Margherita drinks and recipes - 2 recipes
Top rated Margherita recipes
Margherita Pizza with Roasted Red Pepper Sauce
By á-4939
Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast
- Dough:
- 3/4 to 1 cup warm water
- 1 teaspoon agave nectar
- 2 1/4 teaspoons active baking yeast
- 2 cups all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1 tablespoon nutritional yeast
- 2 teaspoons salt
- 1 teaspoon dried Italian herbs, optional
- 2 tablespoons plus 1 teaspoon olive oil, divided
- Sauce:
- 1 tablespoon olive oil
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground fennel
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- 1/4 cup dry red wine, optional
- 1 cup chopped roasted red bell peppers
- 1 (15-ounce) can diced tomatoes, undrained
- 1 tablespoon capers
- 1 tablespoon agave nectar
- Toppings:
- 6 to 8 ripe Roma or plum tomatoes, cut into 1/4-inch slices
- 2 to 2 1/2 cups shredded vegan mozzarella cheese
- 1 cup finely chopped basil
Al Forno's Grilled Pizza Margherita
By á-170456
To make the Basic Pizza Dough: Stir the yeast and sugar into the water and let the mixture stand until foamy, abou...
- BASIC PIZZA DOUGH:
- 1 package active dry yeast - (1/4 oz)
- 1 teaspoon sugar
- 1 cup warm water (105 to 115 degrees)
- 3 cups flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- ASSEMBLY:
- 4 Basic Pizza Dough rounds (see above)
- 1/2 cup extra-virgin olive oil divided
- 2 teaspoons minced garlic divided
- 2 cups shredded Fontina cheese divided
- 2/3 cup grated pecorino Romano cheese divided
- 1 1/3 cups canned tomatoes in heavy puree chopped
- Salt to taste
- Freshly-ground black pepper to taste
- Crushed red pepper flakes to taste
- 1/2 cup thinly-sliced basil leaves divided
- 2 teaspoons fresh thyme leaves divided
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