookie sheet.
• Sprinkle a small amount of cheese on top of tortilla, just enough to help tortillas stick when cooking.
• Top with another tortilla,sprinkle with cheese,top with tortilla.
• Layer as many as you wish, I generally only use 3 to 4.
• Top last tortilla with pizza sauce and toppings of your liking.
• Bake for 15 to 20 minutes or until golden brown.
• Cut with pizza wheel into wedges.
• Enjoy!