Couldnt Be Easier Margherita Pizza Recipes

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

Ingredients

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

QUEEN MARGHERITA PIZZA

Queen Margherita Pizza image

A traditional yet basic pizza recipe-no unnecessary ingredients, no heavyhanded use of tomato sauce, no pineapple, no barbecued chicken. Only the best quality ingredients will work. Adapted from Diane Seed's Mediterranean dishes.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 30m

Yield 1 pizza

Number Of Ingredients 7

Ingredients

1 pizza dough, prepared but not baked (I suggest Easy Peezy Pizza Dough (Bread Machine Pizza Dough))
11 ounces fresh imported mozzarella cheese
1 lb firm ripe tomatoes
3 tablespoons extra virgin olive oil
8 -10 fresh basil leaves, cut into thin ribbons (NOT dried)
2 tablespoons freshly grated imported parmesan cheese
salt

Steps:

Make pizza dough according to directions up until the point where the dough is proofed and is ready to be cooked.
If your mozzarella cheese is very fresh, slice up and set on paper towels first for any whey to absorb then proceed with recipe.
Peel the tomatoes by plunging into boiling water for about 15 seconds. Remove peel, cut into thin slices, remove seeds and drain in a colander.
Preheat oven to 425 degrees. Lightly oil a round pizza tray* with olive oil. Roll out the pizza dough into a thin, supple sheet and place in the prepared pizza pan. Brush the surface of the dough with olive oil, cover with thin slices of Mozzarella. Scatter on half of the tomato slices, then the Parmesan. Arrange the remaining tomato slices on top.
*NOTE: a heavier pizza tray is preferable for best baking results.
Lightly salt the tomatoes, then drizzle a little bit of olive oil all over the top.
Bake 15-20 minutes. It may be necessary to turn pizza pan around at the half way mark for even browning.
Garnish the fresh basil ribbons on top of the pizza just before serving.

Nutrition Facts : Calories 1421, Fat 114.1, SaturatedFat 48.5, Cholesterol 255.6, Sodium 2135.3, Carbohydrate 25, Fiber 5.5, Sugar 15.3, Protein 77.2

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