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Margherita Pizza


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4.8 from 5 reviews

  • Author: Living the Gourmet
  • Total Time: 22 minutes
  • Yield: 2 1x

Ingredients

Units Scale

Pizza Dough:

  • 1 packaged active dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 3-4 cups flour
  • 11/2 teaspoon salt

Toppings:

  • 2 tablespoons of Bertolli® Riserva Marinara with Parmigiano-Reggiano
  • 2-3 slices of fresh mozzarella, shredded by hand
  • 3-4 basil leaves, roughly torn
  • Olive Oil for drizzling

Instructions

  1. Mix yeast in a small bowl with warm water and sugar. Let stand and proof for about 10 minutes until foamy.
  2. In a large bowl mix flour and salt. Add olive oil and yeast. Stir to combine until a soft pliable dough forms. Turn out onto a well-floured surface, knead gently until the dough comes together, about 3 minutes.
  3. Place the dough in a well oiled bowl. Cover and let sit for about 1-2 hours in a warm place, until it has doubled in size.
  4. Preheat the oven to 400 F.
  5. Once the dough has risen, turn out onto a well-floured surface. Divide the dough in half and roll out each into 12-inches.
  6. Dust two pizza trays with cornmeal and gently transfer the pizza dough over onto the pan.
  7. Ladle the sauce into the center of the dough, and using the back of the spoon, evening spread it evenly across the dough.
  8. Break the sliced mozzarella into large chucks and sprinkle over the pie. Add the basil and drizzle the pie with olive oil.
  9. Bake for about 12-15 minutes until the cheese is bubbly and the crust is golden.
  10. Serve and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
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