Pizza Margherita

By 1For_Him

Ingredients

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

Details

Servings 16

Preparation

Step 1

Prep: 30 min. + rising Bake: 15 min.

In a large bowl, dissolve yeast in warm water. Add 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 bowl coated with cooking spray, turning once to coat the top. Cover 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 14-in. pizza pans coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes.

Spoon tomatoes over crusts. Top with basil, cheese, oregano, pepper flakes, garlic, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust and cheese are golden brown. Yield: 2 pizzas (8 slices each).


Nutrition Facts: 1 slice equals 263 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 523 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Pizza Margherita published in Taste of Home August/September 2008, p39